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A creamy, comforting risotto made with sweet pumpkin puree and fragrant sage. This low-sodium version gets its rich flavor from slow-cooked Arborio rice and aromatics, perfect for a cozy autumn meal.
Prepare the broth and aromatics
Toast the rice
Deglaze and add broth
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A creamy, comforting risotto made with sweet pumpkin puree and fragrant sage. This low-sodium version gets its rich flavor from slow-cooked Arborio rice and aromatics, perfect for a cozy autumn meal.
This italian_american recipe takes 40 minutes to prepare and yields 4 servings. At 291.47 calories per serving with 5.92g of protein, it's a moderately challenging recipe perfect for lunch or dinner or main_dish.
Add pumpkin and finish the risotto
Serve immediately
This recipe is nearly vegan. Simply use a vegan butter substitute or an extra splash of olive oil to finish the dish.
Stir in 1 cup of cooked chickpeas or cannellini beans along with the pumpkin puree for a plant-based protein boost.
To make this in a pressure cooker, sauté the onion, garlic, and rice. Add the wine, then stir in the pumpkin and all 4 cups of broth. Cook at high pressure for 6 minutes, then use a quick release.
This recipe is intentionally low in sodium by using unsalted ingredients, which supports healthy blood pressure levels and cardiovascular health.
Pumpkin is packed with beta-carotene, which the body converts into Vitamin A, essential for vision, immune function, and skin health.
Both pumpkin and Arborio rice provide dietary fiber, which aids in digestion, promotes gut health, and helps you feel full and satisfied.
Yes, it can be very healthy, especially this low-sodium version. Pumpkin is an excellent source of Vitamin A and fiber. By omitting salt and using nutritional yeast instead of cheese, this recipe is heart-healthy and lower in saturated fat.
A one-cup serving of this risotto contains approximately 320-360 calories, primarily from the Arborio rice and pumpkin puree.
Arborio rice is ideal for its high starch content, which creates a creamy texture. Carnaroli is another excellent choice. Other types of rice, like long-grain white rice, will not produce the same creamy result.
Risotto is best served immediately after cooking for the optimal texture. If you must make it ahead, you can cook it until it's about two-thirds done, spread it on a baking sheet to cool, and then finish the cooking process with the remaining broth just before serving.
