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Pittsburgh, PA
(724) 290-5679
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Creamy Pumpkin Risotto
Prep Time
15 minutes
Cooking Time
30 minutes
Yields
6-8 servings
Ingredients
2 Tbsp. unsalted butter
1 Tbsp. olive oil
1 onion, diced
1 1/2 cups Arborio rice
2-3 cloves garlic, mashed
1 1/2 Tbsp. sage leaves, roughly chopped (I used about 1 tsp. dried sage)
1 1/4 tsp. salt
1/2 tsp. EACH ground ginger, pepper
1/4 tsp. EACH paprika, dried thyme, ground cumin
1/8 tsp. cayenne pepper
4 cups chicken broth, plus more if needed
1 15 oz. can pumpkin puree
ADD LATER/GARNISH
3/4 cups Parmesan cheese, freshly grated
1/4 cup roasted salted pepitas
Directions
1. Preheat oven to 400 degrees F.
2. Melt butter in olive oil over medium-high heat in Dutch oven or 3.75 qt. braiser (or large oven proof heavy pot with a tight-fitting lid). Add onions and sauté until softened, about 5-7 minutes.
3. Add the rice, garlic, sage, and all seasonings (salt through cayenne) and cook for 3 minutes, stirring to make sure the rice is evenly coated in the butter.
4. Stir in chicken broth and pumpkin puree.
5. Bring the pot to a gentle simmer, stir, cover, and transfer to the oven. Bake for 16 minutes then test for doneness. Continue to cook an additional few minutes if needed or until rice is tender. (Don't worry when it looks like there is excess liquid. The liquid is what makes the risotto extra creamy.) While the risotto is baking, toast the pepitas (optional).
6. When the rice is tender, remove the pan from the oven and add the Parmesan. Stir vigorously to release the starch/make it extra creamy. If you'd like a saucier risotto, stir in additional chicken broth. Taste and season with extra salt, pepper, and/or cayenne to desired likeness.
7. Garnish individual servings with toasted pepitas and freshly grated Parmesan.