Autumnal Delight Creamy Pumpkin Risotto

Bynews dail

Feb 25, 2025

Creamy Pumpkin RisottoIngredients:
1 medium pumpkin, peeled and cubed (about 4 cups) 1 onion, finely chopped 3 cloves garlic, minced 1 cup arborio rice 1/2 cup dry white wine 4 cups vegetable broth 1/2 cup heavy cream 1/2 cup grated Parmesan cheese Salt and pepper to tasteInstructions:
1.
In a large skillet or Dutch oven, heat a drizzle of olive oil over medium heat.
Add the pumpkin, onion, and garlic and cook until softened, about 5 minutes.
2.
Add the arborio rice and stir to coat in the vegetables.
Cook for 1 minute, or until the rice becomes translucent.
3.
Pour in the white wine and cook until completely absorbed.
4.
Gradually add the vegetable broth, 1/2 cup at a time, stirring constantly.
Cook until the broth is absorbed before adding the next 1/2 cup.
Continue stirring until the rice is cooked through and creamy, about 20-25 minutes.
5.
Stir in the heavy cream and Parmesan cheese.
Season with salt and pepper to taste.
6.
Let stand for 5 minutes before serving.
Garnish with fresh parsley or pumpkin seeds, if desired.
Tips:
For a richer flavor, use homemade vegetable broth instead of store-bought.
If you don’t have arborio rice, you can use Carnaroli or Vialone Nano rice instead.
Add a pinch of nutmeg or cinnamon for a warm, spicy flavor.
Serve the risotto as a main course or side dish with roasted chicken or grilled salmon.

Autumnal Delight Creamy Pumpkin Risotto

Bynews dail

By news dail

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