Caramelized Pumpkin Risotto
This creamy risotto features caramelized roasted pumpkin, which adds deep sweetness and richness to each bite. The process involves roasting pumpkin until tender, then slowly cooking arborio rice with warm broth, creating a velvety texture. Topped with Parmesan and a hint of nutmeg, the dish has a luxurious, autumnal appearance and flavor.
Equipment
- Large heavy-bottomed pot or Dutch oven
- Ladle
- Sharp knife and chopping board
- Roasting pan
- Wooden spoon or silicone spatula
Ingredients
- 1 small pumpkin peeled, seeds removed
- 1 1/2 cups arborio rice
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 4 cups vegetable or chicken broth kept warm
- 1/2 cup Parmesan grated
- 1/4 teaspoon nutmeg freshly grated, optional
- 1/4 cup cream or coconut milk optional for extra creaminess
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 200°C (400°F). Place the peeled pumpkin pieces on a roasting pan, drizzle with a tablespoon of olive oil, and roast for about 30 minutes until deeply golden and soft.
- Once roasted, let the pumpkin cool slightly, then mash or chop into small, tender pieces. Set aside.
- Heat the broth in a small pot over low heat to keep it warm throughout the cooking process.
- In your large heavy-bottomed pot, melt the butter with a tablespoon of olive oil over medium heat until fragrant, about 1-2 minutes.
- Add the finely chopped onion and sauté for about 5 minutes until translucent and soft, filling your kitchen with a sweet aroma.
- Add the arborio rice to the onions, stirring constantly for 2 minutes until the rice is slightly toasted and translucent at the edges.
- Begin adding the warm broth one ladleful at a time, stirring gently but constantly. Wait until each addition is mostly absorbed before adding the next, allowing the rice to release its creamy starch.
- Continue this process until the rice is tender yet still has a slight bite, about 20-25 minutes. The risotto should be creamy and thick enough to coat the back of a spoon.
- Stir in the caramelized pumpkin pieces, mixing well to evenly distribute the sweetness and texture. Add the cream or coconut milk if using, for extra richness.
- Once everything is heated through, remove from heat and stir in the grated Parmesan and a pinch of nutmeg, adjusting seasoning as needed.
- Finish with a drizzle of good olive oil, then serve immediately, garnished with additional Parmesan if desired. Enjoy the cozy, caramel-rich flavors of this pumpkin risotto.
