Description
This creamy and comforting Pumpkin Risotto combines tender cubes of pumpkin with rich arborio rice cooked slowly in a flavorful light stock. Enhanced by fragrant onions, garlic, nutmeg, and finished with parmesan cheese and a drizzle of aged balsamic vinegar, this recipe offers a perfect autumn-inspired meal that’s both hearty and elegant.
Ingredients
Scale
Vegetables
- 12 oz pumpkin (or red kuri, butternut, or honeynut squash), peeled and de-seeded
- 1 small/medium onion, diced
- 1 clove garlic, minced
Cooking Fats
- 1 tablespoon olive oil
- 1 tablespoon butter
Main Ingredients
- 1 ½ cups arborio rice
- 3 cups light stock (vegetable or chicken)
Finishing Ingredients
- ¾ cup freshly grated parmesan cheese (lightly packed)
- 1 pinch nutmeg
- 1 pinch black pepper
- 1 teaspoon aged balsamic vinegar (for serving)
Instructions
- Prepare the Pumpkin: Peel and de-seed the pumpkin or your choice of squash. Cut it into small cubes and set aside for cooking.
- Prepare Aromatics: Peel and dice the onion and mince the garlic finely to ensure they release their flavor evenly during cooking.
- Cook the Vegetables: Heat olive oil and butter in a medium pan over medium heat. Add the diced onion and cook for about 5 minutes until softened but not browned to develop sweetness.
- Add Garlic and Pumpkin: Stir in the minced garlic and pumpkin cubes, cooking for another 5 minutes while occasionally stirring. Cover the pan with a lid to allow the vegetables to sweat and soften. Mash the pumpkin into a rough puree with the back of a spoon.
- Add Arborio Rice: Add the arborio rice to the pan and cook for 1-2 minutes, stirring well to coat the rice with the pumpkin mixture, allowing it to lightly toast.
- Cook the Risotto: Gradually add the stock, about ½ to 1 cup at a time, stirring often and allowing each addition to be mostly absorbed before adding more. Continue this process for 20-25 minutes until the rice is tender and creamy.
- Finish the Risotto: Stir in the grated parmesan cheese, a pinch of nutmeg, and black pepper. Taste and adjust seasoning as needed to achieve a balanced flavor.
- Serve: Divide the hot risotto between bowls. Drizzle each serving with aged balsamic vinegar and garnish with extra parmesan shavings for an added burst of flavor.
Notes
- Use freshly grated parmesan for the best melt and flavor.
- Stirring frequently helps release the rice’s starch for a creamy texture.
- You can substitute vegetable stock for a vegetarian version or chicken stock for added richness.
- Ensure pumpkin cubes are small for faster cooking and easier mashing.
- Leftover risotto can be stored in the fridge for up to 2 days and reheated gently with a splash of stock or water.
