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Pumpkin Risotto

Pumpkin Risotto

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Buitoni, courtesy of meals.com

This creamy risotto with pumpkin is seasoned with thyme and parmesan for a perfect side dish on a chilly evening.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 243 kcal
  • 12%
  • Fat:
  • 6.6 g
  • 10%
  • Carbs:
  • 36.6g
  • 12%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 350 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. Combine water, wine and bouillon in large measuring cup; set aside.
  2. Heat oil in large, nonstick skillet over medium-high heat. Add onion and garlic; cook, stirring occasionally, for 4 minutes or until onion is tender. Stir in rice; cook, stirring frequently, for 2 minutes. Stir in pumpkin and thyme.
  3. Stir in 1 cup broth mixture. Reduce heat to medium; continue adding broth mixture, 1 cup at a time, allowing each addition to be absorbed before adding more broth. Rice should be tender but firm to the bite and mixture should be creamy. This should take 20 to 25 minutes. Stir in cheese and butter until melted. Season with pepper.
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Reviews

AUNTIEEM75
6
10/6/2008

This was very tasty! I used chicken stock instead of water and bullion (sp?). I also heated the stock and wine per other risotto recipes i've made in the past.

Angie
5
11/2/2009

I turned this into a main course by adding shittake mushrooms, shrimp, asparagus and topped with walnuts. It was easy to make and was enjoyed by all.

SROGAN88
5
9/28/2008

We made the recipe as stated, with the exception of using dried thyme instead of fresh. It was delicious, though we might cut back the chicken bouillon next time. It tasted more like chicken than pumpkin.