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Pumpkin Risotto

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A heartwarming pumpkin risotto that captures the essence of fall with creamy Arborio rice and seasonal flavors.

Ingredients

Scale
  • 2 cups fresh or canned pumpkin
  • 1 cup Arborio rice
  • 1 lb ground beef or beef chunks
  • 2 large potatoes, diced
  • 2 carrots, diced
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 cup apple cider
  • 2 tbsp olive oil
  • Salt, pepper, thyme (to taste)

Instructions

  1. Prep your ingredients by chopping onions, dicing carrots and potatoes, and cubing fresh pumpkin.
  2. Cook the vegetables in a large pot with olive oil until onions are translucent.
  3. Introduce the beef to the pot, seasoning with salt, pepper, and thyme. Cook until browned.
  4. Add the carrots and potatoes, stirring for a few minutes before incorporating the pumpkin.
  5. Pour in the apple cider and let simmer for 2-3 minutes.
  6. Add the Arborio rice, stirring to combine, and cover with stock.
  7. Simmer until the rice is creamy and al dente, adjusting consistency with more stock if needed.
  8. Serve garnished with fresh herbs and a drizzle of olive oil.

Notes

Feel free to substitute beef with ground turkey, or try variations like adding fresh sage or spicy sausage.

Nutrition

Keywords: pumpkin risotto, fall recipes, cozy dinners

Find it online: https://mapleladle.com/fall-dinner-recipes-busy-weeknights/