I haven’t made risotto for awhile, but figured it was perfect for pumpkin week! I wanted a savory pumpkin dish since the first thought with pumpkin is pie.
One of my favorite risottos is tomato and zucchini risotto using tomato juice for even more flavor. Risotto gets bad wrap for being difficult. I think it is just a dish that requires some attention. This risotto gets pure pumpkin cooked in with the liquid. It makes it more like a flavor boost than an addition (like butternut squash chunks would be). I like to stir. I come from a family of folks who like to stir. This is the perfect dish for that!
1 cup arborio rice
2 cups vegetable broth
1 cup pumpkin
1/2 cup water
1/2 tsp nutmeg
2/3 cup Parmesan cheese
Heat rice and 2 tbs olive oil in large pot, over medium heat to toast the rice a bit (about 3-5 minutes).
In another pot over low heat, warm the broth, pumpkin, and water.
Stir the rice as it toasts and begins to get lightly tanned. Reduce heat to medium low.
Add a cup of the pumpkin liquid to the rice and stir.
Continue adding liquid in 1 cup increments adding more once the last liquid gets absorbed.
Continue cooking, stirring, and adding liquid until all the liquid gets absorbed. When the rice is cooked add in the nutmeg and Parmesan.
I love the flavors in this. It is so easy and goes with anything. Sage would be good with this but I find it a bit intense and it is hard to justify a $4 herb that I only want one leaf from. The risotto takes about 20-25 minutes. It isn’t that much work with other easy-ish dishes going on. I think I grilled some chicken sausages and tossed a salad that night.
I used this as a side dish but it could serve as a whole meal. Spinach or arugula would be good for some color. Mushrooms would make it more meal-centric.
We even fried up some leftover risotto into cakes from the leftovers. Nothing else added, just risotto crisp-a-fied. So good, and wayyy easier than aranchini. I don’t have photos of that because it basically was a no-fuss dinner one night. I feel so productive, grown up, and accomplished when leftovers get created into something amazing.
Need more pumpkin dinner ideas? I’ve made a pumpkin pasta that is so easy and a great variation. I owe you a pumpkin black bean soup I repeatedly fall in love each fall.
What do you like for savory pumpkin dishes?