Pumpkin Risotto


  • 1 cup pumpkin puree
  • 4 cups vegetable broth
  • 1 large onion, finely chopped
  • 2 garlic cloves, minced
  • 1 cup arborio rice
  • 1/4 cup grated parmesan cheese
  • 1/2 cup dry white wine
  • Olive oil
  • Salt and pepper
  • Nutmeg

To Make: 
Bring, and keep at a simmer, the broth. In a large pot, saute the onion and garlic in oil until they begin to soften. Stir in the rice and coat well with the oil, then add in the wine and cook on low until it has evaporated.

Add in one cup of the broth, keeping everything at a simmer, stirring often, until all but a little of the liquid remains. Repeat the process with more broth until the rice has just about finished cooking. At that point, stir in the pumpkin and cheese and heat throughout. Season with salt and pepper and a dash of nutmeg.

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Posted in Side Dishes.