Fall is upon us and what better time is there than now to make an Autumn risotto using fresh pumpkin puree and basmati rice? While I am normally an advocate for all whole grains, after reading up on rice, I believe that basmati is a healthy alternative to have occasionally. The rice cooks up beautifully with the creamy pumpkin goodness for a healthy comfort food that is sure to hit the spot. Pumpkin risotto is perfect accompaniment to almost any entree and also reheats well. Feel free to throw in some shredded veggies such as carrots, zucchini and whatever else sounds good to add even more flavor and color.
The recipe for Autumn Risotto came from Sarah Fioroni’s cookbook, “A Family Farm in Tuscany.” It is a tale of her beautiful, organic family farm near San Gimignano which her family purchased through hard work and dedication after originally being sharecroppers on the land. Looking through Sarah’s beautifully photographed cookbook is like taking a sneak peak into a gorgeous family album filled with recipes, stories and beautiful pictures. Check out their farm:
Three generations of the family work the land growing vegetables, olives for olive oil, grapes for wine and raising chicken and bees among other things. This cookbook is so pretty that I actually set it out on the coffee table to look through at my leisure rather than putting it up in the cabinet. The recipes in the book are organized seasonally and there are quite a variety to choose from, although many do contain white flour and/or white sugar (which my family avoids). Her Autumn risotto was most definitely enjoyable and a perfect use for fresh pumpkin puree (be sure to make your puree the easy way without any difficult cutting involved!).
If you’re in the mood for pumpkin you might want to try The BEST Roasted Pumpkin Seeds, Flourless Pumpkin Cake Bars or my Nutritious Pumpkin Pie Smoothie.
Ingredients
- 1 tablespoon extra virgin olive oil
- 2-3 tablespoons diced onion
- 3/4 cup fresh pumpkin puree (make your own the easy way)
- salt and pepper to taste
- 1/4 teaspoon fresh rosemary, minced
- 1 cup hot water
- 1 cup hot broth (chicken, beef or veggie will work fine)
- 1 cup basmati rice
- 1 tablespoon butter
- grated parmesan for topping (optional)
Instructions
- Mix broth and water and keep warm.
- Heat olive oil in a pan over medium heat and sauté onions until transparent, about 5 minutes.
- Stir in rice, rosemary and pumpkin puree. Stir in about 1/3 of the broth mixture and cook until the water is absorbed.
- Continue to cook, stirring frequently and adding in more of the broth mixture every few minutes, cooking until the liquid is mostly absorbed. Once all of the liquid is added, continue cooking until the rice is finished and stir in butter. Total cooking time from start to finish will be about 20-25 minutes.
- Season with a bit of grated parmesan, if desired.
Check out more recipes from “A Family Farm in Tuscany:”
Note: I received a copy of “A Family Farm in Tuscany” to review but all opinions are my own.
I’ve never made a risotto but this fall inspired one sounds great! It caught my eye in the book but for some reason, risotto intimidates me. I think I spend as much time over the stove cooking other things, but knowing going into it that I”m going to be standing there, stirring stirring stirring, it always takes away my drive to try it. Perhaps I need to taste one and see what I’m missing to increase my drive! Your pictures, however, are almost enough to do the trick-just lovely!
This was actually my very first time making a risotto, because I was also intimidated. So this one if definitely perfect for beginners :) Thanks for stopping in and have a lovely day Veronica!
Comfort food indeed – this is perfectly in season and perfect for this weather!
I love risotto and I’ve never had it with pumpkin before, tho I have wanted to try it. I love how simple you made it. Thanks Katie.
What a great choice. I looked at this one as well. I’m not a pumpkin fan but my hubby is. This makes me want to change my view on pumpkin. It’s so inviting and gorgeous I may just show up on your doorstep with a bowl and spoon.
The more the merrier:)
That looks fantastic. A new side dish for Thanksgiving!
This is the next recipe on my to-make list from the book. I love the combination of flavors. I will probably try this with the canaroli rice I have in the pantry. Thanks for sharing your beautiful photos!!
You’re welcome, Jane. Thanks so much for your sweet comment. I’m looking forward to our reveal tomorrow :)
I’ve only made risotto a few times and have felt like even though it was delicious, I had failed at it no matter how hard I tried to stir it perfectly etc. I think I’m going to have to try it again with this recipe. :)
Nice combination – pumpkin and risotto a nice seasonal offering.
Thank you Katie! I loved your post! This recipe is one of my favorite and we are actually harvesting the saffron right now at the farm!
Thanks so much for the great recipe, Sarah :)
Mmm this risotto sounds so good! I love different kinds of risottos and love the sound of this one with the flavors of fall!
[...] this will actually taste, but if I love both risotto and pumpkin, how bad can it really be, right? Pumpkin Risotto by This Chick [...]