Creamy Pumpkin Risotto
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It's never too late to make a great pumpkin risotto, especially when it only takes you 30 minutes!
Finding a risotto recipe that doesn't require a lot of attention isn't easy! After many tests, we have finally found the perfect balance of ingredients for a creamy and flavorful risotto.
This easy pumpkin risotto is made from simple ingredients: vegetable broth, water, parmesan, pumpkin puree, and ground ginger. The ginger in this recipe is what makes all the difference! Pumpkin, which is naturally sweet, goes very well with a variety of spices such as ginger, or even cayenne pepper. The natural sugar in the pumpkin will soften the spiciness of your spices, leaving you with only their pure and delicious flavor!
For a successful risotto, we recommend that you use a cast iron dutch oven. The heat distribution will be more homogeneous and will allow your rice to cook evenly. For this recipe, we used this excellent dutch oven from Le Creuset.
Le Creuset offers a wide variety of quality products. For more information about them, check out our detailed article “A Buyer's Guide To Le Creuset”.
Bon appétit!
Difficulty: 
Prep time: 5 mins / Cook time: 25 mins / Servings: 4 people
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Pumpkin Risotto
3 - Shallots
2 - Garlic cloves
⅛ cup (28ml) - Avocado oil
1 cup (200g) - Short grain rice
2 cups (480ml) - Water
1½ cups (360ml) - Vegetable broth
1 tsp (6g) - Himalayan salt
1 tsp (2.5g) - Ground ginger
15 oz (425g) - Pumpkin puree
⅔ cup (73g) - Parmesan
Topping:
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We advise that you prepare all the above ingredients before starting.
You will typically need: a scale, measuring cups, mixing bowls.
Pumpkin Risotto
1 - Peel and finely slice the shallots using a sharp knife.
Tip: We recommend you use a chef's knife for this task. We love Japanese knives and recommend this quality kit from GLOBAL for home and professional chefs. We also love this reversible cutting board with integrated hand grips from John Boos.
2 - Press a garlic bulb with the palm of your hand to detach the cloves. Then, crush and peel the two cloves. Finely mince the garlic and set it aside.
Tip: We store our ingredients in these mixing bowls and mini glass bowls from Duralex while cooking. We love Duralex for their quality products and low prices!
3 - Place a cast iron dutch oven (or saucepan) over medium heat and pour the avocado oil in.
Tip: Staub and Le Creuset are some of the best brands money can buy. Here, we used this fantastic cast iron dutch oven from Le Creuset and are very happy with it! For more recommended bakeware and cookware, check out our article: "The Best Non-Toxic Pots & Pans: Our Must-Have Cookware List".
4 - Next, add the shallots and allow them to cook for about 3 minutes. Stir from time to time using a silicone spatula to prevent the shallots from sticking to the bottom of the pan.
5 - Add the rice to the pan, and cook it for about 2 minutes while continuously stirring.
6 - Stir in the minced garlic. Then, mix in the water and vegetable broth to submerge the rice. Finally, stir in the Himalayan salt and ground ginger.
7 - Bring it to a boil. Then, reduce to low heat, cover the pan with a lid and allow the risotto to simmer for about 10 minutes.
8 - After 10 minutes, remove the lid and give the risotto a quick mix. Next, stir in the pumpkin puree and cook it for another 5 minutes on low heat.
9 - Finally, turn off the heat and mix in the parmesan cheese. Next, cover the risotto and allow it to rest for about 5 minutes.
10 - Plate the pumpkin risotto and garnish it with fresh basil and curly parsley.
11 - Enjoy!
Watch our video for more details!
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Disclaimer: baking/cooking times vary according to each appliance. Make sure to always control halfway through for success.
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🎬 Everything we used for this recipe:
🍶 Kitchenware: Coming soon!
🍳 Ingredients: Coming soon!
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The information provided in this recipe is not nutritional or medical advice. Please read our disclaimer.