Savory Pumpkin Risotto
I’ve never made risotto. I’ve always been a bit intimidated, but I conquered my fear, and I have a delicious, rich meal to show for it. Making this risotto wasn’t hard, it just took a bit of time for all of the liquid to be soaked up by those yummy little grains of rice. Since the stock is added in 1/3 at a time, each time I had to wait. I could smell it cooking and was getting pretty impatient, when I noticed that it was, in fact, finished and ready to eat! We ate this risotto the day I made it, and I will freeze the rest (I doubled the recipe). This pumpkin risotto was the best thing I have made in a long time and by far my favorite savory pumpkin dish ever. Go make it today!!
Heather @ Onceamonthmom.com; adapted from Lauren’s Latest
- 2 Tablespoons butter
- 1 cup onion, diced
- 2 cloves garlic, minced
- 1 cup arborio rice
- 0.5 cup pumpkin puree
- 3 cups vegetable stock
- 0.125 teaspoon ground thyme
- 0.125 teaspoon poultry seasoning
- 1 whole bay leaf
- salt and pepper to taste
- 0.25 cup grated parmesan cheese
- 3 Tablespoons heavy cream
Preheat skillet over medium heat. Melt butter and saute onions until translucent. Stir in garlic and cook for about 30 seconds. Pour in arborio rice and stir to coat all grains of rice in the butter. Add pumpkin puree and 1/3 of vegetable stock as well as thyme, poultry seasoning, bay leaf, salt, and pepper. Stir until liquid has been absorbed. Add 1/3 more vegetable stock, cook until liquid is absorbed. Add last 1/3 vegetable stock, cooking until no stock is left and risotto is thick. Remove from heat, stir in cheese and cream.
Allow risotto to cool. Place in gallon freezer bag, label and freeze. To serve: Thaw. Reheat in saucepan over low heat. It may be necessary to add a bit of vegetable stock to help thin out risotto. Serve topped with more cheese, if desired.
**conversion chart image provided by Erik Spiekermann