Super creamy and easy to make pumpkin risotto. This is an authentic Italian meal that you can make at home even if this is your first time when you're trying to make homemade risotto!
Add the olive oil and chopped onions to a pan. Cook them for 2-3 minutes.
Add the chopped pumpkin and cook it for about 5 minutes.
Add the rice cook it for about 4-5 minutes until the rice will become transparent.
Add the white wine and continue to cook at medium to high heat.
Add broth little by little and mix continuously.
Repeat the process every time after the broth will be absorbed by the rice.
Over and over again.
Add ½ teaspoon of salt, or adjust it to your taste.
Add 1 cup of parmesan and 40 grams of butter.
Mix well all the ingredients. Enjoy!
Quick Note
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Notes
Select a sweet and flavorful pumpkin or squash variety for the best results. Butternut squash, buttercup squash, or kabocha squash work well in this recipe, offering a creamy and rich taste.
Achieving the perfect risotto texture involves adding broth gradually and stirring continuously. This process releases the rice's starches, creating the desired creaminess. Be patient and enjoy the journey of stirring!
Taste the risotto before adding salt, as the parmesan cheese contributes saltiness. Adjust the salt according to your preference, keeping in mind the cheese's salt content.
For added depth of flavor, consider incorporating finely minced garlic or a pinch of dried herbs like thyme or sage when sautéing the onions. These aromatic additions can elevate the taste of your risotto.
To make your dish visually appealing, garnish your Pumpkin Risotto with a sprinkle of freshly grated parmesan cheese and a few fresh herb leaves like parsley or basil just before serving. This adds a pop of color and freshness to your plate.
Feel free to customize your risotto with your favorite ingredients. You can add sautéed mushrooms, roasted butternut squash cubes, or wilted spinach for extra flavor and variety.