Creamy Pumpkin Risotto
The savory notes of shallot, rosemary, wine, and parmesan create a delicious fall dinner that is as nutritious as it is luxurious.
Servings: 4 people
Ingredients
- 1 1/2 cups arborio rice
- 1 1/2 cups pumpkin puree
- 2 shallots, minced
- 1/2 tsp nutmeg grated or ground
- 2 sprigs fresh rosemary
- 5-6 cups vegetable stock can sub chicken stock
- 1/2 cup dry white wine
- 2 tbsp extra virgin olive oil
- 1-2 tsp kosher salt
- 1/4 cup Parmesan freshly grated
- 1/2 cup pecans, toasted and chopped
Instructions
- In a medium saucepan, bring the vegetable stock to a boil, reduce to a simmer and cover, and keep hot while you start the risotto.
- In a large saute pan over medium heat, heat the olive oil and add the onion with a pinch of salt.
- Cook for 2-3 minutes before adding the rice. Cook the rice, stirring, for another 3 minutes to allow each piece of rice to be coated.
- Add the wine and stir for another minute. Add the sprigs of rosemary.
- Stir in 1 cup of the stock and cook while stirring for 2-3 minutes until liquid has been absorbed.
- 1 cup at a time, add 3 more cups of the hot stock, waiting until the liquid is absorbed before adding each cup.
- Stir in the pumpkin puree, nutmeg and a big pinch of salt. Continue the process with the remaining stock, 1 cup at a time, until the rice is tender, about 10 more minutes. The risotto should be loose and spill onto your serving plate.
- Remove the rosemary stems and taste for salt, adding if needed.
- Top with parmesan and pecans and serve.
Nutrition
Calories: 554kcal | Carbohydrates: 75g | Protein: 16g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Cholesterol: 4mg | Sodium: 779mg | Potassium: 621mg | Fiber: 6g | Sugar: 5g | Vitamin A: 14356IU | Vitamin C: 5mg | Calcium: 129mg | Iron: 6mg
