Pumpkin Risotto
Pumpkin Risotto
Pumpkin Risotto
Pumpkin Risotto

Pumpkin Risotto

David Venable

Pumpkin risotto is a comforting meal for those chilly days and nights of autumn. Serve it along side pork, turkey, or fresh seafood like salmon.

Ingredients

  • 2 Tbsp olive oil
  • 1 medium onion, diced
  • 2 cups Arborio rice
  • 5 cups chicken stock
  • 1 cup canned pumpkin puree (not pie filling)
  • 3/4 cup Parmesan cheese, grated
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 Tbsp butter
  • 6 fresh sage leaves, chopped

Directions

Bring the chicken broth to a slight simmer in a saucepan over medium-low heat. Reduce the heat to low to keep the broth hot.
Add the olive oil to a deep-sided skillet or sauté pan and set the heat to medium. Sauté the onion for 3-5 minutes, or until soft. Add the rice and cook, stirring, for 1-2 minutes.
Add 1 cup of chicken broth to the rice and stir. When the liquid has completely absorbed, add another cup of liquid. Do not stop stirring. Repeat this process until you've used all (or most of the broth) and the rice is tender and creamy-looking, but still al dente, about 15-20 minutes total. During cooking, check and adjust the heat, as needed, to maintain a steady simmer.
Stir in the pumpkin, Parmesan, black pepper, salt, butter, and sage. Continue to cook until the butter has melted and the ingredients are well-combined.

Cook's Notes

Want to use fresh pumpkin? Make your own—it’s easy! Preheat the oven to 350°F. Cut a sweet pumpkin in half, remove the seeds, and bake on a cookie sheet, flesh-side-down for about an hour, or until the flesh is fork tender. Allow the pumpkin to cool then remove the flesh from the skin and purée it in a food processor.

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