Pumpkin risotto is a creamy, comforting dish that celebrates the flavors of winter. Arborio rice is slowly cooked with vegetable broth, white wine, and a generous amount of pumpkin puree. Stir in freshly grated Parmesan cheese for a rich, velvety texture. The sweetness of the pumpkin pairs wonderfully with savory spices like sage and nutmeg, creating a warm and inviting meal.

This risotto is perfect for a cosy dinner at home or as a side dish for holiday gatherings. Garnish with toasted pumpkin seeds and a sprinkle of fresh herbs for a touch of elegance that makes it a standout on any table.

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 cup pumpkin puree (canned or fresh)
• 1/2 cup white wine (optional)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried sage (or 1 tablespoon fresh sage, chopped)
• 1/2 teaspoon nutmeg
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil or butter
• Salt and pepper to taste
• Fresh herbs (for garnish)

Instructions:

1. Heat the Broth: In a saucepan, heat the vegetable broth over low heat to keep it warm.
2. Sauté Aromatics: In a large skillet, heat the olive oil or butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the garlic and cook for another minute.
3. Toast the Rice: Add the Arborio rice to the skillet and cook for 1-2 minutes, stirring constantly until the rice is lightly toasted.
4. Add Wine (if using): Pour in the white wine and stir until it’s mostly absorbed by the rice.
5. Cook the Risotto: Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
6. Stir in Pumpkin and Cheese: Once the rice is cooked, stir in the pumpkin puree, sage, nutmeg, and grated Parmesan cheese. Season with salt and pepper to taste.
7. Serve: Spoon the risotto onto plates and garnish with fresh herbs. Enjoy warm!