Creamy Pumpkin Risotto (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 cup Arborio rice
02 -
1 cup pumpkin puree
03 -
1/2 cup freshly grated Parmesan cheese
04 -
1/4 cup dry white wine
05 -
4 cups vegetable broth
06 -
1 small onion, finely chopped
07 -
2 tablespoons unsalted butter
# Instructions:
01 -
In a large saucepan, melt the butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft and translucent but not browned.
02 -
Add the Arborio rice to the pan and stir to coat with butter. Cook for 1-2 minutes until the edges of the rice grains become translucent.
03 -
Pour in the white wine and stir constantly until the liquid is fully absorbed.
04 -
Add the vegetable broth one cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next cup. This process will take approximately 18-20 minutes.
05 -
Once all broth has been absorbed and rice is al dente, stir in the pumpkin puree until fully incorporated and heated through.
06 -
Remove from heat and stir in the grated Parmesan cheese until melted and creamy. Serve immediately.