Photo: Courtesy of Erin Phraner.
Dinner can skew super lush on a chilly fall night without any hassle or hard work on your part — promise! Our easiest-ever pumpkin risotto is a cinch to make and it’s loaded with Parmesan cheese, freshly ground black pepper, and (of course) pumpkin. Serve this simple supper with a green salad and white wine, and you’ll have quite the fuss-free feast on your hands. Just make sure you snag canned pure pumpkin from the grocery store NOT pumpkin-pie filling, which is full of sugar and spices.
Pumpkin-Parmesan Risotto
Serves: 4
2 cups low-sodium chicken broth
3 tbsp unsalted butter
2 medium shallots, finely chopped
1 1/2 cups Arborio rice
1/2 cup dry white wine
Kosher salt and freshly ground pepper
2/3 cup canned pure pumpkin
1/2 cup finely grated Parmesan cheese, plus shaved Parmesan for serving (optional)
1/4 cup heavy cream
1 tbsp fresh lemon juice
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Directions
Combine the chicken broth and one cup water in a microwave-safe bowl; microwave on high until steaming, two to three minutes.
Melt two tablespoons of butter in a skillet over medium heat. Add the shallots and cook three minutes or until soft. Add the rice and cook, stirring, one minute. Add the wine and cook, stirring, until mostly evaporated, about two minutes. Stir in one teaspoon salt and 1/4 teaspoon pepper.
Add 1/2 cup hot broth to the rice; cook, stirring, until almost absorbed. Continue adding broth in 1/2 cup increments, allowing it to be absorbed before adding more and stirring occasionally, until the rice is almost tender, about 20 minutes.
Mix the pumpkin, Parmesan cheese, heavy cream, and 1/4 teaspoon salt in a medium bowl. Stir pumpkin mixture into the risotto.
Remove from the heat. Stir in remaining one tablespoon butter, the lemon juice, and 1/2 teaspoon each salt and pepper. Serve topped with more pepper and shaved Parmesan cheese, if desired.
Bonus: Want to use up your leftover pumpkin puree? Try this DIY Pumpkin Face Mask, great for wind-chapped skin!
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