Description
A rich and creamy risotto made with pumpkin and Parmesan cheese, perfect for a cozy fall meal.
Ingredients
Scale
- 1 cup Arborio rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup pumpkin puree
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh sage leaves for garnish
Instructions
- In a saucepan, heat the vegetable broth and keep it warm over low heat.
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent.
- Add the Arborio rice to the skillet and stir for 1-2 minutes until the rice is lightly toasted.
- Pour in a ladle of warm vegetable broth and stir until absorbed. Continue adding broth, one ladle at a time, stirring frequently.
- Once the rice is creamy and al dente, stir in the pumpkin puree and Parmesan cheese.
- Season with salt and pepper to taste. Cook for an additional 2-3 minutes.
- Serve hot, garnished with fresh sage leaves.
Notes
- For a vegan version, substitute Parmesan with nutritional yeast.
- Adjust the consistency by adding more broth if needed.
- Pair with a side salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 5mg
Keywords: Creamy Pumpkin Parmesan Risotto, Pumpkin Risotto, Fall Recipes, Italian Cuisine