Recipes / Dinner

Savory Pumpkin Risotto

Plan This Recipe Print

Savory Pumpkin Risotto

Heather
The Cook
4 Servings
13 Ingredients
9 Comments

Whether entertaining or just feeding the family on a cool night, this hearty risotto will become an instant classic and will be asked for again and again.

Read More
4 Servings
13 Ingredients
9 Comments

Ingredients

  • 2 tablespoons Butter
  • 1 cup dice Onion
  • 2 teaspoons mince Garlic, Cloves
  • 1 cup Arborio Rice
  • ½ cups Pumpkin, Canned
  • 3 cups Vegetable Broth/Stock
  • ⅛ teaspoons Thyme, Dried
  • ⅛ teaspoons Poultry Seasoning
  • 1 whole Bay Leaf
  • ⅛ teaspoons Salt
  • ⅛ teaspoons Black Pepper
  • ¼ cups Parmesan Cheese, Shredded
  • 3 tablespoons Heavy Whipping Cream

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Heat skillet over medium heat.
  2. 7750134 Upgrade to a paid membership 10377 to unlock all instructions 10781
  3. 5040241 Upgrade to a paid membership 86001 to unlock all instructions 32412
  4. 9870777 Upgrade to a paid membership 8205 to unlock all instructions 23245
  5. 1660177 Upgrade to a paid membership 11875 to unlock all instructions 77966
  6. 1285253 Upgrade to a paid membership 71601 to unlock all instructions 78522
  7. 3228804 Upgrade to a paid membership 76576 to unlock all instructions 1703
  8. 9415619 Upgrade to a paid membership 6008 to unlock all instructions 46892
  9. 1949144 Upgrade to a paid membership 68751 to unlock all instructions 65605
  10. 3531074 Upgrade to a paid membership 87828 to unlock all instructions 10903

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

Stovetop

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. 4120127 Upgrade to a paid membership 70516 to unlock all instructions 23556

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Heat skillet over medium heat.
  2. Melt butter and saute onions until translucent.
  3. Stir in garlic and cook for about 30 seconds. Pour in arborio rice and stir to coat all grains of rice in the butter.
  4. Add pumpkin puree and 1/3 of vegetable stock as well as thyme, poultry seasoning, bay leaf, salt, and pepper.
  5. Stir until liquid has been absorbed.
  6. Add 1/3 more vegetable stock, cook until liquid is absorbed.
  7. Add last 1/3 vegetable stock, cooking until no stock is left and risotto is thick.
  8. Remove from heat, stir in cheese and cream.

Categories

vegetarian, traditional, nut-free, winter, fall, egg-free, gluten-free, kosher, diet, low-carb, wwsmartpoints, fish-free, shellfish-free

Categories

vegetarian, traditional, nut-free, winter, fall, egg-free, gluten-free, kosher, diet, low-carb, wwsmartpoints, fish-free, shellfish-free

9 Comments

Join the discussion

  2. I made this the other day and it was really good. It takes a while just to cook through the stock but its worth the extra time. Very good.

    Reply

    2. There are some out there, if you check the packaging for ‘vegetarian rennet’ you might find some in your area.

      Reply

    1. Hi Heather, the recipe calls for canned pumpkin which should be pureed, so absolutely, add pureed pumpkin if you make your own!

      Reply

  6. This was delicious. I did want to say that I put in vegan Parmesan cheese and instead of the heavy whipping cream, I used some homemade vegan sour cream and it was still so good.

    Reply