Description
A creamy and flavorful risotto made with pumpkin and Parmesan cheese.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups pumpkin puree
- 4 cups vegetable broth
- 1/2 cup grated Parmesan cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg
Instructions
- Heat olive oil in a large pan over medium heat.
- Add onion and garlic, sauté until soft.
- Stir in Arborio rice and cook for 1-2 minutes.
- Add pumpkin puree and mix well.
- Gradually add vegetable broth, stirring constantly until absorbed.
- Cook until rice is tender and creamy.
- Remove from heat and stir in Parmesan cheese, salt, pepper, and nutmeg.
- Serve warm.
Notes
- Use fresh pumpkin puree for best flavor.
- Stir frequently to prevent sticking.
- Adjust seasoning to taste.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 10mg
