Fall might as well be renamed comfort food season. Pumpkin and apples are everywhere and those wonderful aromas make you smile the second you smell them cooking. They’re usually used for sweet treats like these but that’s not all the flavors of fall are good for. While it’s nice to have things that are sweet, it’s also nice to have something savory first which is where this Pumpkin Risotto comes in.
The creamy texture and beautiful color are so inviting and certainly one of my favorite side dishes once the cool weather kicks in. It pairs perfectly with almost anything from shrimp to chicken or add in some apple chunks while it’s cooking if you don’t want meat. I get eight one cup servings from this recipe so it’s nice to be able to freeze it for another time when cooking dinner from scratch is not in your vocabulary that night. The video shows you how to bring it all together and what the recipe should look like in different stages.
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Notes
For a more fall flavor, use 2 1/2 cups of apple cider and 2 1/2 cups of stock.
Adapted from https://www.foodnetwork.com/recipes/pumpkin-risotto-recipe0-1940361
Ingredients
- 1/4 cup extra-virgin olive oil
- 1 medium onion, finely diced
- 1 tablespoon garlic, minced
- 2 cups arborio rice
- 1 cup apple cider
- 4 cups of chicken bone broth
- 15 oz pumpkin puree
- 1/4 cup grated romano or white cheddar
- 4 tablespoons butter, browned
- 1/2-1 tsp poultry seasoning or ground sage
Instructions
- In a medium saucepan, heat the olive oil over medium-high heat.
- Add the onion and garlic and saute until translucent about 3 minutes.
- Add rice and stir to coat the rice with the oil and onion mixture.
- Add the cider and cook and stirring until it has been absorbed by the rice.
- Pour 2 cups of chicken broth,and continue cooking, stirring often, until all the liquid is absorbed.
- While that is cooking, brown your butter (see tutorial) and add poultry seasoning or sage and set aside.
- Pour in 2 more cups broth and stir and cook until it has been absorbed and is al dente (slightly chewy).
- Stir in the pumpkin puree and turn off the heat.
- Stir in the romano (or preferred cheese) and brown butter.
- Serve immediately.
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25 Comments
That looks wonderful and perfect for Fall. Thanks for sharing!
It’s definitely a new Fall favorite!
I bet this smells FANTASMICAL when cooking!
I want to have a dinner of all pumpkin/fall things this month.
This recipe, your slushie (I cannot seem to comment on here without bringing that up, for some reason), I found an amazing pumpkin bisque recipe.
You should come work in the kitchen with me! We can make a funny YouTube video about it!
COME ONNNNNNNNN.
The house smelled pretty darn good for quite a while after making it. I’ve got one frozen portion of this batch left and it’s getting used this weekend! You should totally make all things pumpkin. The season is sadly too short.
I recently experimented with a different flavor of risotto to my delight. Your version is very appropriate for the season and definitely looks delicious. Thanks for sharing with everyone at Fiesta Friday #244 – to be considered for a feature please link to the party 🙂
I love all different flavors of risotto and this one is definitely one of my faves!
This sounds so rich and warm – Thanks for sharing at the What’s for Dinner party! Have a wonderful week and hope to see you at next week’s party too!
It is and I just used my last frozen batch so time to make some more!
This sounds delicious, and yes like a great comfort food. Thank you for sharing at To Grandma’s House We Go.
This sounds delicious and I am going to have to try it! Thanks for sharing on To Grandma’s House We Go!
I think you’re going to love it!
Pumpkin and risotto … two of my favorite things!
Then you are in luck with this dish for sure!
This sounds very yummy! I made apple crisp today and it was the perfect fall treat!! Thanks for sharing with SYC.
hugs,
Jann
It’s definitely fall comfort food season!! 😀
This sounds like such a yummy dish!! Thanks for sharing at our Party in Your PJs link party!
We sure think so! 😀
ooooooooh, this looks so Good! Thanks for sharing with us. I think I’ll make this with chicken tonight.
Looking forward to more on the Homestead Blog Hop. Thanks!
I think you’ll love it and it pairs perfectly with chicken!
Your Risotto looks so creamy and delicious! Thanks so much for sharing with Full Plate Thursday and have a great week!
Miz Helen
Thanks so much Miz Helen! It’s one of our faves!
Thanks for sharing with us I’m featuring you when the next To Grandmas house we go link party starts!
Thanks for sharing at the What’s for Dinner party – enjoy your weekend.
You too Helen!
Great fall dish…