Italian Pasta Recipes Italian Vegetables Recipes


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.




Calories: 277kcal
Fat: 10.2g (1.7g S.Fat)
Carbs: 38g
Protein: 8.3g
Sugar: 3.3g
Sodium: 1144mg



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