So comforting on a cold Winter’s night, Creamy Roasted Pumpkin Risotto will have you diving back into the pan for seconds!
Using arborio rice and cooking it slowing with aromatics, roasted squash and broth makes a marvelous start for this lovely Fall main course or side dish. It’s finished with a handful of freshly grated parmesan cheese, heavy cream, fresh cracked pepper and brought to a silky perfection.
I adore making all kinds of recipes with winter squash, including my all-time favorite, a pumpkin-sage ravioli. I don’t really use a formal recipe, and keep it simple by using fresh wonton skins.
One of my tricks is to fry small sage leaves and place them on top of the filling to show through the ravioli. It’s makes them “holiday appetizer” ready! I usually serve the with a lovely sage-shallot butter sauce with a sprinkling of parmesan for a simple sit-down plated appetizer. My guests always love them!
Don’t think that you have to use a sugar pie pumpkin to make a delicious risotto! There’s so many fabulous varieties from which to choose, you might have a really hard time settling on just one!
Here’s a few varieties that I love to cook and eat all Winter long, and I hope you give some of them a try!
And this is a non-negotiable point! Do not under any circumstances use canned pumpkin for this recipe!
Canned pumpkin has no texture. And if you make the mistake of using a seasoned can of pie filling, you’ll end up with a mucky, pumpkin pie rice. Yummy? No, in fact as a dear friend found out, it was fit only for the garbage bin!
For this particular recipe, I scoop out the flesh so I can leave it chunky for the risotto. I like to have puree and chunks of winter squash in my Creamy Roasted Pumpkin Risotto.
It’s such a simple process, I do several different types of winter squash during a single cooking session. That way I have enough for my holiday pies, cookies and cakes too! It freezes like a dream or can be canned with a traditional water-bath processing to keep it all season long!
I’ve been making some variation of this pumpkin risotto recipe for many years. I finally sat down and wrote out a recipe card so I can share it with you today!
Just like any traditional risotto recipe, you coat the grains of rice in the pan with a fat first. Then spend lots of time stirring the mixture while the rice absorbs all the broth you add, little by little. What results is a hearty and warming pan of flavorful pumpkin laced risotto with a velvety finish!
A traditional risotto is a creamy, cheesy rice cooked by slowly adding broth to the pan. You’ll be stirring the whole time, until its tender. It’s a labor of love. because it takes about 35-40 minutes from start to finish.
The time spent cooking is actively babysitting the rice, adding in broth as needed and stirring as it cooks. But I’m telling you now, it’s worth every second of all that stirring you need to do.
Generally, risotto gets a final addition of heavy cream and/or a generous helping of parmesan cheese. My Creamy Roasted Pumpkin Risotto is no different, and gets the royal treatment of both, just before it’s served.
Feel free to gild the lily by having a bowl of freshly grated parmesan and a pepper grinder on the table. A tiny flourish of freshly ground black pepper is a lovely way to finish this delectable vegetarian entree or side dish.
Even though this recipe, like any risotto, needs constant attention, it’s just not that hard. Don’t let its “gourmet” reputation intimidate you into not trying this fabulous Fall dish.
Why not give a new variety of winter squash a try? How about a beautifully rich kabocha or buttercup this time around? You’ll find that more and more unusual edible varieties are showing up in farmer’s markets every season. I can hardly wait to see what’s in store for me on my next visit!
As I mentioned earlier, I’ve made a ton of variations of Creamy Roasted Pumpkin Risotto over the years. This particular rendition, with the simple addition of pan-roasted brussel sprouts is a favorite when we have fresh ones on hand. It’s certainly worth a try if you want to “beef” up your vegetarian meal a bit more.
Just toss your halved brussel sprouts with extra-virgin olive oil, salt and pepper, and roast in a 400 °F oven for 20 minutes or until browned and tender. They lend a depth of flavor to this dish that is out of this world!
If you’d like to serve your Creamy Roasted Pumpkin Risotto in a fun “bowl”, try using miniature or small winter squash!
Pictured here is my fabulous Roasted Pumpkin and Sage Soup with Pepitas! I’ll be sharing that recipe here at Ingredients For A Fabulous Life sometime this Fall! It’s too good to miss out on, so make sure you come back to visit soon!
As your Creamy Roasted Pumpkin Risotto cooks, the rice will keep absorbing all the liquid in the pan you add. It will also continue to thicken as it cools down.
A fabulous risotto should be made so its like rice in a creamy sauce. If yours is too thick, simply add in more broth or water to thin it out and heat it up again. Either will make your pumpkin risotto perfectly velvety again!
Just as flavorful as it is filled will the colors of Autumn, Mushroom Butternut Barley Risotto makes a lovely Fall vegetarian meal!
CLICK THE LINK TO GET THE RECIPE FOR: Mushroom Butternut Barley Risotto
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