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pumpkin-risotto-recipe

Pumpkin Risotto Recipe

A creamy and delicious pumpkin risotto perfect for fall.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 1 cup Arborio rice
  • 2 cups Pumpkin puree
  • 4 cups Chicken broth
  • 1 cup Parmesan cheese, grated
  • 1 small Onion, finely chopped
  • 2 cloves Garlic, minced
  • 2 tablespoon Olive oil
  • to taste Salt and pepper

Instructions 

  1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and cook until softened.
  2. Add the Arborio rice and cook for a couple of minutes, stirring constantly.
  3. Gradually add the chicken broth, one ladle at a time, stirring constantly until the liquid is absorbed before adding more.
  4. Once the rice is almost cooked, stir in the pumpkin puree and cook until the rice is tender and creamy.
  5. Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
  6. Serve hot and enjoy!

Nutritional Value

Calories: 350kcal | Carbohydrates: 50g | Protein: 10g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 800mg | Potassium: 400mg | Fiber: 4g | Sugar: 5g | Vitamin A: 10000IU | Vitamin C: 10mg | Calcium: 200mg | Iron: 3mg

Keywords

Fall, Pumpkin, Risotto
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