Ingredients
- 1 cup arborio rice – This short-grain rice is key to a creamy risotto because it releases starch as it cooks.
- 2 cups chicken or vegetable broth (warm) – Adds depth of flavor; using warm broth helps the rice cook evenly.
- 1 cup pumpkin purée – Gives the dish its signature fall flavor and creamy texture. (Make sure it’s plain pumpkin, not pumpkin pie filling!)
- ½ cup dry white wine – Enhances flavor and adds acidity to balance the richness. (You can skip it if needed.)
- ½ cup grated Parmesan cheese – Melts into the risotto, creating a velvety finish.
- 1 small onion, finely chopped – A flavor base for the dish.
- 2 tablespoons butter – Adds richness and helps cook the onions.
- 1 tablespoon olive oil – Prevents the butter from burning.
- 2 cloves garlic, minced – Adds a subtle savory depth.
- ½ teaspoon salt – Enhances all the flavors.
- ¼ teaspoon black pepper – Adds warmth and balance.
- ½ teaspoon ground nutmeg (optional) – A hint of spice that pairs beautifully with pumpkin.
Instructions
1. Sauté the Aromatics
Start by warming your broth in a saucepan over low heat. Keeping it warm ensures even cooking.
In a separate large pan, melt butter and olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 3 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
2. Toast the Rice
Add the arborio rice to the pan and stir well to coat it in the butter and oil. Cook for about 1-2 minutes, stirring continuously. The rice should start to turn slightly translucent at the edges—this is called toasting and helps develop the nutty flavor.
3. Deglaze with Wine
Pour in the white wine (if using) and stir until most of the liquid is absorbed. The wine adds depth, but if you don’t have it, just use an extra splash of broth.
4. Slowly Add Broth
Here’s the key to creamy risotto: add the warm broth one ladleful at a time, stirring frequently.
- Once the rice absorbs the broth, add another ladleful.
- Repeat this process for about 15 minutes, stirring gently.
- The rice should become plump and creamy but still have a slight bite (al dente).
5. Incorporate the Pumpkin
When you’ve used about half of your broth, stir in the pumpkin purée, salt, pepper, and nutmeg. This is where the magic happens—the risotto turns a beautiful golden color, and the pumpkin’s sweetness balances the savory flavors.
Continue adding broth, one ladle at a time, until the rice is fully cooked. This should take another 5-7 minutes.
6. Finish with Parmesan
Remove from heat and stir in the grated Parmesan. Taste and adjust seasoning if needed. For extra creaminess, add a bit more butter or a splash of cream.
7. Serve and Enjoy
Spoon the risotto into bowls and garnish with extra Parmesan and fresh sage or thyme. Serve immediately while it’s hot and creamy!
Notes
🔹 Use Warm Broth – Cold broth slows down cooking and can make risotto gummy.
🔹 Stir, But Not Constantly – You want to stir frequently but not aggressively. Over-stirring can make the rice too starchy.
🔹 Taste for Doneness – The rice should be creamy yet slightly firm in the center (not mushy).
🔹 Fixing Overcooked Risotto – If the risotto is too soft, turn it into arancini (crispy risotto balls) the next day!
🔹 Leftovers? Store risotto in an airtight container in the fridge for up to 3 days. When reheating, add a splash of broth to restore its creamy texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes