Pumpkin Risotto With Cheese & Thyme
Creamy Pumpkin Risotto with Cheese and Thyme is perfectly cooked Arborio rice, embraced by velvety pumpkin, rich melted cheese, and the delightful aroma of thyme.
Servings: 4 servings
Ingredients
- 2 cups Arborio rice
- 1 small sugar pumpkin peeled, seeded, and diced
- 4 cups chicken or vegetable broth kept warm
- 1 cup dry white wine optional
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 cup Parmesan cheese grated
- 1 cup Fontina cheese diced
- 2 tablespoons fresh thyme leaves
- 3 tablespoons butter
- Salt and pepper to taste
Instructions
- Heat a big pot over medium heat and melt 2 tablespoons of butter.
- Add chopped onion and cook until they're soft, about 3-4 minutes.
- Add minced garlic and Arborio rice. Cook for another 2-3 minutes, until the rice looks a bit see-through.
- If using, pour in the white wine and let it cook until mostly absorbed.
- Start adding warm broth, one ladleful at a time, stirring often. Allow the liquid to mostly absorb before adding more. This takes about 10 minutes.
- Toss in the diced pumpkin and continue adding broth and stirring. This takes around 10 more minutes.
- Once the rice is creamy and the pumpkin is tender, stir in grated Parmesan and diced Fontina cheese until melted and gooey.
- Sprinkle in fresh thyme leaves and season with salt and pepper to taste.
- Turn off the heat and stir in the remaining tablespoon of butter.
Notes
- Chop onion, mince garlic, and dice pumpkin ahead of time for a smoother cooking process.
- Keep the broth warm before adding to the rice for a consistent texture.
- Stirring often is key to getting that creamy risotto goodness.