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Pumpkin Risotto

Pumpkin Risotto

Nothing warms you up like a hearty risotto in the midst of cold winter nights. This recipe from Chef Britny is a great stand-alone dish but can also be served alongside any protein, like seared salmon, roasted chicken, tender pork belly, or filet mignon. Perhaps the coolest part is you can use the leftovers to make arancini for another day. Roll chilled risotto into balls, coat in flour, egg, then breadcrumbs, then deep fry until golden brown and serve with sage pesto. They make an ideal appetizer for any wintertime occasion.



  • ½ cup extra-virgin olive oil
  • 1 cup yellow onion finely diced
  • 1 tbsp garlic minced
  • 2 cups arborio rice
  • 1 cup dry white wine (Chardonnay is Chef Britny’s personal choice)
  • 5-6 cups of warm chicken or vegetable stock (keep it warm in a sauce pot over low heat)
  • 1 - 1 ½ cups pumpkin puree (canned or homemade)
  • ½ cup grated Parmesan
  • 1 tsp fresh sage minced
  • 4 tbsp butter
  • Salt and pepper to taste
  • ¼ cup pomegranate seeds for garnish


PrIn a deep skillet, heat oil over medium heat. Add garlic and onion and cook, stirring often, until softened and fragrant (3 minutes or so). Add dry rice and saute for 1 minute to coat the rice in the oil. Deglaze the pan by adding the wine and stirring until most of the wine has cooked into the rice. Ladle in about 2-3 cups of the warmed chicken stock (enough to cover the rice), and cook until almost all the liquid is absorbed. Stir often. Ladle in about 1 cup of the chicken stock, cook and stir until liquid has been absorbed. Cook time is around 15 minutes. Repeat with one more cup of the stock. Taste to check for doneness. You’re looking for a rice that is tender, but yet still has a slight bite to it (al dente). Reduce heat to low and stir in pumpkin, parmesan, sage and butter. Season to taste with salt and pepper. Serve in bowls, garnished with a sprinkle of pomegranate seeds.

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