Rosemary Pumpkin Risotto recipe
This ultra-luxurious risotto is perfect for cool autumn days -- it exudes comfort in every spoonful.
Makes 4 servings.
Ingredients List:
3 tablespoons butter
½ cup diced onion
1 ½ cups short grain rice (such as Arborio)
½ cup white wine
4 cups chicken or vegetable broth
1 cup pumpkin puree
1 teaspoon minced fresh rosemary
¼ teaspoon ground nutmeg
½ cup freshly grated Parmesan cheese
¼ cup cream, optional
Directions:
1. Heat butter in medium stockpot over medium heat. Add onions and cook until softened, about 5 minutes. Add rice and cook 3 minutes, stirring well to coat with butter.
2.Add wine to pot, raise heat to high, and bring to a boil. Simmer until liquid is absorbed, stirring, about 3 minutes.
3. Add hot broth to pot, 1 cup at a time, allowing liquid to fully absorb before adding each subsequent cup, stirring. Continue adding 1 cup at a time, stirring, until rice is creamy but not mushy (while still al dente). The entire cooking time will take 30 to 40 minutes.
4. Add pumpkin puree, rosemary, and nutmeg; stir well and cook 5 minutes, until creamy and incorporated.
5. Remove from heat and add Parmesan cheese; whisk vigorously until thoroughly mixed and creamy. Finish off with cream if extra creamy consistency is desired.
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