Creamy Pumpkin Risotto

Filled with the flavors of fall, this pumpkin risotto features arborio rice slow cooked with onion, garlic, broth, pumpkin puree, and cozy spices until creamy and delicious!

📝 Ingredients

• 8 cups low sodium chicken stock (you can also use chicken or vegetable broth)
• 1 cup canned pumpkin puree (be sure not to use pumpkin pie filling)
• 2 teaspoons salt
• 1/2 teaspoons ground nutmeg
• 1 teaspoon ground cinnamon
• 1/8-1/4 teaspoon ground cayenne (optional)
• 2 tablespoons butter
• 2 tablespoons olive oil (extra virgin)
• 1/2 medium yellow onion
• 3 large cloves fresh garlic (minced, or 4-5 smaller cloves)
• 1 1/2 cups arborio rice
• 1 cup grated Parmesan cheese

👨‍🍳 Instructions

1. 1In a large saucepan or medium stockpot over medium-high heat, add chicken stock, pumpkin puree, salt, nutmeg, cinnamon, and cayenne. Stir ingredients to combine and bring them to a boil, then reduce heat to low and keep the broth at just below a simmer.
2. 2In a separate stockpot or Dutch oven, heat oil and butter over medium-high heat until butter is melted. Add onion and cook for 2-3 minutes until translucent. Add garlic and cook for about another minute until fragrant.
3. 3Add rice to the pot with the onion and cook for 2-3 minutes, stirring constantly and ensuring all the rice is coated with oil and slightly toasted. Add about a half cup of the stock to the rice and cook until the stock is completely absorbed, stirring occasionally.
4. 4Repeat the process of adding and cooking the stock until about one cup of stock is left. Test the texture of your risotto to determine how much more stock you need to add. Cook until the rice is al dente, or still has a slight bite to it. I ended up with about a half cup of broth leftover. This process should take close to 45 minutes.
5. 5Once your rice has reached your desired consistency, remove the pot from the heat and stir in the parmesan cheese. Serve risotto immediately.