🧡 Pumpkin Risotto

🧑‍🍳 Ingredients

• 🍚 1 cup (200g) risotto rice (Arborio or Carnaroli)
• 🎃 300–400g pumpkin, peeled and diced small
• 🧅 1 small onion, finely chopped
• 🫒 1–2 tbsp olive oil
• 🥣 ~750ml hot vegetable stock (keep warm)
• 🧀 40–60g Parmesan, freshly grated
• 🧈 1 small knob of butter (optional, but recommended)
• 🧂 Salt and black pepper, to taste
• 🌿 Optional: garlic, sage, or a pinch of nutmeg

🍳 Instructions

1. Heat olive oil in a large pan over medium heat.
2. Add the chopped onion with a pinch of salt and cook gently for 5–8 minutes until soft and translucent (do not brown).
3. Add garlic or sage if using, and cook for 30 seconds.
4. Stir in the diced pumpkin and cook for 5–7 minutes, stirring occasionally, until it begins to soften.
5. Add the risotto rice and cook for 1–2 minutes, until the edges look slightly translucent.
6. Add one ladle of hot stock. Stir frequently until mostly absorbed.
7. Continue adding stock one ladle at a time, stirring and waiting for absorption before adding more. Repeat for about 18–20 minutes.
8. Taste the rice. It should be tender but slightly firm in the center (al dente). Adjust salt and pepper.
9. Turn off the heat. Stir in Parmesan and butter (if using) until creamy.
10. Let the risotto rest for 1–2 minutes, then serve immediately, optionally topped with extra Parmesan or crispy sage.