Ingredients
1 cup arborio rice
2 cups pumpkin puree
1 small onion, finely chopped
2 cloves garlic, minced
4 cups vegetable broth
1/2 cup dry white wine
1/2 cup grated Parmesan cheese
1/2 tsp ground nutmeg
1/4 cup heavy cream (optional)
2 tbsp unsalted butter
2 tbsp olive oil
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions
1. Heat the vegetable broth in a pot and keep it warm over low heat.
2. In a large pan, heat olive oil over medium heat. Add finely chopped onion and cook until it becomes translucent.
3. Add minced garlic to the pan and cook for another minute until fragrant.
4. Stir in the Arborio rice and cook for 2-3 minutes, allowing the rice to slightly toast.
5. Pour in the dry white wine and stir continuously until it has been absorbed by the rice.
6. Add about one cup of the warm vegetable broth to the rice, stirring constantly until the liquid is absorbed.
7. Continue to add the broth, one cup at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This should take about 18-20 minutes.
8. When the rice is al dente and creamy, stir in the pumpkin puree.
9. Add ground nutmeg, and season with salt and pepper to taste.
10. If using heavy cream, stir it in at this stage for extra creaminess.
11. Add the grated Parmesan cheese and unsalted butter, stirring until they melt and are fully incorporated.
12. Remove the pan from heat and let the risotto sit for a couple of minutes before serving.
13. Garnish with freshly chopped parsley.