Easy Pumpkin Risotto
October is right around the corner, and with it comes the pumpkin craze – in the US anyway! Most recipes I see floating around are for sweet treats, but have you ever tried savory pumpkin dishes? Pumpkin is very versatile and is delicious in savory recipes. And one can’t live solely on desserts, right? At some point, even the biggest pumpkin spice fan will want to take a break… and then is when this easy pumpkin risotto comes into play!
Risotto is one of the first recipes I tried to master when I started cooking. I love it because it’s quite impressive (try it on your guests and see the reactions!) but pretty simple. I know risotto has a bad rap and is known to be challenging and difficult to get right, but honestly once you know and follow a few rules you will always have a delicious and creamy risotto, as good as the one they serve in restaurants – if not better! For a perfect risotto every time, follow these 5 simple rules:
– Have all the ingredients ready when you begin.
– Never leave your risotto unattended. You can prep a few ingredients while it cooks, but it’s not a good time to do a load of laundry or start a new episode on Netflix 😉
– Add stock one cup at a time, not the 4 cups all at once.
– Stir very often. You don’t need to stir like a robot, but don’t walk away.
– Serve your risotto straight away. If you have guests for instance, prepare it at the last minute.
Have you ever made risotto before? Do you have any tips and tricks to share with us? Leave a comment below! 🙂
Cal: 458 - Protein: 12.5g - Fat: 7.6g - Carbs: 73.7g - Fiber: 2.9g - Sugar: 5.6g
WW Old Points: 9 pts - Points+: 11 pts
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 4 tsp fresh sage leaves, thinly chopped
- 1 1/2 cups Arborio rice
- 1/3 cup white wine
- 4 cups chicken stock
- 1/2 cup pumpkin puree - store-bought or homemade (see the recipe here)
- 1/2 cup Parmesan cheese, grated
- In a large skillet, add olive oil and cook onion with a pinch of salt for about 2 minutes on medium-low heat.
- Add garlic and sage, and cook for about 30 seconds or until fragrant but not brown.
- Add rice and cook until translucent, strirring often, about 1 minute. Don’t let it brown. Deglaze with wine and stir.
- Add 1/2 to 1 cup chicken stock and stir to incorporate. Cook until liquid is almost absorbed, stirring constantly. Repeat until there’s no stock left and rice is fully cooked (taste the rice to know when it's cooked).
- Stir in pumpkin puree and parmesan, and cook just enough to heat the pumpkin.
- Remove from heat and serve immediately. Garnish with more parmesan and sage (optional).
For a perfect risotto every time, follow these 5 simple rules:
- Have all the ingredients ready when you begin
- Never leave your risotto unattended
- Add stock one cup at a time
- Stir very often (don't walk away!)
- Serve your risotto straight away.