Pumpkin Risotto with Caramelized Onions and Candied Walnuts

This recipe is a bit labor-intensive, but so worth it for a really special meal or to satisfy that craving for savory fall fare. This creamy pumpkin risotto is a very comforting dish on a cold night! Just add a protein to make it a meal! I recommend tofu, pork, or chicken.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 40 mins
• Calories: 557 Calories

Ingredients

• 1 cup chopped walnuts
• 2 tablespoons white sugar
• ½ cup grated Parmesan cheese
• ground black pepper to taste
• ½ teaspoon dried rosemary
• ¼ cup dry white wine
• 4 tablespoons olive oil, divided
• 1 cup Arborio rice
• 4 tablespoons unsalted butter, divided
• 1 pie pumpkin
• 2 teaspoons dried sage, divided
• 2 (14 ounce) cans vegetable broth
• 1 onion, cut into half-moons

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Slice top off of pumpkin and cut in 1/2. Scoop out and discard seeds and pulp. Place pumpkin cut-side down on a baking tray.

Step 2

Bake in the preheated oven until easily pierced with a fork, 30 to 45 minutes. Scoop flesh from rind into a food processor and blend into a puree.

Step 3

Meanwhile, heat 1 tablespoon olive oil and 1 tablespoon butter in a pan over medium-low heat. Add onion and cook, stirring frequently, until brown, wilted, and sweet, 15 to 30 minutes.

Step 4

At the same time, heat 1 tablespoon olive oil in a small saucepan over medium heat. Add walnuts and cook for 5 minutes. Add sugar and stir constantly until coated, about 2 minutes. Remove from heat and set aside.

Step 5

Whisk pumpkin puree and vegetable broth together in a medium saucepan over medium heat. Bring to a simmer, about 5 minutes, then reduce heat to low.

Step 6

Warm 1 1/2 tablespoons butter in a small pan and add 1 teaspoon sage, about 1 minute. Set sage butter aside.

Step 7

Warm remaining 2 tablespoons olive oil in a large saucepan over medium heat. Add rice; cook and stir until coated with oil and slightly translucent, about 3 minutes. Stir in remaining 1 teaspoon sage and rosemary. Add wine and stir until absorbed, 2 to 3 minutes.

Step 8

Add pumpkin-broth mixture to the rice 2 ladlefuls at a time, stirring well after each addition. Wait until liquid is almost completely absorbed before adding more, about 7 minutes between additions, until all broth is added and rice is tender and creamy, about 30 minutes total.

Step 9

Stir Parmesan cheese, remaining 1 1/2 tablespoons butter, and pepper into the risotto. Drizzle with sage butter and coated walnuts before serving.