Pumpkin and Chestnut Risotto with Caramelized Onions
🌟Main ingredient:Pumpkin
✨secondary ingredients: chestnuts and onions
⏱️Cooking time: 60 minutes
🌶️Spice level: Mild
👨👩👦👦Number of diners: 2-4 Dinners
Ingredients
1
small
pumpkin,
peeled,
deseeded,
and
cut
into
small
cubes
1
cup
chestnuts,
roasted
and
peeled
1
onion,
thinly
sliced
2
tablespoons
olive
oil
1
cup
Arborio
rice
4
cups
vegetable
broth
1/2
cup
grated
Parmesan
cheese
1/4
teaspoon
ground
nutmeg
Salt
and
pepper
to
taste
Cooking steps
Heat the olive oil in a large skillet over medium heat.
Add the sliced onions and cook until caramelized, about 10 minutes. Set aside.
In a separate pot, bring the vegetable broth to a simmer and keep warm.
In the same skillet, add the pumpkin cubes and cook for 5 minutes or until slightly softened.
Add the Arborio rice to the skillet and toast for 2 minutes, stirring constantly.
Begin adding the warm vegetable broth, one ladle at a time, stirring continuously until absorbed before adding more.
Continue this process for about 20 minutes or until the rice is cooked al dente.
Stir in the grated Parmesan cheese, chestnuts, nutmeg, salt, and pepper. Cook for an additional 2 minutes to heat through.
Remove from heat and let the risotto rest for a few minutes before serving.
Serve the pumpkin and chestnut risotto topped with caramelized onions.
Optional side dish: Cook 1 cup of your preferred pasta according to package instructions and serve alongside the risotto.
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