Pumpkin Risotto

Recipe from All You

More From Allyou

Nutritional Information

Amount per serving
  • Calories: 489
  • Fat: 15g
  • Saturated fat: 8g
  • Protein: 12g
  • Carbohydrate: 73g
  • Fiber: 3g
  • Cholesterol: 34mg
  • Sodium: 1mg

Ingredients

  • 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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pumpkin Risotto Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy