Pumpkin Risotto

Creamy, cheesy with the perfect infusion of fall pumpkin flavor. This traditional Italian dish comes together in the oven or on the stove top for an easy and simple hearty meal.

Course Dinner

Cuisine Italian

Keyword fall recipes, gluten free pumpkin dishes, oven baked risotto, Pumpkin risotto

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 480kcal

Author Lauren

Ingredients

4 cups chicken stock
1 15-ounce can pumpkin purée
1 ½ cups aborio rice
2 tablespoons olive oil
1 shallot finely diced
3 cloves garlic minced
1 ½ teaspoons salt
½ teaspoon white pepper
½ cup dry white wine
1 cup fresh grated parmesan cheese
4 tablespoons unsalted butter
salt and pepper, to taste

Instructions

Oven Instructions:

Preheat oven to 350°F.
In a medium size sauce pan, combine the chicken stock and pumpkin purée. Bring mixture to just a simmer over medium heat, then turn off the heat and cover.
While stock and pumpkin mixture is heating, prepare the rice. Combine the 2 tablespoons olive oil, 1 ½ cups arborio rice, 1 shallot finely diced, 3 cloves minced garlic, 1 ½ teaspoons salt and ½ teaspoon white pepper in a dutch oven. Add ½ cup white wine and 3 cups of the pumpkin and chicken stock mixture to the rice and stir to combine. Cover and bake for 30 minutes.
After 30 minutes, stir in the remaining 1 cup pumpkin and chicken stock liquid. Cover, return to the oven to cook for 5 to 8 more minutes until liquid is absorbed.
Remove from the oven and stir in the butter and parmesan cheese until combined. Serve immediately.

Stove Top Instructions:

In a medium size sauce pan, combine the chicken stock and pumpkin purée. Bring mixture to just a simmer over medium heat, then turn off the heat and cover.
In a large sauté pan, heat 1 tablespoon olive oil over medium-high heat. Add shallot and sauté until they start to become translucent. Stir in garlic and cook until fragrant, about 30 to 60 seconds.
Add 1½ cup aborio rice to the pan and stir to incorporate shallots and garlic. Rice will absorb the remaining olive oil. Add ½ cup white wine (or additional stock if substituting) to deglaze the pan and reduce heat to medium-low.
When white wine is almost completely absorbed by the rice add 1 cup of chicken stock, salt, and white pepper. Stir continuously until all liquid has been absorbed by the rice. Repeat three more times. After the last addition of chicken stock, add 4 tablespoons butter and 1 cup fresh grated parmesan cheese.

Notes

Risotto is the best when served right away. If planning to serve later, prepare the risotto up until step 5. Once ready to serve, slowly bring back up to heat before adding remaining ingredients.
To make this vegetarian, substitute vegetable stock and a vegetarian parmesan cheese.
If you prefer not to use wine, substitute additional chicken stock.

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