Homemade risotto is easy to whip up: all you need are a few ingredients and a bit of time to stir in that luxurious broth until it all becomes absorbed by the rice. You’ll be surprised by the hearty, savory flavor! Pair with a fall salad to make it a meal.
Arborio rice: Arborio rice is a type of short grain Italian rice used to make risotto and other dishes like rice pudding and arancini. It absorbs the liquid as it cooks, naturally creating a creamy and thickened texture. Avoid substituting another variety of rice like long grain rice or brown rice. Arborio rice is easy to find at your local grocery, so make sure to find the real thing! Pumpkin puree: Use pumpkin puree and not pumpkin pie filling, which has added sugar and spices. Vegetable or chicken broth: Either work here; chicken broth adds even more savory flavor. White wine: It’s optional, but we love using white wine in a risotto to add flavor complexity. Onion and garlic: These vegetables are traditional in a classic risotto recipe. Butter, olive oil, and Parmesan cheese: These infuse rich, savory flavor. Fresh and dried sage: A combination of fresh and dried herbs adds complexity; don’t leave them out!
However if you prefer (or simply don’t want to crack open a bottle), you can skip the wine and it will still taste great. If you do choose to use it, make sure to pour yourself a glass while cooking!
Heat the broth. Arborio rice immediately absorbs broth if it’s hot, but if the broth is cold it changes the temperature of the dish and affects the cooking process. Add a few ladles of warm broth at a time. Stir in broth gradually: be patient! Add a few ladles, then keep stirring to incorporate the broth. As soon as it’s absorbed, add more. Continue in this way for about 12 minutes. Adjust the heat as necessary to keep a steady simmer. If the heat is too high, it can burn or not cook through. If the heat is too low, the rice grains can get waterlogged. It’s ready when it’s tender but slightly al dente. The grains of rice should be slightly al dente (to have a bite of chew in the center) and stay separate from each other as they float in the thickened broth.
The texture becomes thick as it sits, especially when it’s chilled. If desired, you can reheat leftovers on the stovetop and add a little extra broth and Parmesan cheese, and a few pinches salt to taste. While we don’t recommend making risotto in advance, you could try undercooking the rice slightly at first, then reheat and finish it off with the final few scoops of broth before serving.
Side dish for chicken, salmon or shrimp Main dish, with baked asparagus or roasted broccoli and a crisp apple salad Vegetarian main with easy cannellini beans as a protein and a few easy sides Topped with scallops like pan seared scallops At holiday dinners like as a Thanksgiving side dish or Christmas side dish
Try pumpkin bread with maple glaze. Make creamy and delicious pumpkin dip or pumpkin pudding. Go for pumpkin chocolate chip muffins or pumpkin spice pancakes. Opt for pumpkin breakfast recipes like pumpkin baked oatmeal or pumpkin French toast (yum!).
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