Pumpkin Risotto

By zhanghengshuo

4 Person

70 Minutes

388 Calories

If you are looking for a lighter main or side dish, this pumpkin risotto is perfect for your dinner party! A simpler version of the traditional risotto as I am only adding the broth in two stages. I skipped on the parmesan cheese to keep a bit a lighter but still adding textures and colors with some toppings. I chose kabocha squash also known as the Japanese pumpkin but any hard squash will work! Butternut squash is also a great option. If you do not drink alcohol, don’t be afraid as the alcohol will completely burn off during the cooking process. It adds a lot of flavors and I highly recommend adding it.

Ingredients

Toppings

2 tbsp. Microgreens
1 tsp. Fresh thyme leaves
2 tbsp. Goat cheese
2 tbsp. Pomegranate seeds

4 cups Low sodium chicken or vegetable broth
1 tsp. Thyme, dried or fresh
1/3 cup White wine
1 1/2 cups Arborio risotto rice
1/4 tsp. Nutmeg
1/2 tsp. Freshly ground pepper
1 tsp. Kosher salt
2 cups Cubed kabocha squash (Pumpkin)
2 Garlic cloves
2 Medium sized shallots
2 tbsp. Extra virgin olive oil

Method

01

Cut your squash in half, remove the seeds and either peel or cut off the skin. Cut into small, bite-size cubes and set aside. Peel and roughly chop your shallots, peel and finely mince the garlic.
02

Get all of your other ingredients ready and warm up your chicken or vegetable broth.
03

Heat 2 tablespoons of oil in a large skillet or pot on medium-high heat. Once hot, lower your heat to medium, add the onions and sauté for 30 seconds or so then add the minced garlic, stir and allow it to cook for about 1 minute.
04

add your chopped squash then season with salt, pepper, and freshly ground nutmeg. Stir and cook for 4-6 minutes partially covered.
05

When the pot is partially covered, the steam will help cook the squash. The squash will not be fully cooked at this stage but will finish cooking after the rice is added.
06

After about 5 minutes, add the rice, stir and cook for about 2 minutes.
07

Next, add the white wine and allow it to cook, uncovered on medium heat until most of the liquid has been absorbed. This should take about 5-8 minutes.
08

After most of the liquid from the wine has disappeared, add the thyme and 2 cups of the broth. Stir and cook uncovered until most of the broth has been absorbed.
09

Next, add the remaining broth, stir and cook partially covered for another 7-10 minutes until the rice is plump and the squash is fully cooked. Peek and stir occasionally.
10

The finished risotto should still be a bit loose with some liquid remaining. Grab a spoon and give it a taste to check. To serve, I love adding pomegranate seeds for color and texture as well as crumbled goat cheese, a bit more fresh thyme and microgreens.

Related Tags

Pumpkin Risotto

3.8

( By zhanghengshuo )

01 Information

Grade medium
Serving 4 servings
Calorie 388 Kcal
Prep Time 25 Mins
Cook Time 45 Mins
Total Time 70 Mins

02 Ingredients

Toppings

2 tbsp. Microgreens

1 tsp. Fresh thyme leaves

2 tbsp. Goat cheese

2 tbsp. Pomegranate seeds

4 cups Low sodium chicken or vegetable broth

1 tsp. Thyme, dried or fresh

1/3 cup White wine

1 1/2 cups Arborio risotto rice

1/4 tsp. Nutmeg

1/2 tsp. Freshly ground pepper

1 tsp. Kosher salt

2 cups Cubed kabocha squash (Pumpkin)

2 Garlic cloves

2 Medium sized shallots

2 tbsp. Extra virgin olive oil

03 Method

Step 1

Cut your squash in half, remove the seeds and either peel or cut off the skin. Cut into small, bite-size cubes and set aside. Peel and roughly chop your shallots, peel and finely mince the garlic.

Step 2

Get all of your other ingredients ready and warm up your chicken or vegetable broth.

Step 3

Heat 2 tablespoons of oil in a large skillet or pot on medium-high heat. Once hot, lower your heat to medium, add the onions and sauté for 30 seconds or so then add the minced garlic, stir and allow it to cook for about 1 minute.

Step 4

add your chopped squash then season with salt, pepper, and freshly ground nutmeg. Stir and cook for 4-6 minutes partially covered.

Step 5

When the pot is partially covered, the steam will help cook the squash. The squash will not be fully cooked at this stage but will finish cooking after the rice is added.

Step 6

After about 5 minutes, add the rice, stir and cook for about 2 minutes.

Step 7

Next, add the white wine and allow it to cook, uncovered on medium heat until most of the liquid has been absorbed. This should take about 5-8 minutes.

Step 8

After most of the liquid from the wine has disappeared, add the thyme and 2 cups of the broth. Stir and cook uncovered until most of the broth has been absorbed.

Step 9

Next, add the remaining broth, stir and cook partially covered for another 7-10 minutes until the rice is plump and the squash is fully cooked. Peek and stir occasionally.

Step 10

The finished risotto should still be a bit loose with some liquid remaining. Grab a spoon and give it a taste to check. To serve, I love adding pomegranate seeds for color and texture as well as crumbled goat cheese, a bit more fresh thyme and microgreens.

04 Author

zhanghengshuo

75 Recipes

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