sides/ vegetarian

Pumpkin Risotto

pumpkin risotto

It’s National Pumpkin Day, and I have a great recipe for tonight, Pumpkin Risotto.  If you’ve been making your own pumpkin puree, that will add an extra delicious freshness, but canned puree will work perfectly fine as well. (Make sure it isn’t pumpkin pie filling!!!)

Just a handful of ingredients kicks this risotto into a favorite fall dish.

pumpkin risotto

Chop and mince half an onion, a garlic clove and a few leaves of sage.  (So happy to have a little pot of fresh sage growing in my yard.  Next time you need fresh sage for a recipe, consider buying a small plant of it for close to the same price!)

pumpkin risotto

Start sautéing the onions and when they start to get transparent, add in the garlic for a minute, then the Arborio rice. You’ll want to add one cup of the broth at a time, let it absorb, then add another, etc…

pumpkin risotto

pumpkin risotto

pumpkin risotto

Once your rice is tender (4 cups of broth for me, but do 5 if you want yours a bit wetter/creamier), add in the pumpkin puree, salt and nutmeg.  Add pepper to taste and cook just another minute or so until all ingredients are hot.  Stir in the sage and remove from the heat.

pumpkin risotto

pumpkin risotto

Pumpkin Risotto

Prep Time: 10 minutes

Cook Time: 25 minutes

Serving Size: serves 4

Pumpkin Risotto

Use locally sourced and organic ingredients whenever possible

Ingredients

  • 2 Tbs olive oil
  • 1/2 onion, finely chopped
  • 1 large garlic clove, minced
  • 1 cup Arborio rice
  • 4-5 cups of vegetable broth
  • 1 cup pumpkin puree
  • 1 tsp sea salt
  • 1/8 tsp nutmeg
  • freshly ground pepper, to taste
  • 1 Tbs fresh sage, chopped

Instructions

  1. In a medium saucepan, heat the broth over a low flame until needed
  2. In a large skillet, add oil over a med-high heat
  3. Sauté onion until transparent
  4. Add garlic and sauté for one minute
  5. Add rice and one cup of broth, reducing heat to low to let broth simmer
  6. Stir often, cooking until liquid is absorbed into rice then add another cup of broth
  7. Continue stirring, adding one cup of broth at a time until the rice is tender
  8. Stir in pumpkin, salt and nutmeg
  9. Season with pepper and stir until everything is hot
  10. Stir in sage and remove from heat
http://farmtotablela.com/pumpkin-risotto/

Inspired from a recipe by Chef Chloe

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2 Comments

  • Reply
    Pumpkin Puree
    October 26, 2015 at 10:06 am

    […] Pumpkin Risotto […]

  • Reply
    Pumpkin Risotto - Yum Goggle
    October 27, 2015 at 7:37 am

    […] GET THE RECIPE […]

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