In order of use
- 2 Tablespoons Extra Virgin Olive Oil
- 2 medium sized Shallots
- 2 Garlic Cloves
- 2 cups, cubed Kabocha Squash (Pumpkin)
- 1 teaspoon Kosher Salt
- 0.5 teaspoon Freshly Ground Pepper
- 0.25 teaspoon Nutmeg
- 1.5 cups Arborio Rice
- 0.3 cup White Wine (I use Sauvignon Blanc)
- 1 teaspoon Thyme (dried or fresh)
- 4 cups Low Sodium Chicken or Vegetable Broth
- 2 Tablespoons Pomegranate Seeds
- 2 Tablespoons Goat Cheese
- 1 teaspoon Fresh Thyme Leaves
- 2 Tablespoons 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.
This recipe is vegetarian, gluten-free and easy to make!
Arborio rice is typically used to make risotto. It is an Italian short-grain rice that is named after the town of Arborio, in the Po Valley, which is situated in the region of Piedmont in Italy.
Though this short-grain rice is the traditional, you can use any rice you have on hand.
I chose kabocha squash also known as the Japanese pumpkin but any hard squash will work!
Butternut squash is also a great option as it is sweet, soft and cooks down easily.
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.
For a bit of a cheesy bite, I add goat cheese which is very creamy.
Though pomegranate seeds are optional, I love the pop of color and texture it adds to the dish.
If you make this pumpkin risotto, please leave your review in the comment section below.
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.