Ingredients for Amazingly Easy 15 Minute Pumpkin Risotto
- 1 tablespoon olive oil
- 2 tablespoons butter
- ½ medium yellow onion, chopped
- ⅛ teaspoon ground nutmeg
- 2 teaspoons cornstarch
- 2 cups low-sodium chicken broth, divided
- ½ cup dry white wine
- 1 (15 ounce) can pumpkin puree
- 1 ½ cups cooked white rice (not Arborio)
- ¼ cup grated Parmesan cheese
- salt & freshly ground black pepper, to taste
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How to Make Amazingly Easy 15 Minute Pumpkin Risotto
- Melt olive oil and butter in a large saucepan over medium-high heat.
- Add chopped onion and nutmeg. Cook, stirring frequently, until onion is softened, about 5 minutes.
- In a small bowl, whisk together cornstarch and 2 tablespoons of the chicken broth until smooth. Set aside.
- Add the remaining chicken broth, white wine, pumpkin puree, and cooked Arborio rice to the saucepan.
- Gradually whisk in the cornstarch mixture, stirring constantly. Increase heat to high and bring to a boil, stirring constantly, for 3-4 minutes, until the sauce thickens.
- Remove from heat, cover, and let stand for 5 minutes to allow the risotto to fully absorb the flavors.
- Stir in the grated Parmesan cheese.
- Season generously with salt and freshly ground black pepper to taste. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
13g
Fat
19g
Carbs
21g