Pumpkin Parmesan Risotto Recipe 3


Pumpkin Parmesan Risotto Recipe

Let’s be real here… when it comes to food, few things in life are better than a good risotto. Am I right, or am I right? This pumpkin version is a perfect spin on the classic… it’s creamy, rich, and makes a perfect end to a chilly winter day. Speaking of winter, yes, that is snow in the photo below. :) Gotta love Montana! 

Pumpkin Parmesan Risotto Recipe

My hubby absolutes loves risotto, and he totally enjoyed this recipe. In fact, he made this recipe. ;) He’s made it several times since I discovered this beauty on Pinterest (of course). It isn’t too involved or difficult to make… and just… amazing. It’s right up there with a brilliant homemade macaroni and cheese. Now you know I’m serious about this risotto. Try it. You won’t regret it. (Well… actually, you may regret it if you’re trying to lose weight… this is very difficult to eat in moderation. You’ll just be left wanting MORE. ;) 

Pumpkin Parmesan Risotto
Serves 4
Write a review
Print
Ingredients
  1. 2 cups chicken broth
  2. 3 Tbsp unsalted butter
  3. 2 shallots, finely chopped (can sub white/yellow onion)
  4. 1 1/2 cups arborio rice
  5. 1/2 cup dry white wine (or whatever white wine you have on hand works just as well)
  6. salt and pepper to taste
  7. 2/3 cup canned pumpkin puree
  8. 1/2 cup finely grated parmesan, plus more for garnish
  9. 1/4 cup heavy cream
  10. 1 Tbsp lemon juice
Instructions
  1. Microwave broth and 1 cup of water on high for 2-3 minutes, until steaming.
  2. In a skillet over med. heat, melt 2 Tbsp of butter. Add shallots and cook 3 mins until soft. Next, add in the rice and cook, stirring, for 1 min.
  3. Add in the wine, and stir about 2 mins until it evaporates. Now stir in 1 tsp salt, and 1/4 tsp pepper.
  4. Now add in a 1/2 cup of hot broth and continue to stir until it is almost completely absorbed. Keep adding the broth 1/2 cup at a time, in the same way (stirring and allowing to absorb). Keep stirring until rice is almost tender, for about 20 mins.
  5. Combine pumpkin, parmesan, cream, and 1/4 tsp of salt. Then add this into the risotto.
  6. Finally, remove from heat, and add in the last bit of butter, lemon juice, 1/4 tsp salt, and 1/4 tsp pepper. Garnish with parmesan, serve, and enjoy every mouthful.
Frosting & Facials http://frostingandfacials.com/
I found the original recipe right here: refinery29

Do you have any amazing risotto recipes?? Please do share! 

Thanks for stopping by!

blog signature


Leave a comment

Your email address will not be published. Required fields are marked *

3 thoughts on “Pumpkin Parmesan Risotto Recipe