Creamy Pumpkin Risotto
This rich and comforting Creamy Pumpkin Risotto combines arborio rice with savory pumpkin puree, shallots, and fresh rosemary, finished with Parmesan cheese and toasted pecans for a delightful autumn meal.
Equipment
- Saucepan
- Large Saute Pan
- Stirring Spoon
Ingredients
Main Ingredients
- 1 1/2 cups arborio rice
- 1 1/2 cups pumpkin puree
- 2 shallots minced
- 1/2 tsp nutmeg grated or ground
- 2 sprigs fresh rosemary
- 5-6 cups vegetable stock can sub chicken stock
- 1/2 cup dry white wine
- 2 tbsp extra virgin olive oil
- 1-2 tsp kosher salt
- 1/4 cup Parmesan freshly grated
- 1/2 cup pecans toasted and chopped
Instructions
Instructions
- Bring vegetable stock to a boil in a medium saucepan, then reduce to a simmer and cover to keep hot.
- Heat olive oil in a large saute pan over medium heat, then add minced shallots with a pinch of salt and cook for 2-3 minutes.
- Add the arborio rice to the pan and cook, stirring, for 3 minutes to coat each grain.
- Pour in the dry white wine and stir for one minute, then add the rosemary sprigs.
- Stir in 1 cup of hot stock and cook for 2-3 minutes, stirring constantly until the liquid is absorbed.
- Continue by adding 3 more cups of hot stock, one cup at a time, allowing each addition to be absorbed before adding the next.
- Stir in the pumpkin puree, nutmeg, and a large pinch of salt, then continue adding the remaining stock, 1 cup at a time, for about 10 more minutes until the rice is tender and the risotto is loose.
- Remove the rosemary stems, taste the risotto, and add more salt if necessary.
- Serve the risotto immediately, topped with freshly grated Parmesan and toasted pecans.
Notes
Continuous stirring is key for a creamy risotto. Adjust salt to taste before serving. The risotto should be loose and flow easily onto the plate.