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Creamy Pumpkin Risotto

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A creamy pumpkin risotto with Parmesan cheese, perfect for fall dinners or as a side dish. This recipe is easy to make with just a few ingredients and can be adapted to be vegetarian or vegan.

Ingredients

Scale
  • 4 cups low sodium chicken or vegetable broth
  • 2 tablespoons olive oil
  • 3 tablespoons finely chopped onion
  • 1 1/4 cups Arborio or Carnaroli rice
  • 1/3 cup sherry cooking wine or white wine
  • 1/2 cup pumpkin purée
  • 1/4 cup cooked peas (optional)
  • 1/2 cup cooked chicken cut in bite-sized pieces (optional)
  • 1/4 cup finely grated Pecorino Romano or Parmesan cheese (can substitute vegan cheese)
  • Diamond Crystal kosher salt and freshly ground black pepper to taste

Instructions

  1. Heat the broth in a saucepan and keep it warm over low heat.
  2. In a large sauté pan, heat olive oil over medium heat and add the chopped onion. Cook until translucent.
  3. Add the Arborio rice to the onions and stir to coat the rice with oil, cooking for about 1-2 minutes.
  4. Pour in the sherry or white wine and cook, stirring, until the liquid is mostly absorbed.
  5. Add warm broth one ladle at a time, stirring frequently and allowing the liquid to be absorbed before adding more. Continue until the rice is creamy and al dente, about 20-25 minutes.
  6. Stir in the pumpkin purée and cooked peas and/or chicken if using, cooking until heated through.
  7. Remove from heat and stir in the grated cheese. Season with salt and pepper to taste.
  8. Serve immediately, garnished with extra cheese if desired.

Notes

For a vegan version, substitute vegetable broth and use vegan cheese. Stirring frequently while adding broth helps achieve the creamy texture characteristic of risotto. Adding peas and chicken is optional for extra protein and texture.

Nutrition

Find it online: https://www.receipster.com/pumpkin-risotto/

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