Description
A luscious, creamy risotto infused with earthy mushrooms and pumpkin purée — cozy and elegant for any fall meal.
Ingredients
Base
- 1 tbsp olive oil
- 1 tbsp butter
- 1 onion, finely chopped
- 2 cloves garlic, minced
Main Ingredients
- 1 cup Arborio rice
- ½ cup dry white wine (optional)
- 3 cups warm vegetable or chicken broth
- 1 cup pumpkin purée
- 1 cup sliced mushrooms
- ½ cup grated Parmesan
Seasoning
- Salt & pepper to taste
Instructions
- Heat fat: Heat olive oil and butter in a large skillet over medium heat until melted and shimmering, creating the base for sautéing.
- Sauté aromatics and mushrooms: Add finely chopped onion and minced garlic to the skillet and cook until translucent and fragrant, then add the sliced mushrooms and continue cooking for 5 minutes so they soften and release their flavors.
- Toast rice: Stir in the Arborio rice and toast it for about 1 minute, ensuring the grains are well coated with the fats and slightly heated to develop a nutty flavor.
- Deglaze with wine: Pour in the dry white wine (if using) and stir continuously until the liquid is fully absorbed by the rice, adding depth of flavor.
- Add broth gradually: Begin adding the warm vegetable or chicken broth ½ cup at a time, stirring frequently and waiting for each addition to be mostly absorbed before adding the next. This process should take about 20-25 minutes and results in creamy, tender rice.
- Finish with pumpkin and cheese: Stir in the pumpkin purée and grated Parmesan cheese. Mix well to combine and season with salt and pepper to taste. Allow the risotto to warm through and become creamy before serving.
- Serve warm: Dish the risotto onto plates or bowls and serve immediately for the best texture and flavor.
Notes
- For extra flavor, add a pinch of nutmeg to the risotto when adding pumpkin purée.
- Top with sage leaves sautéed in butter for an aromatic garnish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: Italian
