Pumpkin Risotto

Pumpkin Risotto side dish combines sweet pumpkin puree with creamy risotto and Parmesan cheese. It is a restaurant-style comfort food you can whip up in about 35 minutes.

Course Side Dish

Cuisine American, Italian

Keyword pumpkin, risotto

Prep Time 5

Cook Time 35

Total Time 40

Servings servings

Calories 420kcal

Ingredients

2 tbsp olive oil
2 green onions spring onions, chopped
2 cloves garlic minced
1 cup risotto rice
hot water
1 cup pumpkin puree - canned pumpkin, not pie filling
4 tbsp butter
½ cup parmesan cheese grated

Instructions

Heat the olive oil in a large saucepan over medium heat.
Add the chopped spring onions and minced garlic, cooking until fragrant, about 2 minutes.
Add the rice to the pan and stir until the rice is coated in the oil. Cook for another 2-3 minutes, until the rice starts to turn translucent.
Add a ladleful of hot water to the rice and stir constantly until the liquid is absorbed. Continue adding water, one ladleful at a time, stirring constantly, until the rice is cooked al dente. This should take about 20-25 minutes.
Stir in the pumpkin puree and cook for 2-3 minutes, until heated through.
Remove from the heat and stir in the butter and parmesan cheese until melted and creamy.
Serve the pumpkin risotto hot, garnished with additional parmesan cheese and a sprinkle of chopped spring onions.

Nutrition