Pumpkin Risotto Recipe

posted in: Food & Drink, Uncategorized | 0

One of my favorite things about fall is pumpkin-flavored food!  At my house, we’re just starting our annual adventures into pumpkin-flavors.  We began with a dash to Wilson Farm in Lexington where we stocked up on pumpkin-apple-cider everything.  So far we’ve enjoyed roasted pumpkin hummus, pumpkin pie and pumpkin granola.   But tonight it’s pumpkin risotto!  I photographed (and ate) this amazing dish at a restaurant a week ago, and I managed to find a recipe that is pretty darn close in flavor, while not nearly as heavy on the salt and fat.  Black beans make a nutritious, protein-rich addition.

Food photography boston, pumpkin risotto


  • 1 onion. diced
  • 1 tbsp olive oil
  • 1 clove of garlic, minced
  • 1 cups arborio (risotto) rice
  • 1/2 cup white wine
  • 3 cups vegetable broth
  • 1 cup roasted and pureed pumpkin
  • 1/2 tsp dried ginger
  • 1/2 tsp nutmeg
  • 2 tsp dried basil
  • 1 cup black beans, rinsed
  • salt and pepper to taste
  • Parmesan cheese to taste

Sautee the onion in olive oil over medium heat for 3-5 minutes or until soft.  Add the rice and the garlic.  Allow to cook, stirring, for a minute or two until the rice just begins to brown.  Add the wine and stir.  When the mixture is boiling, begin adding the vegetable broth 1/2 cup at a time.  Allow the moisture to mostly cook off before adding the next 1/2 cup.  Stir frequently.  Add remaining ingredients, stirring well, and cook for just a few minutes, until heated through.  Sprinkle on a little parmesan cheese and enjoy!

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