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    Home » Recipes » Recipes

    September 17, 2018

    Creamy Pumpkin Risotto #PumpkinWeek

    Jump to Recipe Print Recipe

    This post is sponsored in conjunction with PumpkinWeek . I received product samples from sponsor companies to aid in the creation of the PumpkinWeek recipes. All opinions, as always, are mine alone. This Creamy Pumpkin Risotto recipe is made with arborio rice and finely diced onions simmered in white wine and chicken broth. Pumpkin puree and a touch of light cream added at the end of cooking make this a perfect Fall main course or appetizer.

    Creamy Pumpkin Risotto 

    Close up photo of Creamy Pumpkin Risotto on a white plate

     

    PumpkinWeek logo #PumpkinWeek Sept. 17-21, 2018 Created by LoveandConfections.cp,

    Welcome to #PumpkinWeek 2018 hosted by Love and Confections and A Kitchen Hoor's Adventures! This year is even bigger and better than ever with a giveaway! Thirty nine bloggers from around the country are showcasing their best pumpkin dishes. Get ready for Fall with over 130 pumpkin recipes throughout the week including cocktails, main courses, pizzas, pastas, pastries, breads, muffins, and plenty of desserts! Our PumpkinWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!

    Prize #1 Dixie Crystals is giving one winner a 6-Quart Instant Pot 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer.

    Since 1917, Dixie Crystals® has been the South's choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.

    Prize #2 Cabot Creamery Co-operative is giving one winner a Cheese Gift Box, including a selection of Seriously Sharp, Pepper Jack, Sharp Light, Extra Sharp, Horseradish, Private Stock, Vintage Choice, and Sharp cheeses, VT Sharp Cracker Cuts, Burlap & Plaid Bag, Thick & Thin Slicer, and Wooden Cutting Board

    Cabot Creamery Co-operative, makers of naturally aged, award-winning cheeses and dairy products is owned by 1,000 dairy farm families in New England and New York.

     

    Prize #3 Eggland's Best is giving one winner an Eggland's Best Kitchen Essential Prize Package that includes a Freezer Bag, Whisk, Spatula, Plush Phone Holder and Cleaner, Plush Egg, Recipe Book, 3 Free Months of Eggland's Best Eggs and Cutting Board.

    Eggland’s Best eggs have more of the delicious, farm fresh taste you and your family love – anyway you cook them. Plus, Eggland’s Best provides superior nutrition such as 6x more vitamin D, 10x more vitamin E, and double the omega 3s compared to ordinary eggs so why settle for less?

    THIS GIVEAWAY HAS NOW ENDED. 
    Long time, no see! I know, I know. Summer got away with me, I barely shared anything new this summer, and now it's almost Fall. If you have stuck with me for a long time, you already know that pretty much the only thing I like about Fall is pumpkin, so #PumpkinWeek is the perfect time for me to come back.
    I thought about making this Creamy Pumpkin Risotto in the Instant Pot or as an oven baked risotto, but I've only ever made traditional risotto recipes, so I decided to stick with what I know, and now I'll show you how to make risotto.
    Start by putting butter and olive oil in a high rimmed pan or pot over medium heat.
    Photo of butter and olive oil in a pan
    Meanwhile, heat chicken broth in another medium pot. I used a roasted chicken broth that is a lot deeper in color than some other store-bought chicken broths. You want to have the broth hot, but not boiling or even simmering.
    Photo of chicken broth in a pot
    Add chopped onions to the melted butter and saute for about 3-4 minutes over medium heat. I forgot to get a picture of this part. Then add in arborio rice and stir continuously for 3 minutes.
    Photo of rice and onions sauteed in in olive oil and butter with a black spoon in the pan
    Add white wine, and cook, stirring continuously, until the wine is fully absorbed into the rice. You can skip this part if you want to and use chicken broth only.
    Photo of wine added to rice in a large pan
    Add the chicken broth, one soup ladle at a time.
    Photo of chicken broth added to rice
    Let each ladle full of broth fully absorb into the rice before adding more. You will need to stir the rice often, almost continuously, at this point. You want the broth lightly simmering, not at a full boil, in order to give the rice time to fully cook, so adjust the heat as needed.
    When you are down to the last ladle or two of broth, taste the rice before you add more. The rice is done when it is al dente (fully cooked, but firm to the bite). It will look like this.
    Photo of fully cooked risotto
    Next, stir in pumpkin puree, grated Romano cheese (or Parmigiano-Reggiano) and light cream.
    Photo of fully cooked risotto with pumpkin puree cheese and cream stirred in
    Cook for just a minute or two more, stirring continuously, until the cream is fully absorbed and the pumpkin clings to the rice. Serve this Creamy Pumpkin Risotto immediately. Leftovers can be covered and refrigerated, but the risotto may not be as creamy reheated.
    Read on after the Creamy Pumpkin Risotto recipe to see all the other recipes shared today.
    Looking for more recipes with pumpkin and cream? Try these:
    Pumpkin Soup
    Pumpkin Manicotti with Sage Cream Sauce 
    Pumpkin Ravioli with Parmesan Sage Cream Sauce 

    WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, TWITTER, INSTAGRAM, OR FACEBOOK, WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE!

    Photo of plated Creamy Pumpkin Risotto on a white plate with flowered trim
    Close up photo of Creamy Pumpkin Risotto on a white plate
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    Creamy Pumpkin Risotto

     This Creamy Pumpkin Risotto recipe is made with arborio rice and finely diced onions simmered in white wine and chicken broth. Pumpkin puree and a touch of light cream added at the end of cooking make this a perfect Fall main course or appetizer.
    Prep Time5 minutes mins
    Cook Time25 minutes mins
    Total Time30 minutes mins
    Course: MAIN COURSES/ENTRÉES
    Keyword: creamy pumpkin risotto recipe, Fall recipes, how to make risotto
    Servings: 4
    Calories: 423kcal
    Author: Bernadette

    Ingredients

    • 2 tablespoons butter (unsalted)
    • 2 tablespoons olive oil
    • ½ cup finely chopped yellow onion
    • 1 cup arborio rice (uncooked)
    • ½ cup white wine (optional, but may need to replace with more chicken broth)
    • 3 cups chicken broth (I used a roasted chicken broth)
    • 1 cup pumpkin puree (not pumpkin pie filling)
    • ½ cup Pecorino Romano cheese (or Parmig1ano Reggiano)
    • ¼ cup light cream
    • salt and pepper , to taste

    Instructions

    • Put butter and olive oil in a high rimmed pan or pot over medium heat. When the butter melts,add chopped onions to the melted butter and saute for about 3-4 minutes over medium heat.
    • Meanwhile, heat chicken broth in another medium pot. You want to have the broth hot, but not boiling or even simmering.
    •  Add the arborio rice to the sauteed onions and stir continuously for 3 minutes.
    • Add white wine, and cook, stirring continuously, until the wine is fully absorbed into the rice. Substitute additional chicken broth if desired. 
    • Add white wine, and cook, stirring continuously, until the wine is fully absorbed into the rice. You can skip this part if you want to and use chicken broth only.
    • Add the chicken broth, one soup ladle at a time. Let each ladle full of broth fully absorb into the rice before adding more. You will need to stir the rice often, almost continuously, at this point. You want the broth absorbing into the rice lightly simmering, not at a full boil, in order to give the rice time to fully cook, so adjust the heat as needed. When you are down to the last ladle or two of broth, taste the rice before you add more. The rice is done when it is al dente (fully cooked, but firm to the bite).
    • Stir in pumpkin puree, grated Romano cheese (or Parmigiano-Reggiano), and light cream. Cook for just a minute or two more, stirring continuously, until the cream is fully absorbed and the pumpkin clings to the rice.
    • Serve this Creamy Pumpkin Risotto immediately. Leftovers can be covered and refrigerated, but the risotto may not be as creamy reheated.

