Risotto is my favorite dish to cook.
I love the smell of the onions and garlic cooking in oil. The crackle of the arborio rice, toasting in the pan. The sizzle of the wine hitting the hot rice. The sight of the rice becoming creamy with with the addition of broth and constant stirring.
It’s magic. Or the closest I’ll get to magic, aside from my favorite witchy books (this series in particular).
Pumpkin risotto has been one of my Thanksgiving contributions for years now. I typically prep it the night before, and reheat it on the stove with a cup of warm broth before serving.
It’s delicious. It’s festive.
It’s coziness in a bowl. And it’s well worth the effort.
- 1 onion, diced
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 2 cups arborio rice
- 1 cup white wine (I prefer sauvignon blanc)
- 4 cups vegetable broth
- 1 cup canned pumpkin
- 1 tablespoon nutmeg
- 1 tablespoon fresh sage, chopped
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- Heat broth in a medium saucepan over low heat.
- Heat oil in a heavy-bottomed pot over medium heat. Add the onion, cooking until soft. Add the garlic and rice, stirring for a minute or two until the rice is toasted. Slowly add the wine, stirring constantly.
- Add the broth, 1/2 cup at a time. Stir constantly until the broth is fully absorbed before adding the next portion.
- Once all the broth has been added and the rice is creamy, add the canned pumpkin, nutmeg, sage, and butter (2 tablespoons, optional). Stir well to combine and season with salt and pepper.