This pumpkin risotto recipe is a warming, cozy, comforting, and elegant dish - the perfect comfort food for the chilly fall and winter nights. As pumpkin season approaches and the nights get cold, what could be better than a seasonal pumpkin risotto. It makes an absolutely delicious vegetarian main course, or serve it as a side dish. This super creamy risotto packed with fall flavors like pumpkin and thyme is simple to make and ready in 30 minutes. This is restaurant-quality food at home!
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7 ½cupsvegetable stock- see note 1
1large onion- finely chopped
3 ½cupsdiced pumpkin- see note 2
2clovesgarlic - minced
2cupsrisotto rice- see note 3
½cupwhite wine- see note 4
1cupfreshly grated parmesan
Heat your broth in a small pan; once simmering, turn the heat to low, and keep it warm.7 ½ cups vegetable broth/stock
Melt the butter and oil together in a large pan over medium heat.2 tablespoons olive oil 2 tablespoons butter
Add the chopped onions and cook for 5 minutes until softened but not colored.1 finely chopped onion
Add the diced pumpkin and cook for 6-7 minutes until it has softened. Stir the pumpkin often, so it starts to break down slightly.3½ cups/450g diced pumpkin
Add the minced garlic and thyme then cook until fragrant (about a minute)2 minced cloves garlic 1 teaspoon dried thyme
Add the rice, stir to coat in the oil, then cook for 2 minutes.2 cups/400g risotto rice
Add enough broth to cover the rice and stir.warmed broth
Keep adding an extra 1 cup of broth at a time as the previous amount is absorbed. Stir frequently, especially towards the end of cooking. (see note 5)warmed broth
Once the rice is cooked, add the butter and parmesan. Then stir vigorously for 2 minutes.3 tablespoons butter 1 cup grated parmesan
Check the seasoning and serve with extra parmesan.
You can use chicken broth instead of vegetable broth. See note 5 for more info on the amount of broth needed.
Pick a sweet pumpkin or squash for this - Butternut Squash/Butternut Pumpkin, Jarrahdale Pumpkin, Fairytale Pumpkin, Long Island Cheese Pumpkin, and Pie Pumpkinare good choices. Cut the pumpkin into small diced. (½-1 inch in size/1.5-2.5cm in size)
Use Arborio or Carnaroli rice; you can't sub in regular white rice.
Use any white wine that you enjoy. You can sub in dry white vermouth if you prefer. Brandy also makes a great substitute but use only half the amount compared to wine. If you don't include alcohol in your diet, replace the wine with extra broth/stock.
Depending on the heat under your pan, you may find you need a little more or slightly less broth than instructed. Once you have added 6 cups of broth, start to taste your risotto. When cooked, the rice should be tender with a chew to it, but no chalky inside. If the texture seems perfect, then the risotto is done; after all, it is your dinner.