Pumpkin Risotto

This pumpkin risotto is absolutely delicious! The pumpkin gives this recipe a wonderful fall flavor. There are so many flavors in this risotto it pairs well with a simple protein or bring it for a holiday as a potluck dish.  It keeps well, so it can be made a couple of days in advance or for making extra and just keeping some in the fridge.

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Pumpkin Risotto
Pumpkin Risotto
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Rating: 0
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Course Side Dishes
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Course Side Dishes
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Pumpkin Risotto
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Add olive oil to a dutch oven over medium heat, add leek. Cook 5 minutes stirring frequently until slightly translucent
  2. Whisk together vegetable stock and pumpkin purée, set aside
  3. Add rice to leeks, add the wine, allspice, nutmeg, thyme and 1 teaspoon of the salt. Mix well and then add 1/2 cup of the broth mix. Stir well
  4. Continue cooking over medium to low heat stirring frequently adding 1/2 cup of the broth at a time about every 5 minutes or so
  5. The risotto should be nice and creamy with the rice slightly al dente. The risotto should take about 25-30 minutes to cook
  6. Add the cheese at the very end and stir well
  7. Taste the risotto and add the other teaspoon (if necessary) of salt to taste at the end.
  8. Serve with crumbled bacon and parsley as a garnish
Recipe Notes

You can use our recipe for pumpkin purée or use store bought, if using store bought use 100% pure pumpkin.

This Pumpkin Risotto is gluten free and dairy free.

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