    Nutrition

    Calories: 423kcal | Carbohydrates: 48g | Protein: 9g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 36mg | Sodium: 853mg | Potassium: 366mg | Fiber: 3g | Sugar: 3g | Vitamin A: 9835IU | Vitamin C: 16.4mg | Calcium: 172mg | Iron: 3.5mg

    Here are today's #PumpkinWeek recipes:

    Beverages:

    Caramel Pumpkin Spice Latte from Hezzi-D's Books and Cooks
    Cold Brew Iced Pumpkin Spice Latte from The Nifty Foodie
    Slow Cooker Pumpkin Apple Cider from The Crumby Kitchen
    The Great Pumpkin Cocktail from Culinary Adventures with Camilla

    Savory:

    Chicken Enchiladas with Pumpkin Sauce from House of Nash Eats
    Creamy Pumpkin Risotto from Rants From My Crazy Kitchen
    Harvest Pumpkin Soup from Everyday Eileen
    Pumpkin & Sausage Pizza from Hardly A Goddess
    Pumpkin Carbonara from The Redhead Baker
    Pumpkin Chili from The Chef Next Door
    Savory Pumpkin Gnocchi from Platter Talk
    Pumpkin Quiche from Jonesin' For Taste
    Stuffed Pumpkin from A Day in the Life on the Farm
    Taiwanese Pumpkin Rice Noodles from Caroline's Cooking

    Baked Goods & Desserts:

    Chai Frosted Pumpkin Oatmeal Cookies from Who Needs A Cape?
    Chocolate Chip Pumpkin Skillet Cookie from The Bitter Side of Sweet
    Pumpkin Pecan Pie Dump Cake from For the Love of Food
    Chocolate Swirled Pumpkin Cheesecake from Karen's Kitchen Stories
    Classic Pumpkin Roll from Cookaholic Wife
    Glazed Pumpkin Chocolate Chip Scones from Family Around the Table
    Homemade Pumpkin Pancakes from Tip Garden
    Make-Ahead Pumpkin-Chai Egg Bites from Wholistic Woman
    No Bake Pumpkin Cookies from Seduction In The Kitchen
    Pumpkin Cake Pops from The Beard and The Baker
    Pumpkin Cheesecake Ebelskiver from A Kitchen Hoor's Adventures
    Pumpkin Cinnamon Rolls from Amy's Cooking Adventures
    Pumpkin Cookie Bars from Eat Move Make
    Pumpkin Ice Cream Pie from 4 Sons 'R' Us
    Pumpkin Noodle Kugel from The Spiffy Cookie
    Pumpkin Oatmeal Chocolate Chip Cookies from Sweet Beginnings
    Pumpkin Peanut Butter Cups from It Bakes Me Happy
    Pumpkin Pie Pull Apart Muffins from Daily Dish Recipes
    Pumpkin Snickerdoodles from The Mandatory Mooch
    Pumpkin Spice Latte Whoopie Pies from Strawberry Blondie Kitchen
    Pumpkin Spice Pancakes from April Golightly
    Pumpkin Spice Popovers from Grumpy's Honeybunch
    Pumpkin Stuffed French Toast from Cindy's Recipes and Writings
    Semi-Homemade Pumpkin Angel Food Cake from Love and Confections
    Simple Chocolate Pumpkin Cupcakes from Cooking with Carlee

    Disclaimer: Thank you PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for PumpkinWeek recipes. All opinions are my own.
    GIVEAWAY ENDED 
    « Sweet Horseradish Pickles
    Cheesy Pumpkin Chorizo Burritos #PumpkinWeek »
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    Comments

    1. Wendy Klik says

      September 17, 2018 at 7:31 am

      Nothing more comforting than risotto. Love this pumpkin version.

      Reply

    Trackbacks

    1. Glazed Pumpkin Chocolate Chip Scones • Family Around the Table says:
      March 1, 2022 at 12:19 pm

      […] Enchiladas with Pumpkin Sauce from House of Nash Eats Creamy Pumpkin Risotto from Rants From My Crazy Kitchen Harvest Pumpkin Soup from Everyday Eileen Pumpkin & Sausage […]

      Reply

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