Creamy Pumpkin Risotto
Rich and creamy, seasoned with holiday flavors like fresh sage, nutmeg and brandy, this Pumpkin Risotto is the ultimate in Fall comfort foods.
Servings: 8 servings
Calories: 266kcal
Ingredients
- 1 cup arborio rice
- 4 cups chicken stock
- 2 tablespoons butter
- 2 garlic cloves minced
- 1 shallot minced
- 3 pieces bacon cooked and crumbled
- ½ cup brandy
- 1 cup pumpkin puree
- 2 tablespoons chopped fresh sage
- ⅛ teaspoon ground black pepper
- ¼ teaspoon nutmeg
- 1 teaspoon salt
- ½ cup Parmesan cheese
Instructions
- Heat the butter in a dutch oven over medium heat. Add the crumbled bacon, shallot and garlic and saute until soft, about 2-3 minutes.
- Add the rice and saute for 2-3 minutes, or until rice becomes slightly opaque.
- Add the brandy and stir continuously until the the liquid has been absorbed, about 1 minute.
- Add the pumpkin puree, pepper, sage, nutmeg and salt and stir in.
- Start adding the chicken broth, half a cup at a time. Between each half cup, continue stirring until liquid is fully absorbed before adding the next half cup.
- Continue until broth is gone and texture of the risotto is creamy and a touch brothy.
- Remove from heat and stir in the Parmesan cheese. Adjust salt to taste and serve garnished with fresh sage leaves.
Video
Notes
- Make sure to continuously stir the risotto as it cooks - this is what helps provide the creamy texture.
- Substitute white wine for the brandy if you need to - though I highly recommend the brandy for the best flavor.
- Risotto is best served immediately. While it can be stored in the fridge and reheated, it's not nearly as good leftover. I don't recommend making it in advance for parties.
- Substitute any hard cheese such as gruyere, romano, or asiago for the Parmesan cheese.
Nutrition
Serving: 1cup | Calories: 266kcal | Carbohydrates: 28g | Protein: 8g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 644mg | Potassium: 241mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4902IU | Vitamin C: 2mg | Calcium: 87mg | Iron: 2mg