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 - 2
Cook aromatics: melt butter and cook onions
5In 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 - 4
Toast rice
5 - 5
Cook risotto: Deglaze with wine
3 - 6
Add broth
20 - 7
Finish risotto
5 - 8
Serve
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