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Pumpkin Risotto in Parmesan Bowls | Classic Fall flavors come together in this ultra creamy pumpkin risotto topped with fresh sage and a sprinkle of Parmesan... served in edible bowls!!
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5 from 4 votes

Pumpkin Risotto

Classic Fall flavors come together in this ultra creamy pumpkin risotto topped with fresh sage and a sprinkle of Parmesan... served in edible bowls!!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Servings: 4 servings
Author: The Chunky Chef

Ingredients

  • 1/2 cup extra-virgin olive oil
  • 1 cup yellow onion finely diced
  • 1 Tbsp garlic minced
  • 2 cups arborio rice you want a starchy short grain rice for this dish
  • 1 cup dry white wine I used Chardonnay
  • 5-6 cups of warm chicken stock vegetable stock may be used
  • 1 - 1 1/2 cups canned pumpkin puree NOT pumpkin pie filling
  • 1/2 cup grated Parmesan
  • 1 tsp fresh sage minced
  • 4 Tbsp butter diced

Instructions

  • To a saucepan, add chicken stock and heat over LOW to MED-LOW heat to keep warm.
  • Add olive oil to another saucepan, and heat over MED heat.
  • Add garlic and onion and cook, stirring very often, until softened and fragrant (3 minutes or so).
  • Add dry rice and saute for 1 minute to coat the rice in the oil.
  • Deglaze the pan by adding the wine and stirring until most of the wine has cooked into the rice.
  • Ladle in about 2-3 cups of the warmed chicken stock (enough to cover the rice), and cook until almost all the liquid is absorbed. Stir very often!
  • Ladle in about 1 cup of the chicken stock, cook and stir until liquid has been absorbed.
  • Repeat with one more cup of the stock.
  • Taste to check for doneness. You're looking for a rice that is tender, but yet still has a slight bite to it (al dente). See notes section for helpful tips!
  • Reduce heat to LOW and stir in pumpkin, parmesan, sage and butter.
  • Serve in bowls, garnished with a sprinkle of parmesan and minced sage if desired.

Notes

** Recipe adapted from Wolfgang Puck's recipe
** For a great way to check if your risotto is done, try THIS smear test from The Kitchn