Pumpkin Risotto

Pumpkin Risotto

15

"This creamy risotto with pumpkin is seasoned with thyme and parmesan for a perfect side dish on a chilly evening."
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Ingredients

40 m servings 243 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 243 kcal
  • 12%
  • Fat:
  • 6.6 g
  • 10%
  • Carbs:
  • 36.6g
  • 12%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 350 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Combine water, wine and bouillon in large measuring cup; set aside.
  2. Heat oil in large, nonstick skillet over medium-high heat. Add onion and garlic; cook, stirring occasionally, for 4 minutes or until onion is tender. Stir in rice; cook, stirring frequently, for 2 minutes. Stir in pumpkin and thyme.
  3. Stir in 1 cup broth mixture. Reduce heat to medium; continue adding broth mixture, 1 cup at a time, allowing each addition to be absorbed before adding more broth. Rice should be tender but firm to the bite and mixture should be creamy. This should take 20 to 25 minutes. Stir in cheese and butter until melted. Season with pepper.
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Footnotes

  • VARIATION: For Pumpkin Mushroom Risotto, add 4 cups (about 12 ounces) wild mushrooms (mixture of shiitake, oyster and crimini) with the onion and garlic and proceed with recipe.

Reviews

15
  1. 22 Ratings

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Most helpful positive review

This was very tasty! I used chicken stock instead of water and bullion (sp?). I also heated the stock and wine per other risotto recipes i've made in the past.

Most helpful critical review

This was okay. I also thought the pumpkin flavor was rather mild. Maybe that's the point? I had a sugar pumpkin I needed to use and it served it's purpose well. Not sure what the difference ...

This was very tasty! I used chicken stock instead of water and bullion (sp?). I also heated the stock and wine per other risotto recipes i've made in the past.

I turned this into a main course by adding shittake mushrooms, shrimp, asparagus and topped with walnuts. It was easy to make and was enjoyed by all.

We made the recipe as stated, with the exception of using dried thyme instead of fresh. It was delicious, though we might cut back the chicken bouillon next time. It tasted more like chicken t...

I adore this recipe. I am pretty much addicted to all things pumpkin! This had a good flavor and not overwhelmingly pumpkiny. I made a couple of small changes... I omitted the wine and added a s...

Made as written. Excellent side dish. Didn't taste too much pumpkin but definitely a different taste than plain risotto. Was a perfect side dish to pork roast.

This is even better if you can make it with a richer stock (duck is good; use inexpensive duck legs to make a broth). The finished dish is excellent with oven roasted salmon fillets. A tasty mea...

This was good. I changed a few of the ingredients to save money (took out the onions, used more garlic instead; used Italian Seasoning rather than thyme or sage) and used chicken stock rather t...

This was lovely comfort food on a cold evening. I added mushrooms as per a fewother reviews, and also tried some of the mixture with canned tuna stirred in as a complete meal option.

I would eat this every day if I could! I made a smaller batch before Thanksgiving to try it out, and loved it so much I made a double batch on Thanksgiving so I'd have plenty of leftovers! I mad...