Cheesy Pumpkin Risotto

I had pumpkin risotto as a side dish at a local restaurant. It was delicious, so I inquired about its ingredients and preparation and was able to devise my own recipe based on the hints from the restaurant.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 233 Calories

Ingredients

• ¼ teaspoon ground nutmeg
• 2 tablespoons butter
• ¼ teaspoon cayenne pepper
• ¼ cup grated Parmesan cheese
• fresh ground black pepper to taste
• ½ cup canned pumpkin puree
• 1 cup chopped sweet onion
• ½ cup grated Gruyere cheese
• ¾ cup arborio rice
• ½ cup Sauvignon Blanc wine
• 4 cups simmering hot chicken broth, divided

Recipe Instructions

Step 1

Melt butter in a large saucepan over medium-high heat. Saute sweet onion in melted butter until soft and translucent, 5 to 7 minutes; add rice and continue to cook, stirring frequently, until fragrant, about 2 minutes more.

Step 2

Pour Sauvignon Blanc over the rice mixture; cook, stirring frequently, until the rice has absorbed the wine, 5 to 7 minutes.

Step 3

Stir 1 cup chicken broth into the rice mixture; cook, stirring frequently, until the broth is absorbed, 5 to 7 minutes. Continue with remaining broth, 1 cup at a time.

Step 4

Remove saucepan from heat to add pumpkin puree, Gruyere cheese, Parmesan cheese, nutmeg, and cayenne pepper into the rice mixture, stirring until the cheese is melted and the mixture is smooth.