Description
A creamy and comforting pumpkin risotto recipe that combines tender cubes of pumpkin with arborio rice, aromatic onion and garlic, and freshly grated parmesan. This savory Italian dish is slowly cooked on the stovetop with gradual additions of light stock, finished with nutmeg, black pepper, and a drizzle of aged balsamic vinegar for a perfect balance of flavors.
Ingredients
Scale
Vegetables
- 12 oz pumpkin (or red kuri, butternut, or honeynut squash), peeled and de-seeded
- 1 small/medium onion, diced
- 1 clove garlic, minced
Rice and Stock
- 1 ½ cups arborio rice
- 3 cups light stock (vegetable or chicken)
Fats and Cheese
- 1 tablespoon olive oil
- 1 tablespoon butter
- ¾ cup freshly grated parmesan cheese (lightly packed)
Seasonings and Garnish
- 1 pinch nutmeg
- 1 pinch black pepper
- 1 teaspoon aged balsamic vinegar (for serving)
Instructions
- Prepare the Pumpkin: Peel and de-seed the pumpkin or squash, then cut it into small cubes. Set aside for later use.
- Prep the Aromatics: Peel and dice the onion and mince the garlic to prepare for sautéing.
- Cook the Vegetables: Heat the olive oil and butter in a medium pan over medium heat. Add the diced onion and cook for about 5 minutes until softened but not browned, developing a sweet base flavor.
- Add Garlic and Pumpkin: Stir in the minced garlic and the pumpkin cubes. Cook for another 5 minutes, stirring occasionally, allowing the pumpkin to soften. Cover the pan with a lid to help the vegetables sweat and soften faster. Using a spoon or spatula, mash the pumpkin into a rough puree to incorporate it into the base.
- Toast the Rice: Add the arborio rice to the pan and cook it for 1-2 minutes, stirring continuously to coat the rice grains with the pumpkin mixture, which helps to release the starch during cooking for a creamy texture.
- Add the Stock Gradually: Begin adding the light stock one half to one cup at a time. Allow each addition to be mostly absorbed before adding the next, stirring occasionally—especially towards the end—to prevent the rice from sticking to the pan and ensure even cooking.
- Finish Cooking the Risotto: Continue this process for about 20-25 minutes until the rice is creamy and fully cooked, and all the stock is absorbed.
- Incorporate Final Flavors: Stir in the freshly grated parmesan cheese, a pinch of nutmeg, and black pepper. Taste the risotto and adjust seasoning to your preference.
- Serve with Balsamic Drizzle: Divide the risotto among bowls. Drizzle each serving with the aged balsamic vinegar and garnish with a few parmesan shavings for an extra flavor boost.
Notes
- Use pumpkin varieties like red kuri, butternut, or honeynut squash as alternatives for similar texture and flavor.
- Constant stirring and gradual addition of stock are key to achieving the creamy texture characteristic of risotto.
- Be careful not to brown the onions during the initial sauté to preserve the sweetness in the dish.
- For a vegetarian option, use vegetable stock instead of chicken stock.
- The aged balsamic vinegar adds a subtle acidity and sweetness; if unavailable, a splash of lemon juice can be used as a substitute.
- This recipe yields about 3 to 3.5 servings, perfect for a small family meal.
