Creamy Pumpkin Risotto #PumpkinWeek

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 

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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 mins

Cook Time25 mins

Total Time30 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: