Creamy Pumpkin Risotto

A creamy Italian classic… redefined! Risotto is traditionally made rich and creamy with the use of butter, parmigiano cheese and, often, cream. This lightened up version is velvety rich and savoury without the use of any dairy. Besides being deliciously creamy, this dish both radiant in colour and packed with nutrients thanks to the pumpkin and turmeric spice.

 
 

Creamy Pumpkin Risotto

Serves 4.

  • 1 small onion, chopped
  • 3-4 garlic cloves, finely chopped
  • 3 tablespoons extra-virgin olive oil
  • 1/4 teaspoon ground turmeric
  • 1 cup arborio rice
  • 1/2 cup dry white wine
  • 1 cup pumpkin purée (note: if using canned, ensure it is not pumpkin pie filling!)
  • 1 litre low-sodium chicken broth or stock (or any broth of choice), heated to a warm temperature
  • 1-2 teaspoons sea salt
  • Fresh black pepper and parsley to garnish
  • Optional- 1/2 cup cooked pumpkin cubes

In a large deep skillet or medium-sized pot, on medium heat, heat the oil and sauté the onions and garlic, stirring often to let them burn. Sauté until they are translucent. Add the rice, stir and toast for about 1-2 minutes. Add the white wine and 1/2 cup of the pumpkin purée. Stir until well incorporated. Add one cup of the warmed broth/stock and stir until the rice has absorbed the all of the liquid. Season with 1 teaspoon of the salt and add in the remaining 1/2 cup of pumpkin purée. Slowly add in the remaining broth, one cup at a time, stirring until all of the liquid is absorbed into the rice before adding the next cup of broth. Stop adding broth when rice is tender but still has a bite to it. At this point, add in the optional pumpkin cubes. Taste for seasoning and add additional salt if needed. Garnish with fresh black pepper and parsley and serve immediately.

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