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Pumpkin Risotto
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| Servings | Prep Time |
| 6servings | 10minutes |
| Cook Time |
| 30 minutes |
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Ingredients
- 1 1/2tbsp olive oil
- 1 leekdiced
- 1 1/2cup riceI recommend Arborio
- 2/3cup white winedry
- 4cup vegetable stockgluten free
- 1cup pumpkin puréesee recipe below or use store bought
- 2tsp saltdivided
- 1/4 tsp allspice
- 1/4tsp nutmeg
- 2-3sprigs thymefresh, remove thyme from stem (if dried use 1 teaspoon)
- 1/2cup parmesan cheesefreshly grated
- 3slices baconcooked and chopped
- parsleyfresh, chopped for garnish
Instructions
- Add olive oil to a dutch oven over medium heat, add leek. Cook 5 minutes stirring frequently until slightly translucent
- Whisk together vegetable stock and pumpkin purée, set aside
- 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
- 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
- The risotto should be nice and creamy with the rice slightly al dente. The risotto should take about 25-30 minutes to cook
- Add the cheese at the very end and stir well
- Taste the risotto and add the other teaspoon (if necessary) of salt to taste at the end.
- 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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