This pumpkin risotto was a huge hit in my house, I’m sure most pumpkin-lovers would agree. It is definitely something I will be making again soon! Risotto is a creamy textured rice that is made from Arborio rice, a short grain variety. I buy it in the bulk section of the grocery store/natural food store to save some money! You may be surprised to find there is no milk or cream in this recipe. It is perfect without it. Pair with your favorite vegetable or salad.
The risotto is satisfying on its own, but can be paired with meat as well. For a autumn inspired meal pair with cranberry baked chicken or turkey or pork chops with apples! Using butter (a high saturated fat) in small amounts gives foods a wonderfully creamy flavor, you just don’t want to go overboard!
Pumpkin Risotto
Total time: 1 hour, 15 mins
Makes 8 servings
Ingredients:
¼ cup olive oil
1 cup chopped onion
1 Tbsp chopped garlic
2 cups Arborio rice
6 cups low-sodium vegetable or chicken broth
2 cups pureed pumpkin*
½ cup grated parmesan
1 Tbsp unsalted butter
Salt, pepper, to taste
* I used pie pumpkins that we grew in our garden that I baked and pureed, but plain (unsweetened) canned pumpkin would do the trick as well!
Directions:
1.
Heat oil over medium heat in a medium-large saucepan. Add chopped onion, garlic and sauté until onions are soft (about 3-4 minutes). Add the rice and continue to stir until rice is coated.2.
Add 3 cups of the broth, stirring often until the liquid is absorbed. Add broth in 1 cup measures and cook until it is absorbed into the rice, stirring often, repeat until the broth is used up and most of the liquid is absorbed. (The rice should look creamy, slightly al dente)3.
Add pumpkin and reduce to low, cook for 3-4 minutes. Add parmesan cheese and butter and stir well. Serve warm.
Nutrition Facts: 1 serving (3/4 cup)
280 calories, 7 g fat (2.5 g saturated), 46 g carbohydrate, 4 g fiber, 8 g protein, 140 mg sodium
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