What goes with Pumpkin Risotto?

The sweet and savory tastes in this recipe pair well with salads with leafy greens and fruity elements in them such as Massaged Kale Salad with Ap ple. We also think our Chopped Winter Salad would be a great pairing idea. Or you can top it with chicken or roasted portobellos to make it more hearty. Serve chilled dry Italian white wine with spicy notes such as Grillo or an unoaked Chardonnay.

What are some variations to try?

You can make this recipe vegan by using vegetable broth (I like Imagine No Chicken best) and skipping the Pecorino. Add in a pinch more salt and drizzle it with olive oil for added richness. If you can find it, hazelnut oil is a great way to add buttery rich flavor to vegan dishes. You can also add pancetta or bacon to this recipe. Brown the pancetta or bacon first, then use a slotted spoon to remove it from the pan. Use the bacon grease to cook the shallot and garlic. When the risotto is finished, stir the bacon into the risotto with the Pecorino. You can also substitute another type of roasted and pureed winter squash such as butternut squash, red kuri or kobocha.

Can this recipe be made ahead?

This recipe is great reheated, but the texture does become much thicker as it cools. It will be too thick to reheat on the stovetop, and we recomend using a microwave. Use 100% power, and stir every one to two minutes. Leftovers can also be made into risotto cakes. Drop 2 tablespoon scoops of leftover warm risotto onto a parchment-lined baking sheet and refrigerate until cold. Store covered up to two days. Cook in a hot non-stick skillet with olive oil until browned on both sides. Serve with creme fraiche or apple butter.

What is the best rice to use for risotto?

Both arborio and carnaroil are traditionally used in Italian risottos. Their short grain, and high starch make them perfect for the creamy texture of risotto. We have used short grain brown rice here because it is healthy, high in fiber and a whole grain. This recipe works with arborio or carnaroli too. You'll want to note that these white rices are much faster cooking than brown rice. So in step 4, cook the arborio or carnaroli covered for 15 minutes. Then remove the lid, add in the pumpkin and seasoning and cook only until the arborio is al dente, creamy and thickened.

The Best Healthy Pumpkin Risotto Recipe

Name: Brown Rice Pumpkin Risotto
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 4 teaspoons extra-virgin olive oil; 4 cloves garlic, minced; 2 shallots, minced; 1 1/2 cups short grain brown rice; 1/2 cup dry white wine; 2 1/2 cups reduced-sodium broth, such as chicken or vegetable; 1/4 teaspoon nutmeg; 1/4 teaspoon salt; Freshly ground pepper, to taste; 1 3/4 cups pureed cooked pumpkin, or 1 15-ounce can canned pumpkin; 2 teaspoons chopped fresh sage leaves, plus whole leaves for garnish; 1/4 teaspoon cinnamon; 1 cup finely shredded Pecorino Romano cheese, divided

Description

This creamy and spicy pumpkin risotto with fall flavors of sage and cinnamon is a vegetarian main course for fall. Make it with homemade pumpkin puree or canned pumpkin.

Ingredients

Units Scale

4 teaspoons extra-virgin olive oil
4 cloves garlic, minced
2 shallots, minced
1 1/2 cups short grain brown rice
1/2 cup dry white wine
2 1/2 cups reduced-sodium broth, such as chicken or vegetable
1/4 teaspoon nutmeg
1/4 teaspoon salt
Freshly ground pepper, to taste
1 3/4 cups pureed cooked pumpkin, or 1 15-ounce can canned pumpkin
2 teaspoons chopped fresh sage leaves, plus whole leaves for garnish
1/4 teaspoon cinnamon
1 cup finely shredded Pecorino Romano cheese, divided

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Instructions

Heat oil in a large saucepan over medium heat. Add garlic and shallot and cook, stirring often until softened and just beginning to brown, 1 to 3 minutes.
Stir in rice and cook, stirring until the rice grains start to get translucent in spots, about 2 minutes.
Stir in wine and cook, stirring often until the wine has mostly evaporated, 2 to 3 minutes.
Stir in broth, nutmeg, salt and pepper, increase heat to high and bring to a boil. Cover, reduce heat to low and simmer undisturbed until most of the liquid has been absorbed, 30 minutes.
Stir in pumpkin, sage and cinnamon and cook, stirring often until the mixture is thickened and the rice is tender, 10 to 15 minutes.
Remove from heat, stir in 3/4 cup Romano cheese, cover and let sit 5 minutes off the heat to thicken further. Serve sprinkled with the remaining 1/4 cup cheese, more freshly ground pepper and sage leaves for garnish.

Notes

To Make With White Arborio Rice

Note that arborio is much faster cooking than brown rice, so in step 4 cook the arborio covered for 15 minutes. Then remove the lid, add in the pumpkin and seasoning and cook only until the arborio is al dente, creamy and thickened.

Prep Time: 30 minutes
Cook Time: 1 hour
Category: Main Course
Method: Stove Top
Cuisine: Italian

Nutrition

Serving Size: 3/4 cup each
Calories: 211
Sugar: 7.7 g
Sodium: 411 mg
Fat: 6.8 g
Saturated Fat: 2.3 g
Carbohydrates: 29 g
Fiber: 5.8 g
Protein: 7.3 g