Pumpkin Risotto

The Pumpkin in this risotto makes it over the top delicious and relatively quick and easy to make for lent.

I love pumpkin anytime of year. I had a few extra cans of pumpkin puree left over from Thanksgiving.  There is really no quick way to make risotto. Honestly, if you try to take any shortcuts the creaminess will just fall short. If you are going to spend all that money on ingredients you might as well do it right.


This makes a perfect Lenten recipe that the whole family will enjoy. You will spend about 20-30 minutes of stirring and watching the pot to get this luscious creamy rice. The creaminess of this rice will just melt in your mouth.

Pumpkin Risotto

Ingredients:

5 cups vegetable stock
1 tablespoon olive oil
1 medium onion chopped
1 garlic clove minced
1 cup arborio rice
1/2 cup dry white wine
1/8 teaspoon nutmeg
1 15 ounce can pumpkin puree
5 tablespoon Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon black pepper

Directions:

In a medium stock pot add the stock and allow to simmer. Put it on the back burner on low. In a non stick pan add oil and onions. Allow onions to sweat and cook until they turn translucent. Add the garlic and cook another minute or two. Add the rice and coat well. Add the wine and cook on medium until wine has evaporated. Slowly add the stock a ladle at a time allowing the rice to absorb most of the liquid before adding more.Continue adding stock until rice is tender. Add nutmeg, pumpkin, cheese, salt and pepper. Stir until mixture is hot.

Peace be with you,

Veronica