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Pumpkin Risotto

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Ingredients

In order of use
2 tbsp Extra Virgin Olive Oil
2 medium sized Shallots
2 Garlic Cloves
2 cups, cubed Kabocha Squash (Pumpkin)
1 tsp Kosher Salt
1/2 tsp Freshly Ground Pepper
1/4 tsp Nutmeg
1 + 1/2 cups Arborio Risotto Rice
1/3 cup White Wine (I use Sauvignon Blanc)
1 tsp Thyme (dried or fresh)
4 cups Low Sodium Chicken or Vegetable Broth
Toppings (Optional)
2 tbsp Pomegranate Seeds
2 tbsp Goat Cheese
1 tsp Fresh Thyme Leaves
2 tbsp Micro Greens

Pumpkin Risotto

Features:
    • 45 minutes
    • Serves 4
    • Medium

    Directions

    Whether for a lighter main or side dish, this pumpkin risotto is perfect for your dinner party! A simpler version of the traditional risotto as I am only adding the broth in two stages. I skipped on the parmesan cheese to keep a bit a lighter but still adding textures and colors with some toppings.

    I chose kabocha squash but any hard squash will work! Butternut squash is also a great option.

    If you do not drink alcohol, don’t be afraid as the alcohol will completely burn off during the cooking process. It adds a lot of flavor and I highly recommend adding it. An alternative would be adding a mix of water and apple cider vinegar but it will not give you the same result.

    Steps

    1
    Done

    Prep Your Ingredients

    Cut your squash in half, remove the seeds and either peel or cut off the skin. Cut into small, bite-size cubes and set aside. Peel and roughly chop your shallots, peel and finely mince the garlic.

    Also, get all of your other ingredients ready and warm up your chicken or vegetable broth.

    2
    Done

    Sweat Your Veggies

    Heat up 2 tablespoons of oil in a large skillet or pot on medium-high heat. Once hot, lower your heat to medium, add the onions and sauté for 30 seconds or so then add the minced garlic, stir and allow it to cook for about 1 minute. Next, add your chopped squash then season with salt, pepper and freshly ground nutmeg. Stir and cook for 4-6 minutes partially covered. When the pot is partially covered, the steam will help cook the squash. The squash will not be fully cooked at this stage but will finish cooking after the rice is added.

    3
    Done

    Add The Rice and Wine

    After 5ish minutes, add the rice, stir and cook for about 2 minutes. Next, add the white wine and allow it to cook, uncovered on medium heat until most of the liquid has been absorbed. This should take about 5-8 minutes.

    4
    Done

    Add The Broth in 2 Stages

    After most of the liquid from the wine has disappeared, add the thyme and 2 cups of the broth. Stir and cook uncovered until most of the broth has been absorbed.

    Next, add the remaining broth, stir and cook partially covered for another 7-10 minutes until the rice is plump and the squash is fully cooked. Peek and stir occasionally.

    5
    Done

    Taste and Serve

    The finished risotto should still be a bit loose with some liquid remaining. At this stage, grab a spoon and give it a taste to see if you like the texture of the rice, check if the squash is fully cooked and if more salt and/or pepper needs to be added. This will depend on the broth you used as it adds sodium.

    To serve, I love adding pomegranate seeds for color and texture as well as crumbled goat cheese, a bit more fresh thyme and micro greens. If you are serving this as a side dish, serve it on a platter for family-style eating.

    Joni

    Hi guys, so glad you are here! My food blog is about healthy, colorful, and easy recipes. I grew up in Germany and have been in the states for over 12 years now. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on Instagram and Twitter via @foodbyjonister. Happy cooking and eating!

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    10 Comments Hide Comments

    I absolutely love risotto, and this one looks so pretty and healthy with the addition of pomegranates! Such a great combination of flavors.

    Ooh yum. I love risotto so much and often order it when I’m out as my treat dish! This looks lovely and packed full of so much colour!

    What a gorgeous looking risotto, it looks so fresh and full of colour and flavour! I love the addition of the pomegranates 🙂

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