Description
Learn how to make creamy and flavorful Pumpkin Risotto with this easy recipe. Perfect for a cozy night in or a special dinner, this dish is a must-try!
Ingredients
- 12 oz (340 g) red kuri/butternut/honeynut squash
- 1 small/medium onion
- 1 clove garlic
- 1 tablespoon (15 ml) olive oil
- 1 tablespoon (15 ml) vegetable oil
- 1 1/2 cups (355 ml) arborio rice
- 3 cups (710 ml) light vegetable or chicken stock
- 3/4 cup (180 ml) freshly grated vegetarian cheese, lightly packed
- 1 pinch nutmeg
- 1 pinch pepper
- 1 teaspoon (5 ml) aged balsamic vinegar, approximately, to serve
Instructions
- Start by removing the peel and seeds from the pumpkin or squash, if this hasn’t been done yet. Chop into small cubes. Dice the onion and garlic after peeling them.
- Heat the oils in a medium-sized pan over medium heat, then add the onion. Sauté for about 5 minutes until the onion becomes tender, ensuring it doesn’t brown (lower the heat or add a bit more oil if needed).
- Incorporate the garlic and pumpkin/squash, cooking for a few more minutes until they soften (approximately another 5 minutes, depending on the type and size of the squash/pumpkin pieces). It is often helpful to cover the pan with a lid to allow the vegetables to sweat. Mash the pumpkin/squash into a rough puree.
- Introduce the rice and cook for a minute or two, then pour in enough stock to cover it. Continue to add more stock (about ½ to 1 cup at a time) as the previous amount is absorbed, stirring occasionally to prevent sticking. Stirring is generally not needed much initially, but more towards the end.
- When the rice is tender, and the stock has been absorbed, mix in the grated cheese, nutmeg, and pepper. Taste and adjust the seasoning if necessary. Serve with a drizzle of aged balsamic vinegar and a few shavings of cheese on top.
Notes
- Enhance the flavor by roasting the squash before adding it to the risotto for a deeper, caramelized taste.
- Stir in a tablespoon of butter at the end along with the cheese for a creamier texture.
- Experiment with vegetarian cheeses like Parmesan or Gruyere for a unique flavor profile; garnish with toasted pumpkin seeds or pine nuts for added crunch.
