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Roasted Pumpkin Risotto

Roasted Pumpkin Risotto
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Indulge in the comforting flavors of Roasted Pumpkin Risotto, a delightful dish that brings together the natural sweetness of roasted pumpkin and the creamy texture of Arborio rice. Perfect for cozy autumn dinners, this risotto is infused with savory Parmesan and aromatic sage, creating a warm and inviting meal that can impress guests or satisfy family cravings. Easy to prepare and versatile enough to serve as a main or side dish, this recipe showcases seasonal ingredients while providing leftovers that are just as delicious the next day. Experience the rich taste and creamy consistency of this Italian classic, making it a staple in your fall cooking repertoire.

Ingredients

Scale
  • 1 small pumpkin, peeled and cubed
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 ½ cups Arborio rice
  • ½ cup apple vinegar
  • 4 cups warm chicken or vegetable broth
  • ½ cup grated Parmesan cheese
  • 2 tablespoons fresh sage, chopped
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C) and roast pumpkin cubes with olive oil for about 25 minutes until tender.
  2. In a heavy-bottomed pot, melt butter over medium heat. Add onion and garlic; sauté until soft.
  3. Stir in Arborio rice for two minutes until coated with butter.
  4. Add apple vinegar and cook until absorbed.
  5. Gradually add warm broth, about ½ cup at a time, stirring continuously until each addition is absorbed.
  6. Once creamy and al dente, stir in roasted pumpkin cubes, Parmesan cheese, sage, salt, and pepper.
  7. Serve warm with extra Parmesan on top.

Nutrition

Find it online: https://chefrecipeideas.com/roasted-pumpkin-risotto/