Pumpkin Risotto

Staff Writer
Pumpkin Risotto
Patricia Stagich

Pumpkin risotto is an easy alternative for a vegetarian Thanksgiving. 

Click here to see 9 Vegetarian Thanksgiving Recipes

6
Servings
352
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4-41/2 Cups vegetable broth
  • 1 Tablespoon olive oil
  • 1 medium onion, chopped
  • 2 Cups Arborio rice
  • 1 Cup white wine
  • Salt and pepper
  • 1 Cup canned pumpkin purée
  • 1 Teaspoon minced fresh ginger
  • 1/2 Teaspoon nutmeg
  • 1 Tablespoon chopped fresh basil
  • 2 Tablespoons unsalted butter

Directions

Pour the stock into a 2-quart saucepan and keep it hot over low heat.  Heat the olive oil in a braising pan over medium heat.  Stir in the onion and cook stirring occasionally, until softened, about 4 minutes.  Stir in the rice and continue stirring until the grains are coated with oil and the edges become translucent, 1 to 2 minutes.

Pour in the wine and let it boil, stirring the rice, until evaporated. Season the rice lightly with salt and ladle enough of the hot stock into the pan to barely cover the rice. Bring to a boil, then lower the heat so the stock is at a simmer. Cook, stirring constantly until all the stock has been absorbed. Continue cooking, pouring in the remaining hot stock in small batches and cook until each batch of stock has been absorbed.

Stir constantly until the rice mixture is creamy, 16 to 20 minutes. Add pumpkin, ginger, nutmeg, and basil and simmer until heated through. Remove the pan from the heat and stir in the butter until completely melted.

Pumpkin Risotto Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Pumpkin Risotto Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Nutritional Facts

Total Fat
7g
11%
Sugar
3g
N/A
Saturated Fat
3g
15%
Cholesterol
10mg
3%
Protein
6g
11%
Carbs
62g
21%
Vitamin A
384µg
43%
Vitamin B6
0.2mg
10.3%
Vitamin C
6mg
10%
Vitamin E
1mg
5%
Vitamin K
30µg
37%
Calcium
73mg
7%
Fiber
5g
19%
Folate (food)
19µg
N/A
Folate equivalent (total)
274µg
69%
Folic acid
150µg
N/A
Iron
4mg
23%
Magnesium
48mg
12%
Monounsaturated
3g
N/A
Niacin (B3)
3mg
16%
Phosphorus
101mg
14%
Polyunsaturated
0.6g
N/A
Potassium
273mg
8%
Sodium
2531mg
100%
Thiamin (B1)
0.4mg
27.3%
Trans
0.2g
N/A
Zinc
1mg
7%