Autumn Fields Risotto is a warm and seasonal dish that brings the tastes of autumn to the table. This creamy risotto has a deep pumpkin flavor that is enhanced by aromatic spices such as nutmeg and sage. Sautéed onions and garlic give depth, while a dash of white wine and Parmesan cheese lend savory flavor to the dish. This risotto, which blends the warmth of autumn with a luscious texture, is ideal for a pleasant evening and makes an excellent centerpiece for any fall meal. Whether served as a hearty main meal or a savory side dish, Autumn Fields Risotto captures the essence of the season.
Autumn Fields Risotto
Rated 5.0 stars by 1 users
Servings
4
Prep Time
10 minutes
Cook Time
30 minutes
Calories
380
Author:
Angie M.
Autumn Fields Risotto is a warm and seasonal dish that brings the tastes of autumn to the table. This creamy risotto has a deep pumpkin flavor that is enhanced by aromatic spices such as nutmeg and sage. Sautéed onions and garlic give depth, while a dash of white wine and Parmesan cheese lend savory flavor to the dish. This risotto, which blends the warmth of autumn with a luscious texture, is ideal for a pleasant evening and makes an excellent centerpiece for any fall meal. Whether served as a hearty main meal or a savory side dish, Autumn Fields Risotto captures the essence of the season.
Ingredients
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1 1/2 cups Arborio rice
2 cups pumpkin puree (canned or homemade)
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1 small onion, finely chopped
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3 cloves garlic, minced
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4 cups vegetable or chicken broth
1/2 cup dry white wine (optional)
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1/2 cup grated Parmesan cheese
2 tablespoons butter
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2 tablespoons olive oil
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1/2 teaspoon nutmeg
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1/2 teaspoon ground sage (optional)
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Salt and pepper to taste
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Fresh parsley or chives for garnish
Directions
Prepare the Broth
In a medium saucepan, warm the broth over low heat. Keep it warm throughout the cooking process.
Sauté the Aromatics
In a large pan or pot, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and garlic, and sauté until the onion becomes translucent, about 5 minutes.
Toast the Rice
Add the Arborio rice to the pan and stir to coat it with the oil and butter. Cook for 2-3 minutes, allowing the rice to become slightly toasted.
Deglaze with Wine
If using, pour in the white wine and stir continuously until the wine is mostly absorbed by the rice.
Cook the Risotto
Begin adding the warm broth to the rice, one ladleful at a time. Stir frequently, allowing the rice to absorb the broth before adding more. Continue this process until the rice is creamy and tender, about 18-20 minutes.
Add Pumpkin and Seasoning
Once the rice is nearly cooked, stir in the pumpkin puree, nutmeg, and ground sage (if using). Continue to cook until the pumpkin is fully incorporated and the risotto is creamy. Season with salt and pepper to taste.
Finish with Butter and Cheese
Remove the risotto from the heat and stir in the remaining tablespoon of butter and the grated Parmesan cheese until melted and creamy.
Serve
Spoon the risotto into bowls, garnish with fresh parsley or chives, and a sprinkle of extra Parmesan if desired.