Pumpkin Risotto Recipe

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4 cups chicken broth {I used low sodium}
2 tablespoons olive oil
1 large onion, minced
Salt and pepper to taste
2 tablespoons fresh sage, finely chopped {can use dried}
2 cups pumpkin, peeled, seeded, and chopped{1 squash equaled about 4 cups for me}
1 large clove garlic, minced
1 1/2 cups arborio rice
1 cup dry white wine {sub chicken broth or water if you don’t want to use wine}
1/2 cup Parmesan cheese, grated


Over low heat, warm the chicken broth in a small saucepan.

While broth is warming up, saute the onion, salt, and pepper in the oil for about 4 minutes over medium heat.

Add the sage and continue cooking for an additional minute. Add the chopped pumpkin and garlic and cook an additional 4 minutes.

Finally, add the rice and cook for about 3 more minutes, stirring constantly.

Add the wine or substitute and cook 3 minutes or until the liquid is absorbed, stirring often. Slowly add in the chicken broth about 1/2 cup at a time, stirring occasionally and waiting until it is absorbed before adding more.

The risotto should take about 30 minutes from start to finish for all the broth to be absorbed. Remove from heat, immediately stir in the cheese and serve.