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Overhead shoot of a white bowl with pumpkin risotto
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5 from 2 votes

Creamy Pumpkin Risotto

Creamy Pumpkin Risotto with a hint of sage, a delicious vegetarian recipe that is ready in about 30 minutes. Made with canned pumpkin and cooked to perfection, this risotto reminds me why Fall is my favourite season.
Prep Time5 minutes
Cook Time20 hours
Total Time20 hours 5 minutes
Course: Main Course
Cuisine: Italian
Servings: 3 people
Calories: 378kcal
Author: Daniela Apostol

Ingredients

  • 1 cup risotto rice
  • 30 g butter (1 oz)
  • 1 onion
  • 3 cloves of garlic
  • 3 leaves of fresh sage
  • 4 cups vegetable stock (broth)
  • 2 tablespoon grated parmesan
  • ⅔ cup canned pumpkin
  • salt and pepper to taste
Metric - US Customary

Instructions

  • Peel and chop the onion, garlic and roughly chop the sage.
  • Melt the butter in a pan set over a low to medium heat, add the sage, onion and garlic and fry gently until the onion is soft.
  • Add the rice, and give it a good stir for 1-2 minutes until the rice is transluscent.
  • Add one ladleful of broth at a time, continuing to stir until the broth is used up and the rice is creamy and tender, it should take about 20 minutes.
  • Stir in the parmesan and pumpkin, and season with salt and pepper to taste.
  • Serve hot with more parmesan.

Nutrition

Calories: 378kcal | Carbohydrates: 66g | Protein: 7g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 1381mg | Potassium: 228mg | Fiber: 4g | Sugar: 6g | Vitamin A: 9419IU | Vitamin C: 6mg | Calcium: 65mg | Iron: 4mg