Organic pumpkin purée stirred into perfectly al dente risotto with plenty of parmesan cheese & nutmeg, adding such festive color & the perfect touch of mild pumpkin flavor. This No-Stir Pumpkin Risotto recipe is the perfect festive addition to your Friendsgiving or Thanksgiving Day menu!
- 6 cups Simply Nature Organic Vegetable Broth
- 1 bay leaf
- 4 tablespoons Countryside Creamery Unsalted Butter Quarters, divided
- 1 small yellow onion, diced
- 1 teaspoon kosher salt
- 3 cloves garlic, minced or grated
- 2 cups Arborio rice
- 1 cup dry white wine, such as Sunshine Bay Sauvignon Blanc
- 1/2 cup grated parmesan
- 1 15-ounce can Simply Nature Organic Pumpkin purée (not pumpkin pie filling!)
- 1/4 teaspoon freshly grated nutmeg
- for serving, as desired: fresh sage leaves, extra grated parmesan
PREP: This no-stir risotto recipe comes together pretty quickly, with a couple of moving parts. For that reason, I highly suggest taking a couple minutes to get yourself prepped and organized before you begin cooking. Chop the onion. Mince the garlic. Measure the rice & the wine. Grab all the ingredients you need & set them within arm’s reach from the stove so cooking is a smooth process – it’ll make a world of difference!
- Simmer the broth: Add the vegetable broth & bay leaf to a large pot over high heat. Bring the broth to a simmer, then reduce the heat to low or medium-low to maintain a very light simmer.
- Cook the aromatics: Meanwhile, as the broth comes to a simmer, begin cooking the risotto. Add 2 tablespoons of the butter to a large, heavy-bottomed pot or Dutch oven over medium heat. Once melted, add the onion and salt. Stir to combine. Cook, stirring occasionally, until the onion has softened, about 4-5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
- Toast the arborio rice: Add the arborio rice to the pot with the aromatics, stirring to combine. Cook, stirring occasionally, until the rice is lightly toasted, about 5 minutes. The rice will take on some golden-brown color, but should not burn – if you feel like it’s creeping toward the burnt end of the spectrum, reduce the heat.
- Cook the risotto: Increase the heat under the rice & onion to medium high, then add in the wine to deglaze. Bring the wine to a boil and cook, stirring constantly, until the wine is absorbed, about 3-4 minutes. Reserve 1 cup of the simmering vegetable broth, then carefully transfer the remaining 5 cups of warm broth to the pot with the rice. Bring the mixture to a boil, then reduce the heat to low to achieve a steady simmer. Cover the pot and cook the risotto for 20 minutes.
- Finish the pumpkin risotto: Remove the risotto from the heat. Stir the remaining 2 tablespoons butter, the reserved vegetable broth, pumpkin puree, parmesan cheese, and nutmeg into the risotto. Cover and let the pot stand for 5 minutes.
- Serve the pumpkin risotto immediately, topped with fresh sage leaves &/or extra grated parmesan as desired. Enjoy!
- To make it vegan &/or dairy-free: Use coconut oil in place of the butter. Omit the parmesan cheese – be sure taste and add some extra salt to account for the saltiness that parmesan would add. Jazz it up, as desired, with some extra spices or herbs – think: cinnamon, rosemary, crispy fried sage.
- Make-ahead: To make this recipe ahead of time to serve at an event or potluck:
- Prep the No-Stir Risotto according to Recipe Directions, above. Transfer to an airtight container & store in the refrigerator until the day of your event.
- 3-4 hours before serving, transfer the risotto to a slow cooker. Reheat on low, stirring occassionally.
- Just before serving, stir in a little extra broth as needed to loosen up the texture of the risotto. If the risotto gets too loose, add in some extra parmesan cheese to tighten it back up.
- The no-stir method used in this pumpkin risotto recipe is inspired by & adapted from America Test Kitchen’s Almost Hands-Free method.
Keywords: vegetarian, no-stir, fall recipe