A cozy twist on a classic Italian dish, this pumpkin risotto brings the taste of fall right to your plate. It’s creamy, cheesy, and full of warm, comforting flavors. A little white wine and Parmesan transform simple ingredients into something truly special.
Ingredients:
- 1 cup Arborio rice
- 3 cups chicken broth
- 1 cup pumpkin puree
- ½ cup Parmesan cheese, grated
- 2 tbsp butter
- ¼ cup white wine
- Salt and pepper to taste
Instructions:
- In a saucepan, warm chicken broth over low heat.
- In another pan, melt butter and toast rice for 1–2 minutes.
- Add white wine and cook until mostly absorbed.
- Gradually add warm broth, one ladle at a time, stirring often.
- When rice is tender, stir in pumpkin puree, Parmesan, salt, and pepper.
- Serve creamy and hot.
