Description
A rich and velvety autumn risotto featuring the natural sweetness of pumpkin and the salty depth of Parmesan cheese. Perfectly creamy and comforting.
Ingredients
Scale
- 1.5 cups Arborio rice
- 1 cup pumpkin puree
- 5 cups vegetable broth, kept warm
- 1/2 cup dry white wine
- 2 shallots, finely minced
- 3 cloves garlic, minced
- 4 tablespoons unsalted butter, divided
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil
- Salt and black pepper to taste
Instructions
- Warm the vegetable broth in a pot over low heat.
- Heat 2 tablespoons of butter and olive oil in a large skillet over medium heat. Add shallots and sauté until translucent, then stir in garlic for 1 minute.
- Add the Arborio rice to the pan and stir for 2 minutes until the edges of the grains are translucent.
- Pour in the white wine and stir constantly until the liquid is fully absorbed.
- Add the warm broth one ladle at a time, stirring frequently. Wait for the liquid to be absorbed before adding the next ladle.
- Continue adding broth until the rice is tender but still has a slight bite (al dente).
- Stir in the pumpkin puree and cook for another 2-3 minutes until well combined.
- Remove from heat. Stir in the remaining 2 tablespoons of butter and the Parmesan cheese until glossy.
- Season with salt and pepper to taste and serve immediately.