Ah, pumpkin season—truly the king of cozy! Every year, as soon as the leaves start their fiery descent, I can’t resist the urge to whip up something pumpkin-y. This creamy pumpkin risotto, rich and velvety, is like wrapping yourself in a warm autumn hug, perfect for those evenings when you crave comfort and a little indulgence.
Steps
- Begin by peeling and removing the seeds from the pumpkin or squash, then dice it into small pieces. Peel and chop the onion and garlic as well.
- In a medium saucepan, heat olive oil and butter over medium heat. Add the diced onion and cook until it softens, ensuring it does not brown, for about 5 minutes.
- Add the garlic and diced pumpkin/squash to the pan, and cook for a few more minutes until the vegetables soften further. Cover the pan with a lid to help the vegetables sweat and soften.
- Mash the softened pumpkin or squash into a rough puree. Stir in the arborio rice and cook for a minute or two, then pour in enough stock to just cover the rice.
- Continuously add stock in increments of ½ to 1 cup as it absorbs, stirring occasionally to prevent sticking. Continue this process until the rice is cooked and the stock is fully absorbed.
- Once the rice is tender, mix in the grated parmesan, a pinch of nutmeg, and pepper. Adjust the seasoning according to your taste preferences.
- Serve the risotto with a drizzle of aged balsamic vinegar and garnish with additional parmesan shavings if desired.
Ingredients
- 12 oz peeled and de-seeded pumpkin or red kuri/butternut/honeynut squash
- 1 small to medium onion
- 1 clove of garlic
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 ½ cups arborio rice
- 3 cups light vegetable or chicken stock
- ¾ cup freshly grated parmesan cheese, lightly packed
- 1 pinch of nutmeg
- 1 pinch of pepper
- 1 teaspoon aged balsamic vinegar for serving
Nutritional Values
Calories: 1668kcal | Carbohydrates: 282g | Protein: 48g | Fat: 39g | Saturated Fat: 15g | Cholesterol: 54mg | Sodium: 708mg | Potassium: 2154mg | Fiber: 12g | Sugar: 15g | Vitamin A: 29532IU | Vitamin C: 39mg | Calcium: 402mg | Iron: 18mg
FAQ
- What type of pumpkin or squash is best for pumpkin risotto?
- The traditional choice for pumpkin risotto is a variety that is lighter and sweeter than typical American pumpkins. Red kabocha squash is an excellent option due to its sweetness and moderate density. If unavailable, red kuri, butternut, buttercup squash, or pie pumpkin can also be used.
- Which rice is ideal for making risotto?
- Arborio or carnaroli rice are the traditional choices for risotto due to their short grain, which provides the perfect slightly chewy texture. Arborio is widely available, but carnaroli is often preferred by experts for its superior quality.
- What cheese should be used in pumpkin risotto?
- Parmesan cheese is recommended for its authentic Italian flavor. Its slight saltiness offers a pleasant contrast to the sweetness of the squash and adds creaminess to the dish.
- Why add balsamic vinegar to pumpkin risotto?
- Aged balsamic vinegar is suggested as a finishing touch because its slight tartness cuts through the richness of the dish, balancing the flavors beautifully.
- What are some alternative risotto recipes I can try?
- Some other risotto variations include butternut squash risotto with chicken and arugula, lemon risotto with asparagus and zucchini, saffron risotto, and chestnut risotto. These recipes provide a range of flavors and textures to explore.
Tips
- Choose the Right Squash: For the best flavor and texture, opt for a squash that is sweeter and less dense than typical pumpkins used in the U.S. Red kabocha squash is ideal, but if unavailable, try using red kuri, butternut, or buttercup squash instead.
- Use the Right Rice: To achieve the perfect risotto texture, use short-grain rice varieties such as arborio or carnaroli. These types of rice provide a chewy texture without being overly starchy.
- Balance Flavors with Cheese: Incorporate freshly grated parmesan to add creaminess and a slight saltiness that complements the sweet squash. This will enhance the overall flavor of the dish.
- Finish with Balsamic Vinegar: Add a splash of aged balsamic vinegar just before serving. The vinegar’s tartness will cut through the richness of the risotto and enhance its flavors beautifully.
Equipment
- Medium Pan with Lid – Essential for cooking the risotto and allowing the vegetables to sweat.
- Microplane or Cheese Grater – For grating the parmesan cheese.
- Ladle – Useful for adding stock incrementally to the risotto.
- Vegetable Peeler – For peeling the pumpkin or squash if not already prepared.
