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Easy Pumpkin Risotto [Immersion Blender]

This fall favorite uses fresh pumpkin to give this risotto a simple, clean, and delicious flavor.
Pumpkin Risotto

Submitted By:

Dietary Interests: Gluten-Free , High Protein , Vegan , Vegetarian

Allergens: Dairy

Yield:

8 servings (1347 g)

Total Time:

1 Hour 36 Minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

8 servings (1347 g)

Total Time:

1 Hour 36 Minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Ingredients

  • 2 teaspoons extra virgin olive oil
  • 1 cup (150 g) yellow onion, peeled, cut into large chunks
  • 3 garlic cloves, peeled, smashed
  • 1 ½ cups (240 g) fresh pumpkin, peeled, cut into large chunks
  • 4 cups (960 ml) vegetable stock
  • 2 cups (400 g) arborio rice
  • 1 teaspoon kosher salt, optional
  • ½ teaspoon ground black pepper
  • ¼ cup (35 g) grated parmesan cheese, optional

Directions

  1. Heat a large sauce pot over medium heat. Add the oil. Once hot, add the onion, garlic, and pumpkin. Sauté for 6 to 8 minutes or until the onions are tender and translucent. Add the vegetable stock and simmer for an additional 12 to 15 minutes.
  2. Remove the pot from heat. Submerge the immersion blender below the surface of the liquid, or as close to the ingredients as possible.
  3. Start the blender on its lowest speed, then increase to Variable 2. Move the immersion blender around, including up and down, to blend the ingredients for approximately 1 minute or until desired consistency is achieved.
  4. Add rice, salt (optional), and pepper, cooking over medium-low heat and stirring frequently so rice does not stick together. Cook for approximately 15 minutes or until rice is cooked through. Add cheese if desired and enjoy.

Chef's Notes

  • Garnish with additional roasted pumpkin or sun-dried tomatoes, if desired.
  • What gives pumpkin its stunning orange color?  Its called beta-carotene, which the body converts to vitamin A, a powerful antioxidant that supports vision and immunity among other things. 

Ingredients

  • 2 teaspoons extra virgin olive oil
  • 1 cup (150 g) yellow onion, peeled, cut into large chunks
  • 3 garlic cloves, peeled, smashed
  • 1 ½ cups (240 g) fresh pumpkin, peeled, cut into large chunks
  • 4 cups (960 ml) vegetable stock
  • 2 cups (400 g) arborio rice
  • 1 teaspoon kosher salt, optional
  • ½ teaspoon ground black pepper
  • ¼ cup (35 g) grated parmesan cheese, optional

Directions

  1. Heat a large sauce pot over medium heat. Add the oil. Once hot, add the onion, garlic, and pumpkin. Sauté for 6 to 8 minutes or until the onions are tender and translucent. Add the vegetable stock and simmer for an additional 12 to 15 minutes.
  2. Remove the pot from heat. Submerge the immersion blender below the surface of the liquid, or as close to the ingredients as possible.
  3. Start the blender on its lowest speed, then increase to Variable 2. Move the immersion blender around, including up and down, to blend the ingredients for approximately 1 minute or until desired consistency is achieved.
  4. Add rice, salt (optional), and pepper, cooking over medium-low heat and stirring frequently so rice does not stick together. Cook for approximately 15 minutes or until rice is cooked through. Add cheese if desired and enjoy.

Chef's Notes

  • Garnish with additional roasted pumpkin or sun-dried tomatoes, if desired.
  • What gives pumpkin its stunning orange color?  Its called beta-carotene, which the body converts to vitamin A, a powerful antioxidant that supports vision and immunity among other things.