Description
A creamy and flavorful pumpkin risotto topped with crunchy toasted walnuts for a perfect autumn dish.
Ingredients
Scale
- 1 ½ cups Arborio rice
- 3 cups vegetable broth
- 1 cup pumpkin puree
- ½ cup dry white wine
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ cup grated Parmesan cheese
- ¼ cup toasted walnuts, chopped
- 2 tbsp olive oil
- 1 tbsp butter
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp nutmeg
Instructions
- Heat the vegetable broth in a saucepan and keep it warm on low heat.
- In a large pan, heat olive oil and butter over medium heat. Add onion and garlic, sauté until soft.
- Add Arborio rice and stir for 1-2 minutes until lightly toasted.
- Pour in the white wine and stir until absorbed.
- Add pumpkin puree, salt, pepper, and nutmeg. Stir well.
- Begin adding warm broth, one ladle at a time, stirring frequently until absorbed before adding more.
- Continue until rice is creamy and tender (about 18-20 minutes).
- Remove from heat, stir in Parmesan cheese.
- Top with toasted walnuts before serving.
Notes
- Use fresh pumpkin puree for best flavor.
- Toast walnuts in a dry pan over low heat for 2-3 minutes for extra crunch.
- Stir risotto constantly for a creamy texture.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg
