Pumpkin Risotto Recipe


Pumpkin risotto is a great meatless dish. Visit our friends at Shopaholicmommy.com to see more ideas for Meatless Monday Recipes.


2 cups risotto rice (Arborio)
1 medium white onion, diced
1 teaspoon minced garlic
1 tablespoon of olive oil
1 cup canned pumpkin
2 cups white wine
3 cups vegetable broth
1 teaspoon grated fresh ginger
1 teaspoon nutmeg
1 tablespoon butter
1 tablespoon chopped, fresh basil
Salt & Pepper to taste


Saute onions in olive oil over medium heat for 3 minutes.  Add garlic in and cook for 2 more minutes.  In another pan heat the vegetable broth on medium.  Turn up to medium high and add the rice.  Let rice lightly fry for a couple of minutes, as you stir frequently.  Once it looks translucent, add the wine and keep stirring.  When the wine has cooked into the rice, turn to low heat and add a ladle full of the vegetable broth.  Keep adding stock and stirring often until the liquid is absorbed each time.  Around the 25 to 30 minute mark, taste the rice.  The rice is done when it is soft on the outside but has a slight crunchy on the inside. Some people prefer it completely soft.  If the rice is the consistency you want, then add the remaining ingredients (pumpkin, ginger, nutmeg, basil, salt & pepper) and cook for 1 more minute (stirring of course.)  Place a lid on the pan and allow to sit for 2 to 3 minutes.  Serve right away so it doesn’t lose its creamy texture.


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