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
- 2 tbsp Pomegranate Seeds
- 2 tbsp Goat Cheese
- 1 tsp Fresh Thyme Leaves
- 2 tbsp Micro Greens
If you are looking 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 also known as the Japanese pumpkin 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.
Prep Your Ingredients
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.
Add The Rice and Wine
After about 5 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.
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.
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.