It can be hard to think of any food with the word “pumpkin” in it as sophisticated or more than a seasonal treat and I get it – consumerism has put pumpkin on everything for fall (to be honest, I’m not complaining). Enter – Pumpkin Risotto. This risotto is really big on flavor and is easy to put together – it could easily be the star at your next family get together. The first time I ever made risotto it sounded very imposing, like something I would order at a fancy Italian restaurant and not make in my own home. In reality, it’s very straightforward and simple to make and you will get consistent results as long as you follow the recipe.
How to make Pumpkin Risotto:
1. Prepare the base. In a medium sauce pan, combine and whisk the pumpkin, vegetable broth and white wine vinegar.
2. Brown the butter. In a large sauce pan, add the butter and allow it to brown. Once browned, add the onion, seasoning and rice.
3. Fold it in. Begin to ladle the base into the rice and allow it to be absorbed.
4. Serve. Top it with goat cheese and dried cranberries, sit back and enjoy!
The first time we made this recipe we were astounded with the deep complex flavor and since then, we have loved making it every time! Even Lincoln, our 4 year old, loves this recipe and asks for more every time we serve it to him!
Tips and Suggestions:
2. Can I simply add all of the liquid at once? This is not recommended. In order to get that perfectly cooked, smooth taste & texture, please follow the recipe. You can add it all at once but the taste and texture will suffer.
3. Is risotto healthier than pasta? The creaminess of risotto comes from the starch heavy rice and most of the flavor comes from a broth base – which means you will save on calories and get more nutrition.
4. Can I add nuts to risotto? Yes, you can! There are a a variety of good options and we would recommend either roasted pepitas (pumpkin seeds) or roasted almonds.
I hope this recipe inspires you to try new things and serves you and yours as well as it has us. Let us know in the comments what you think!
- 4 cups vegetable broth
- 1 cup canned pumpkin puree
- 1/4 medium white onion minced
- 3/4 tsp salt
- 1/4 tsp dried thyme
- 1 1/2 cups arborio rice
- 1 tsp white wine vinegar
- 1/4 tsp nutmeg
- 1/8 tsp black pepper
- 1/2 cup goat cheese crumbled
- 1/2 cup dried cranberries
- In a medium saucepan, whisk the pumpkin, vegetable broth and white wine vinegar together over medium heat.
- Melt the butter in a large saucepan or dutch oven over medium heat - allow the butter to brown (5-7 minutes). Once the butter has browned, add the onion and salt - cook for 3 minutes and then add the thyme and rice, cooking for another minute.
- Lable the stock into the rice, stirring occasionally until the liquid has been absorbed. Continue to ladle and stir the stock until all of the stock has evaporated. Totally cooking time should be 20-25 minutes.
- Serve warm, with goat cheese and dried cranberries.