Pumpkin Risotto with Caramelized Onions and Candied Walnuts

Pumpkin Risotto with Caramelized Onions and Candied Walnuts

by Suzanne Baker 2 years ago
0 (0)
1 hour
556.5 kcal
59.3 g carbs
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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. 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. 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. 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. 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. 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. 6. Warm 1 1/2 tablespoons butter in a small pan and add 1 teaspoon sage, about 1 minute. Set sage butter aside.
  7. 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. 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. 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