No-Stir Pumpkin Risotto recipe
For a satisfying and delicious dinner party dish, try this delightful No-Stir Pumpkin Risotto – it’s sure to impress! This easy pumpkin risotto is both elegant and satisfying, with layers of flavors and textures throughout. It marries the creamy richness of arborio rice with the earthy sweetness of pumpkin. Infused with aromatic garlic and finished with a touch of nutmeg, Parmesan and crispy fried sage, it’s a dish that not only warms the soul but also celebrates the bounty of fall.
The pumpkin risotto can be cooked up to five days in advance, but you’ll want to add the pumpkin purée, Parmesan cheese and nutmeg when ready to serve in order to preserve their bright notes. With simple ingredients and straightforward steps, you can whip up this stunning risotto in about 40 minutes – perfect for cozy evenings or festive gatherings.
To make the No-Stir Pumpkin Risotto, you will need the following ingredients:
Steps to make No-Stir Pumpkin Risotto
- 1
Bring broth to simmer
3
To a large pot over high heat, add 6 cups vegetable broth and 1 bay leaf. Bring the broth to a simmer, then reduce the heat to maintain a gentle simmer.
- 2
Cook aromatics: melt butter and cook onions
5
In the meantime, as the broth comes to a simmer, start cooking the risotto. In a large, heavy-bottomed pot or Dutch oven over medium heat, melt 2 tablespoons unsalted butter. Once melted, add in 1 diced onion and 1 teaspoon kosher salt and cook, stirring occasionally, until the onion is soft and translucent, about 4-5 minutes.
- 3
Add garlic
1
Stir in 3 finely chopped or grated garlic cloves and cook until fragrant, about 30 seconds.
- 4
Toast rice
5
To the pot with the aromatics, add 2 cups arborio rice and stir to combine. Toast, stirring occasionally, until the rice is lightly toasted, about 5 minutes. The rice will take on a light golden-brown color. If it's browning too fast, reduce the heat.
- 5
Cook risotto: Deglaze with wine
3
Raise the heat under the rice and onion to medium-high, then add in 1 cup dry white wine to deglaze the bottom of the pan. Bring to a boil and cook, stirring constantly, until the wine is absorbed, about 3-4 minutes.
- 6
Add broth
20
Reserve 1 cup of the vegetable broth. Pour the remaining 5 cups into the pot with the rice, bring to a boil, then reduce to low heat. Cover and cook the risotto for 20 minutes.
- 7
Finish risotto
5
Remove the risotto from the heat and add in the remaining 2 tablespoons butter, 1 cup vegetable broth, 1 can pumpkin purée, ½ cup grated Parmesan cheese, and ¼ teaspoon nutmeg, stirring until well combined. Cover and let sit for 5 minutes.
- 8
Serve
Garnish with fried sage leaves and extra grated Parmesan cheese, if you wish, and serve immediately. Enjoy!
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