Pumpkin Risotto

Happy Monday!

But more importantly, Happy October!

I couldn’t more giddy!

It truly is my favorite time of year!

We had a great weekend. It rained. It was chilly. It was perfect for soup and Halloween decorating.

Speaking of Halloween, Eric and I started one of our favorite Halloween traditions today. Every day from now until Halloween we watch a scary/horror/Halloweenie movie as our ‘evening movie/TV show’ to unwind from the day. Everything from “It’s a Great Pumpkin, Charlie Brown” to the original “Halloween.” (In case you are wondering tonight’s pick is “The Tripper“.)

We even made some fun Halloween treats to kick off the month, which I can’t wait to share with you all next week as part of my annual “Ghoulish Grub” Week.

But this week is another theme.

Pumpkin!

Pumpkin another favorite fall flavor, besides in addition to apples!

So all week I will be bringing you some sweet, some savory, but all to.die.for. pumpkin recipes.

First is this savory Pumpkin Risotto. I love risotto! Not only the creamy texture, but the cooking process. I love just standing there stirring and stirring until that rich, creamy constancy is achieved.
I also love that risotto can take on any flavor profiles you desire.

From red bell pepper, to corn, to cauliflower, to yes pumpkin! With the perfect blend of sage, thyme, and nutmeg; not to mention a tangy saltiness from Parmesan cheese; this risotto is a perfect hearty bowl of fall!

One Year Ago: Pineapple Crush Smoothie
Two Years Ago: Breakfast Stuffing
Three Years Ago: Cookbook Review: Emeril at the Grill

Pumpkin Risotto

By Heather of Kitchen Concoctions: www.kitchen-concoctions.com

Printable Version

Prep Time: 15 minutes Cook Time: 25 minutes Serves: 4-6

5-6 cups chicken or vegetable broth

3 tablespoons butter

½ small onion, diced

2 cloves garlic, minced

1½ cups Arborio rice

1/2 tablespoon fresh sage, minced (or ½ teaspoon dried sage)

2 teaspoons fresh thyme, minced (or ¼ teaspoon dried thyme)

1/8 teaspoon ground nutmeg

1 cup pumpkin puree

1/2 cup finely grated Parmesan cheese, plus more for topping if desired

¼ teaspoon each salt and black pepper, or to taste

In a medium saucepan, bring the chicken broth to a simmer.

Meanwhile, in a separate large sauté pan, melt butter. Add the onion and cook until tender over medium-low heat, about 5 minutes.

Add in the rice and cook until the rice is translucent on the outside and opaque in the center, about 3 minutes. Add in garlic and cook until fragrant, about 1-2 minutes.

Add approximately 1 cup of broth to rice mixture and stir, scraping up any bits stuck to the bottom of the pan. Continue to stir until broth begins to absorb into the rice. Stir in additional broth (1/2-1 cup at a time) and repeat stirring and absorption process until broth is used and rice is tender, about 20-25 minutes.

Once rice is tender, stir in herbs, spices, pumpkin puree and Parmesan cheese; cook until heated through, about 3 minutes.

Remove from heat and season with additional salt and black pepper if needed. Serve immediately, topped with additional Parmesan cheese or fresh herbs.