Description
A delightful dish combining rich pumpkin flavors with creamy Arborio rice, perfect for cozy dinners in fall.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups pumpkin puree
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh sage leaves for garnish
Instructions
- Heat the vegetable broth in a saucepan and keep it warm.
- In a separate large pan, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic, sautéing until translucent.
- Stir in the Arborio rice and cook for 1-2 minutes until lightly toasted.
- Pour in the white wine and stir until it is absorbed.
- Gradually add the warm vegetable broth, one ladle at a time, stirring frequently until each addition is absorbed.
- After 15-20 minutes, when the rice is creamy and al dente, stir in the pumpkin puree and Parmesan cheese. Season with salt and pepper.
- Serve hot, garnished with fresh sage leaves.
Notes
For a vegan option, skip the Parmesan cheese or use a plant-based alternative. Stir often to prevent sticking and adjust seasonings to taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 5g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg