Cheesy Pumpkin Risotto with Aged Balsamic

Difficulty Level: Easy

Total Time: 1 hour

Serving Size: 4-6 servings

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This cheesy pumpkin risotto combines creamy pumpkin purée with smoky Carnaroli rice, freshly grated Parmigiano Reggiano, and Pecorino Romano for a rich, comforting dish. Finished with a drizzle of aged balsamic, it’s an elegant fall recipe that balances savory cheese with the subtle sweetness of pumpkin.

Ingredients:

• 1 cup smoked Carnaroli rice (or Arborio)

• 2 tbsp. extra virgin olive oil

• 1/2 yellow onion, finely chopped

• 1/4 cup dry white wine

• 4 cups vegetable stock

• 4 tbsp. salted butter

• 1/2 cup Parmigiano Reggiano, finely grated

• 1/2 cup Pecorino Romano, finely grated

• 1 cup pumpkin purée

• Salt to taste

• Aged balsamic

  
  

Directions:

1. In a heavy-bottomed pot over medium-low heat, add the olive oil and sauté the onion until translucent, about 4-5 minutes.

2. Stir in the rice and toast in the pot for 3-5 minutes.

3. Deglaze with the white wine, stirring until it's mostly absorbed.

4. Slowly add the vegetable broth,1-2 cups at a time, stirring continuously until the rice is fully cooked - use your judgment on how much you need. There may be some leftover broth at the end.

5. When the rice has fully cooked, remove from heat and stir in the pumpkin purée, melted butter and cheese. Add salt to taste.

6. Plate and top with a drizzle of aged balsamic.