Creamy Pumpkin Risotto is a delicious, meatless dish made with Arborio rice, veggie broth, white wine, butter, pumpkin, ginger and basil.
- 4 cups vegetable broth (or more, if needed)
- 1 Tablespoon extra virgin olive oil
- 1 cup diced yellow onion
- 2 cups arborio rice
- 1 cup dry white wine
- 1 cup canned pumpkin puree (NOT pie filling!)
- 1 teaspoon finely minced fresh ginger
- ½ teaspoon nutmeg
- ¼ teaspoon dried basil
- 2 Tablespoons butter
- salt and black pepper, to taste
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Heat vegetable broth on LOW heat in a large saucepan. Continue simmering- you add the hot liquid in small amounts as you cook the risotto.
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In a separate large saucepan, heat olive oil on Medium; add chopped onions. Cook onions, stirring often, for 3-4 minutes, until onions are translucent/soft.
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Stir in uncooked Arborio rice; cook on Medium heat 1-2 minutes until rice is coated with olive oil.
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Add "some" of the vegetable broth (a couple of ladles) and half the wine to the rice/onion mixture. Only add enough liquid to barely cover the rice. Bring liquid to a boil; reduce heat to LOW. Cook, stirring constantly, until liquid is absorbed.
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Add remaining wine and more veggie broth (a couple of ladles). Stir; continue cooking on LOW until liquid is absorbed. Continue cooking risotto, stirring constantly, until all veggie broth has been added in batches, cooking each "batch" until liquid is absorbed and risotto is soft/creamy in texture (15-20 minutes).
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Stir in pumpkin, ginger, nutmeg, and basil. Stir to fully incorporate them into the risotto. Take a taste; season with salt and black pepper (to suit your taste).
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Sprinkle risotto with additional basil (optional). Serve immediately while hot.