Pumpkin Risotto

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

Comments

[Kate]

I love risotto! And this looks super tasty and simple, I can't wait to give it a try!

And Linda, I believe that you can just buy Pumpkin Puree in a can (like a soup can). I'm pretty sure that's what I use for pumpkin bread and it's used for pumpkin pie as well (unless it's made from scratch)

http://whiskeybreakfast.blogspot.com

[Melinda]

My sister's caterer for her wedding made this fantastic risotto, my brother-in-law's brother-in-law (say that ten times fast), is a chef and nearly died when he ate the risotto. Then a chef-off wedding style happened. But that's another story.

When we went to sample food and I had that risotto for the first time I think I was stuck in a time loop or something because before I knew it, I had a gigantic plate filled with risotto and my Pinot Grigio was very full.

I have to try the basics recipe first before I go full onto pumpkin risotto. I know that the risotto at the wedding was the vegetarian option as well as a side, so I have deduced that he used vegetable stock as well as a white wine due to the tart flavor...so pinot grigio or riesling which have more citrus fruits in it. Now on to the cheese and I'll be one happy person.

Melinda

[Claudia]

Hi girlZZZ,
we can use pumpkin in pieces also, because while we'll stirring, pumpink will change in puree, but when we'll eat the risotto, we'll feel some piece of it into the mouth and it will be very... nice! ;)
Gosh, it's very hard to translate from Italian into English feelings about food! ;)

Enjoy your risotto!
Claudia

[Claudia]

Oh, Emma, I remember I suggested you to look for "carnaroli" rice, the best ever for risotto, in that same post you linked above: did you find it? I've looked on the internet because I don't know if that word is translated or not, but I couldn't find anything :(
Let me know, if you can, I'm pretty curious :D

xoxo
Claudia

[Betsy]

Looks yummy!

www.suspironews.blogspot.com

[luba]

oh this is great ! love pumpkin in any form !!

XX Luba
Well living Blog
http://very-well-living.blogspot.com

[Rachel]

Risotto is the ultimate comfort food.

Vintagehoneybee.blogspot.com

[Trish]

YUM! SO digging all these fall recipes ladies!
I've made butternut squash risotto, but never pumpkin. It was a little bit of a pain, but I am definitely willing it try it again.
Pretty much anything pumpkin in my good is worth trying. :)
Trish

www.jellybonesblog.blogspot.com

[Margherita]

Ginger and sauge also pair really well with pumpkin risotto. Consider including these two ingredients to get a twist on this great recipe
http://www.theironyou.com

[Ghingorolla]

I eat risotto every day!
:-)

hola hola

[Carol]

Definitely a beautiful mess loves pumpkin! Seems so delicious, love those colours. :D:D

[Emma]

Linda-Yes, you can buy pumpkin puree. Or as I like to call it, pumpkin in a can. :) It is usually used to make pumpkin pie. You can also make your own by carving out the inside of a pumpkin, roasting it until soft and then blending it into a puree.

[jenny stokes]

That looks SOO good! I need to try this!
jennybodell.blogspot.com

[Lianne]

This looks absolutely delicious! Thanks for sharing the recipe.
Lianne x
rubyrubyslippers.blogspot.com

[Inna]

We love food and trying new things, but I don't think I've ever actually had risotto!!
My latest food adventure was having raw sushi for the first time this week. After we (friends and family) finished the sushi, we had a wasabi eating contest! We laughed hysterically every time the spice kicked someone in the nose. It was quite hilarious. ;)

[Katka]

Mňam :)!

[cheyenne]

i'm loving all your pumpkin recipes!
earlier today i was thinking about making a risotto this week for a friend of mine,
so your post couldn't have come at a better time! thanks for sharing.
xo, cheyenne

[Célèste of Fashion is Evolution]

Mmmm. Looks yum. I make a pumpkin goat cheese risotto that I'm really proud of. Pics and recipe on my blog here: http://fashionisevolution.blogspot.com/2012/01/holiday-recipe-pumpkin-and-goat-cheese.html

I love all the pumpkin sweets this time of year, but it sure is great to have some savory pumpkin recipes too. One of these days I'm going to serve a hearty veggie stew in a roasted pumpkin like I've seen on Pinterest.

[Lara]

Pumpkin and Risotto, never had that combination before! Sounds yummy though, would love to try it out some time this autumn!

http://bravebrunette.blogspot.com

[Leigh]

I adore your pumpkin theme lately!