Pumpkin Risotto
Pumpkin Risotto
by Carol White from Fort Lauderdale, FL
Wow! This is an impressive side dish. Pumpkin, at the holidays, tends to be thought of as a dessert. But not in this recipe. The risotto is rich and savory. Toasting the rice in a garlic/onion/butter mixture brings out a nuttiness, but also adds a creamy, buttery flavor. The pumpkin is savory and the perfect complement to the salty Parmesan cheese. This risotto is amazing! Note: The instructions are very easy to follow. Make sure to have your ingredients pre-measured and ready when you make this recipe. It’ll make preparation easier.
Ingredients
- 1 c Arborio rice
- 1 c pumpkin puree
- 2 Tbsp olive oil
- 2 Tbsp butter, plus (1 tbsp, for the end process)
- 1/2 small white onion, diced
- 4 clove garlic, minced
- 1/3 c dry white wine (Pinot Grigio) optional
- 3 c low-sodium chicken or vegetable broth
- 1/2 c fresh grated Parmesan or Romano cheese
- salt and pepper (to taste)
See recipe for pumpkin risotto
Just A Pinch Recipes is a coming-together of hometown cooks and the timeless, proven recipes that pass through generations. The old-fashioned recipe swap now extends to blue-ribbon cooks across the map… each bringing their own unique flavor to the table: from mom’s Georgia peach pie to that creamy Wisconsin cheese soup you look forward to every winter.
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