Gluten-Free Pumpkin Risotto Recipe

As the cool autumn breeze sets in, there’s nothing quite like a warm, comforting bowl of pumpkin risotto to welcome the season. This gluten-free pumpkin risotto recipe is not only creamy and delicious but also packed with nutrients. Whether you’re a seasoned chef or a kitchen novice, this dish is simple to prepare and will impress your family and friends.

Ingredients

• 1 cup Arborio rice
• 2 cups pumpkin puree (fresh or canned)
• 4 cups low-sodium vegetable broth
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup white wine (optional)
• 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh sage leaves for garnish

Instructions

1. In a saucepan, heat the vegetable broth over low heat. Keep it warm throughout the cooking process.
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 4-5 minutes.
3. Add the minced garlic and cook for another minute until fragrant. Stir in the Arborio rice, allowing it to toast slightly for 2 minutes.
4. If using, pour in the white wine and stir until it’s mostly absorbed by the rice.
5. Start adding the warm broth one ladle at a time, stirring frequently. Allow the liquid to absorb before adding more. This process should take about 18-20 minutes.
6. When the rice is creamy and al dente, stir in the pumpkin puree and Parmesan cheese. Mix thoroughly and season with salt and pepper to taste.
7. Serve warm, garnished with fresh sage leaves for an aromatic finish.

Why Choose This Gluten-Free Pumpkin Risotto?

This risotto captures the essence of fall while accommodating those with gluten sensitivities. The combination of pumpkin and creamy Arborio rice creates a dish that is both satisfying and health-conscious. Perfect for a family dinner or a cozy night in, this gluten-free pumpkin risotto will become a staple in your culinary repertoire.

Ingredients:
Arborio rice, pumpkin puree, low-sodium vegetable broth, onion, garlic, white wine, Parmesan cheese, olive oil, salt, pepper, fresh sage leaves

Tags:
Gluten-Free, Pumpkin Risotto, Recipe, Fall Recipe, Autumn Recipe, Gluten-Free Recipe, Vegan Option, Arborio Rice, Pumpkin Puree, Vegetarian, Creamy Risotto