I’m a little obsessed with risotto, especially during the fall season. Using ingredients such as wild mushrooms, butternut squash, zucchini, and herbs can really transform risotto into something really savory and comforting. After making my pumpkin alfredo tortellini earlier this week, I thought about turning that dish into a risotto.
And I couldn’t wait to make it.
Seriously, I was considering making the risotto for dessert.
Believe me, this pumpkin risotto doesn’t disappoint. It reminds me of a butternut squash risotto – creamy, complex, and I can eat plates of it.
Just like the pumpkin alfredo tortellini, adjust the amount of pumpkin spice as needed. I also love the pairing of fresh sage and pumpkin in this recipe. For vegetarians, substitute vegetable broth for the chicken broth.
I hope that you are enjoying Pumpkin Week as much as I have. It has been a lot of fun to explore new pumpkin recipes and I have found several that have become all-time favorites. Do you have any favorite pumpkins recipes? Send me an e-mail or comment, I would love to see them!
Let’s take a quick look back at the recipes that have appeared on Pumpkin Week so far:
- Day 1: Pumpkin Cream Cheese Muffins (a huge hit!)
- Day 2: Pumpkin Alfredo Tortellini
- Day 3: Pumpkin Spice Syrup for Pumpkin Spice Lattes
- Day 4: Pumpkin Risotto
Stay tuned for more savory, sweet, and absolutely delicious pumpkin recipes!
- 1½ cups arborio rice
- 2 tbsp butter
- 3 shallots (or ½ onion), chopped
- 3 cloves garlic, grated or pressed
- ½ cup dry white wine
- 5 cups chicken stock
- 1 cup pumpkin puree
- 1 tbsp fresh sage, chopped
- 1 tbsp pumpkin spice
- ½ cup parmesan cheese, grated
- salt and fresh cracked pepper, to taste
- In a medium saucepan, heat the chicken stock and pumpkin puree over medium heat.
- Heat the butter over medium-high heat in a saute pan. Add the chopped shallots and garlic and saute about 1 to 2 minutes. Add the arborio rice to the pan and stir to coat with butter (add more butter if every grain is not coated). Cook the rice until it becomes translucent with an opaque center, about 2 minutes.
- Deglaze the pan with the dry white wine. Allow the wine to simmer until it has completely reduced. Ladle about ½ cup to 1 cup of the chicken broth and pumpkin puree mixture into the saucepan at a time, allowing the rice to completely absorb the liquid before adding another ladle. Stir almost continuously.
- After adding a ladle or two of the chicken broth mixture, add the tablespoon of pumpkin spice.
- After about 12 to 15 minutes, start tasting the rice for doneness. The rice should be served al dente - with just a little bit of bite. When the rice is almost done, add the parmesan. Salt and pepper to taste and serve immediately.