Pumpkin Risotto

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5 from 38 votes

Classic risotto with a fun fall twist... this Pumpkin Risotto is the ultimate comfort food for colder months ahead!

Course Side Dish

Cuisine Italian

Keyword Cinnamon, Nutmeg, Onion, Parmesan Cheese, Pumpkin, risotto, shallots

Prep Time 5

Cook Time 40

Total Time 45

Servings servings

Calories 185kcal

Author Cooking With Fudge

Equipment

Knife
Cutting board
Two sauce pans
Spoon
Cheese grater

Ingredients

cooking spray
1 tablespoon light butter
4 shallots or 1/2 large onion
1/4 cup red wine
1.5 cups arborio or carnaroli rice
4 cups vegetable or chicken stock
3/4 cup pumpkin puree
1/8 cup parmesan cheese grated
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg

Instructions

In a small sauce pan, heat the stock just until boiling. Reduce the heat to simmer or low.
In a large sauce pan over medium heat, sauté the shallots or onion in cooking spray and light butter for about 2-3 minutes until they become soft and translucent.
Add the rice and stir to combine for about 1-2 minutes until it starts to look translucent.
Add the red wine and stir until it is absorbed.
Add the hot stock one cup at a time and stir frequently until it is absorbed.
Continue adding stock until the rice is cooked. You are looking for the consistency of oatmeal. The rice should be soft and chewy. You will typically add about four cups of stock total and this process will take about 25-30 minutes.
Add the pumpkin puree, parmesan, cinnamon, and nutmeg and stir until combined
Top with more parmesan. I also like to garnish with pumpkin seeds and/or dried cranberries.
Serve hot and enjoy!

Notes

This Pumpkin Risotto makes 8 servings at 1/2 cup each. Each serving comes out to 185 calories, 5 WW Green SmartPoints®, 5 WW Blue SmartPoints®, and 5 WW Purple SmartPoints®.

Recipe URL: https://cookingwithfudge.com/pumpkin-risotto/

Nutrition