Creamy pumpkin risotto is a fragrant, flavorful and truly delicious first course. Typically autumnal, it will be great for any occasion.
Makes 4 to 6 servings
- 5 cups vegetable broth
- 3 tbsp. olive oil
- 1 onion, finely chopped
- 1 large garlic clove, minced
- 1 cup Arborio rice
- 1 cup canned pumpkin puree
- 1 tsp. sea salt
- 1/8 tsp. nutmeg
- Freshly ground black pepper
- 1 tbsp. chopped fresh sage
In a medium saucepan, bring the broth to a simmer and keep it there while you prepare the recipe.
Heat the oil in a large non-stick skillet over mediumhigh heat. Reduce the heat to low and sauté the onion until soft. Cook for 1 minute, or until the garlic is fragrant.
Reduce the heat to low and stir in the rice and 1 cup of the broth.
Cook, stirring frequently, until the rice has absorbed most of the liquid.
Continue stirring while adding 1 cup of broth at a time until the rice is tender (about 20 minutes).
Combine the pumpkin, salt, and nutmeg in a mixing bowl.
Season with pepper and continue to stir until the mixture is hot.
Mix in the sage.
Fat: 10.2g (1.7g S.Fat)
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CREAMY PUMPKIN RISOTTO (RISOTTO CREMOSO ALLA ZUCCA)Posted on October 20, 2022
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