Roasted Pumpkin Risotto with Parmesan
Creamy, rich, and full of cozy autumn flavors, this Roasted Pumpkin Risotto with Parmesan is the ultimate comfort food recipe for fall. Made with tender roasted pumpkin, creamy Arborio rice, savory Parmesan cheese, and warm herbs, this elegant yet easy risotto is perfect for weeknight dinners, holiday meals, or special occasions.
Ingredients
- For the Roasted Pumpkin:
- 2 cups pumpkin, peeled and diced
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- For the Risotto:
- 1 cup Arborio rice
- 4 cups vegetable or chicken broth, kept warm
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- ½ cup grated Parmesan cheese
- 2 tablespoons olive oil
- ½ teaspoon nutmeg (optional)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Roasting the Pumpkin: Preheat oven to 400°F (200°C). Toss diced pumpkin with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until tender and lightly caramelized.
- Preparing the Risotto: In a large skillet or saucepan, heat olive oil over medium heat. Add chopped onion and sauté until translucent, 3–4 minutes. Add garlic and cook 1 minute until fragrant. Stir in Arborio rice and cook 1–2 minutes, coating the rice in oil. Add a ladle of warm broth and stir constantly until absorbed. Continue adding broth, one ladle at a time, stirring frequently until rice is creamy and tender (18–20 minutes).
- Combining with Pumpkin: Gently fold roasted pumpkin into the risotto. Stir in butter, Parmesan cheese, nutmeg (if using), and adjust seasoning with salt and pepper. Cook 1–2 more minutes until everything is creamy and well combined.