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Pumpkin Risotto

Yield 6 Servings


  • 5 to 6 cups chicken broth
  • 5 tablespoons unsalted butter
  • 1 onion, finely chopped (2/3 cup)
  • 2 cups Arborio rice
  • 10 ounces fresh pumpkin, peeled, cored and cut into 1/2-inch dice (2 cups)
  • 1/8 teaspoon nutmeg
  • 1 cup canned pumpkin
  • 2 tablespoons maple syrup
  • 3/4 cup grated Parmesan
  • 1 tablespoon minced fresh sage
  • 2 teaspoons kosher salt
  • 1/4 teaspoon black pepper

Nutrition Information

  • calories 489
  • fat 15 g
  • satfat 8 g
  • protein 12 g
  • carbohydrate 73 g
  • fiber 3 g
  • cholesterol 34 mg
  • sodium 1 mg

How to Make It

  1. Heat chicken broth in a saucepan and keep warm.

  2. In a large saucepan, heat 3 Tbsp. butter over medium heat. Add onion and cook until translucent, 3 to 4 minutes. Add rice, fresh pumpkin and nutmeg. Stir for about a minute, making sure all rice is coated in butter. Add 1 cup chicken broth, stirring well; reduce heat to low. Once broth is incorporated, add 1/2 cup more broth, stirring constantly. Continue to add broth in 1/2 cup increments as rice absorbs liquid, until rice is cooked. Rice will take about 25 minutes to cook and should be creamy but al dente when done.

  3. In last few minutes of cooking, stir in canned pumpkin and maple syrup.

  4. Remove risotto from heat and stir in remaining 2 Tbsp. butter, Parmesan, sage, salt and pepper. Let rest a few minutes before serving.