Impress your guests with this pumpkin risotto recipe
Risotto, a North Italian rice dish, has gained worldwide popularity for its creamy texture and versatility. Among the many variations, pumpkin risotto stands out for its unique blend of sweetness and savory flavors, making it a favorite during the fall season. This vegetarian and eggless version ensures that everyone can enjoy this delightful dish. So, let's get cooking.
Gather the following ingredients
To make this perfect pumpkin risotto, you will need one cup of Arborio rice, two tablespoons of olive oil, one small onion finely chopped, two cups of diced pumpkin, four cups of vegetable broth kept warm over low heat, one teaspoon of salt (adjust to taste), half a teaspoon of black pepper, and half a cup of grated Parmesan cheese (optional for vegan diets).
Prepare the pumpkin
Begin by preparing the pumpkin. Peel and dice it into small cubes to ensure even cooking and seamless incorporation into the risotto. In a large pan, heat one tablespoon of olive oil over medium heat. Saute the pumpkin cubes until they are tender but still hold their shape, which should take around 10 minutes. After they're done, set them aside on a plate.
Cook the onion and rice
After cooking the pumpkin, use the same pan to heat another tablespoon of olive oil. Add the finely chopped onion and saute until it becomes translucent without browning. Next, mix in the Arborio rice, ensuring each grain is well-coated with the oil and onions. Cook this mixture for about two minutes, just until you notice the rice edges starting to show a slight transparency.
Add broth gradually
Gradually add warm vegetable broth to the rice, one ladle at a time, stirring continuously over medium heat. Ensure each addition is almost fully absorbed before pouring in more. This method is key to releasing the starch from the rice, which gives the risotto its hallmark creamy texture without using any cream. Continue this process until the desired consistency is achieved.
Combine pumpkin; Finish cooking
Once you have used most of the broth and your risotto has reached a creamy consistency with just a slight bite left in it (al dente), fold in your cooked pumpkin cubes gently into the mixture along with salt and pepper to taste. Continue cooking for an additional two minutes or so until everything is heated through evenly.
