It's no secret that I love risotto. There's something so fancy and comforting about it. And I love how you can add all sorts of veggies or meats to change up the flavors. You can eat a giant bowl of risotto as a meal, or serve it as a side dish. Today we are talking about (you'll never guess) pumpkin risotto! I have had many variations and I must say, this is one of my absolute favorites.
Pumpkin Risotto, makes 2-3 servings. If you've never made risotto before check out this basics post.
Needed: 1/4 cup finely chopped onion, 1 small finely chopped red bell pepper, 3-4 cloves of minced garlic, 2-3 tablespoons olive oil, 1 cup arborio rice, 3 cups stock (vegetable or chicken is preferred), 1/2 cup wine (red or white, I had white on hand this day), a generous 1/3 cup grated parmesan cheese, 1 cup pumpkin puree, salt and pepper to taste and a few chopped scallions for garnish.
In a pot heat the olive oil over medium heat and sautee the onion, bell pepper and garlic until the onion begins to soften. Now add in the rice and sautee until it begins to look translucent. In another pot heat the stock and wine over low heat. Begin adding 1 cup of the stock/wine mixture to the rice. As it cooks continue to stir so that rice doesn't stick to the bottom of the pan. Once most of the liquid is absorbed add another cup of warm stock/wine. Continue until the rice is full cooked, I always check by eating a few grains and seeing the centers are still hard. If you run out of stock/wine before the rice is fully cooked just add a little water. I ended up discarding about 1/4 cup of my stock/wine as my rice didn't end up needed the full amount. Fickle risotto. Once done stir in the cheese and pumpkin. Serve hot with a few scallions on top.If you are not a fan of cooking with wine feel free to use all stock instead. Enjoy! xo. Emma
yum! this sounds delicious. i can't wait to try it. ♥LO
Posted by: Lindsay | September 11, 2012 at 11:56 AM
this sounds amazing - pinning this one to make soon!
Posted by: courtney | September 11, 2012 at 12:12 PM
This looks delicious! I'm going to make it this weekend.
Posted by: Melinda | September 11, 2012 at 12:19 PM
mmm-looks great.going to book mark this...sadly -will have to make it without the wine...never quite the same
Posted by: robyn | September 11, 2012 at 12:20 PM
my boyfriend is italian and we already tried a pumpkin risotto. So good! makes me think of doing it again soon!
Posted by: Julie | September 11, 2012 at 12:26 PM
that one bowl full of heaven.
xo
Posted by: sreebindu | September 11, 2012 at 12:29 PM
Oh my goodness, my stomach is rumbling this looks so good! Thanks Emma!
xo Hannah
Posted by: Hannah @ The Braided Bandit | September 11, 2012 at 12:32 PM
Looks delicious! But, what is pumpkin puree? Is it just mixed pumpkin or is it something you buy as a puree?
Posted by: Linda | September 11, 2012 at 12:33 PM
Oeh.. I like! To bad good pumpkins are very hard to buy in the Netherlands.
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Posted by: Carlijn | September 11, 2012 at 12:49 PM
I don't think I've ever had risotto, but with the seasons changing I am really looking forward to unique pumpkin dishes. Great post! -Akilah
itsakilahobviously.com
Posted by: Akilah | September 11, 2012 at 12:51 PM
you had me at pumpkin--this looks perfect for fall!
Posted by: sharstin | September 11, 2012 at 12:51 PM
I would love to have this for dinner tonight!
mmmmm
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Posted by: itziar | September 11, 2012 at 12:55 PM
As different as this dish is, I just saw it offered on a dinner theatre menu. Don't worry...it was one with a world-class chef! Life is funny.
Posted by: Jonesy @domesticadventuress.com | September 11, 2012 at 01:02 PM
Pumpkin madness continues! I love it. Looks amazing.
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Posted by: Inna | September 11, 2012 at 01:04 PM
I love risotto! I've made butternut squash risotto but not pumpkin (surprisingly!). I'll have to make this for sure!
http://theoccasionalindulgence.blogspot.com
Posted by: Naomi A | September 11, 2012 at 01:09 PM
Oh boy. Pumpkin is BACK and this is too delish to pass up. Printing this recipe out as I type! Thanks for sharing =)
Posted by: Kym | September 11, 2012 at 01:10 PM
I:m seriously getting into the pumpkin too :D
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Posted by: Eva | September 11, 2012 at 01:13 PM
SO ready for fall and everything PUMPKIN! LOVE this recipe!
XOXO
-Daisy Nguyen from PS BANANAS fashion blog:
http://psbananas.com
Posted by: Daisy Nguyen | September 11, 2012 at 01:29 PM
i love butternut squash risotto! yall have gone pumpkin crazy!!
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Posted by: caroline | September 11, 2012 at 01:30 PM
I'd never thought of using pumpkin puree. In Italy my family makes it with roasted pumpkin, which makes it a little sweet. And sage. Sage + pumpkin (or roasted butternut squash) is the ultimate combination.
Thanks for sharing your recipe.
x Elena @ Randomly Happy
Posted by: Elena @ Randomly Happy | September 11, 2012 at 01:45 PM