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Pumpkin Risotto

Creamy Pumpkin Risotto
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This creamy Pumpkin Risotto is an authentic Italian fall dish made with arborio rice, sweet pumpkin, Parmesan, and a finishing touch of aged balsamic vinegar. Elegant, cozy, and perfect for chilly evenings.

Ingredients

Scale
  • 12 oz pumpkin, peeled and de-seeded (red kabocha, butternut, or pie pumpkin)
  • 1 small/medium onion, diced
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 ½ cups arborio rice
  • 3 cups light vegetable or chicken stock (warmed)
  • 1 pinch nutmeg
  • 1 pinch black pepper
  • Salt, to taste
  • ¾ cup freshly grated Parmesan cheese
  • 1 teaspoon aged balsamic vinegar

Instructions

  1. Peel, de-seed, and dice pumpkin into small cubes. Dice onion and mince garlic.
  2. Heat olive oil and butter in a pan over medium heat. Add onion and cook 5 minutes until translucent.
  3. Add garlic and pumpkin. Cook 5 more minutes, covered. Mash the softened pumpkin into a rough puree in the pan.
  4. Stir in arborio rice and toast for 1–2 minutes.
  5. Add warm stock, one ladle at a time, allowing it to absorb before adding more. Stir frequently. Repeat until rice is al dente and creamy (20–25 minutes).
  6. Remove from heat. Stir in Parmesan, nutmeg, pepper, and salt to taste.
  7. Serve immediately, drizzled with aged balsamic vinegar and topped with extra Parmesan if desired.

Notes

Use warm stock for best results. Red kabocha squash is ideal for flavor and texture. Don’t skip the balsamic—it elevates the dish. Stir often but not constantly. Serve immediately for best creaminess.

Nutrition

Keywords: pumpkin risotto, arborio rice, Italian fall recipe, vegetarian, balsamic drizzle

Find it online: https://alexandrarecipes.com/creamy-pumpkin-risotto/