Pumpkin Risotto with Caramelized Onions and Candied Walnuts
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Description
This recipe is a bit labor-intensive, but so worth it for a really special meal or to satisfy that craving for savory fall fare. This creamy pumpkin risotto is a very comforting dish on a cold night! Just add a protein to make it a meal! I recommend tofu, pork, or chicken.
Ingredients
- 1 pie pumpkin
- 4 tablespoons olive oil, divided
- 4 tablespoons unsalted butter, divided
- 1 onion, cut into half-moons
- 1 cup chopped walnuts
- 2 tablespoons white sugar
- 2 (14 ounce) cans vegetable broth
- 2 teaspoons dried sage, divided
- 1 cup Arborio rice
- ½ teaspoon dried rosemary
- ¼ cup dry white wine
- ½ cup grated Parmesan cheese
- ground black pepper to taste
Directions
- 1. Preheat the oven to 350 degrees F (175 degrees C). Slice top off of pumpkin and cut in 1/2. Scoop out and discard seeds and pulp. Place pumpkin cut-side down on a baking tray.
- 2. Bake in the preheated oven until easily pierced with a fork, 30 to 45 minutes. Scoop flesh from rind into a food processor and blend into a puree.
- 3. Meanwhile, heat 1 tablespoon olive oil and 1 tablespoon butter in a pan over medium-low heat. Add onion and cook, stirring frequently, until brown, wilted, and sweet, 15 to 30 minutes.
- 4. At the same time, heat 1 tablespoon olive oil in a small saucepan over medium heat. Add walnuts and cook for 5 minutes. Add sugar and stir constantly until coated, about 2 minutes. Remove from heat and set aside.
- 5. Whisk pumpkin puree and vegetable broth together in a medium saucepan over medium heat. Bring to a simmer, about 5 minutes, then reduce heat to low.
- 6. Warm 1 1/2 tablespoons butter in a small pan and add 1 teaspoon sage, about 1 minute. Set sage butter aside.
- 7. Warm remaining 2 tablespoons olive oil in a large saucepan over medium heat. Add rice; cook and stir until coated with oil and slightly translucent, about 3 minutes. Stir in remaining 1 teaspoon sage and rosemary. Add wine and stir until absorbed, 2 to 3 minutes.
- 8. Add pumpkin-broth mixture to the rice 2 ladlefuls at a time, stirring well after each addition. Wait until liquid is almost completely absorbed before adding more, about 7 minutes between additions, until all broth is added and rice is tender and creamy, about 30 minutes total.
- 9. Stir Parmesan cheese, remaining 1 1/2 tablespoons butter, and pepper into the risotto. Drizzle with sage butter and coated walnuts before serving.
Nutrition Facts
serving: 6 servings
calories: 556.5 kcal
carbohydrates: 59.3 g
protein: 11.5 g
saturated fat: 8.6 g
cholesterol: 26.2 mg
sodium: 376.3 mg
fiber: 4.3 g
sugar: 11.3 g
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