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.
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. 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.
  9. Allow risotto to cool.
  10. Divide among indicated number of gallon freezer bags, label and freeze.

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. Reheat in saucepan over low heat. It may be necessary to add a bit of vegetable stock to help thin out risotto.

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.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
1 serving
Amount Per Serving
Calories
227
Total Fat
15g
Saturated Fat
8g
Cholesterol
34mg
Sodium
1190mg
Potassium
156g
Total Carbohydrates
19g
Fiber
1g
Sugar
5g
Protein
4g
WW+ Points
6
WW SmartPoints
9

9 Comments

Join the discussion
  1. 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.

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

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

  2. 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.

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