Pumpkin Risotto
Pumpkin risotto is a creamy, comforting dish where Arborio rice is slowly cooked in vegetable broth and blended with rich pumpkin puree. The process involves gentle stirring to release the rice’s starch, resulting in a velvety texture topped with crispy sage or toasted seeds. The final dish is warm, luscious, and beautifully autumnal in appearance.
Equipment
- Large heavy-bottomed pan
- Ladle
- Wooden spoon
- Blender or immersion blender
- Measuring cups and spoons
Ingredients
- 4 cups vegetable broth Keep hot on low heat
- 2 tablespoons olive oil Good quality preferred
- 1 small onion Finely diced
- 1 1/2 cups Arborio rice Starchy and absorbent
- 1 cup pumpkin puree Fresh or canned
- 1/2 cup Parmesan cheese Grated
- 1 tablespoon lemon juice Brightens flavor
- Fresh sage leaves For crispy topping
- To taste toasted pumpkin seeds Optional garnish
Instructions
- Warm the vegetable broth in a saucepan over low heat until just simmering; keep it hot throughout cooking.
- In a large heavy-bottomed pan, heat the olive oil over medium heat. Add the diced onion and cook, stirring occasionally, until translucent and fragrant, about 5 minutes.
- Add the Arborio rice to the pan and cook, stirring constantly, until the edges turn translucent and it starts to toast slightly, about 2 minutes.
- Stir in the pumpkin puree, allowing it to meld with the rice and onion mixture for about 1 minute, releasing a warm, pumpkin aroma.
- Begin adding the hot broth one ladleful at a time, stirring gently after each addition until the liquid is mostly absorbed. Repeat this process, maintaining a gentle simmer, until the rice is creamy and just tender, about 18-20 minutes.
- Once the rice reaches the perfect al dente texture, remove the pan from heat and stir in the grated Parmesan cheese and lemon juice, mixing until smooth and creamy.
- Let the risotto rest for a couple of minutes to thicken slightly, then taste and adjust seasoning if needed.
- Meanwhile, fry the sage leaves in a little oil until crispy and fragrant, about 1-2 minutes, then drain on paper towels.
- Serve the pumpkin risotto hot, garnished with the crispy sage leaves and toasted pumpkin seeds for added texture and flavor.
