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Easy Pumpkin Risotto [Immersion Blender]

This fall favorite uses fresh pumpkin to give this risotto a simple, clean, and delicious flavor.

  • Total Time1 Hour 36 Minutes
  • Yield
    8 servings
  • DifficultySimple
Pumpkin Risotto

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Submitted by

Vitamix

Ingredients

  • 2 teaspoons extra virgin olive oil
  • 1 cup 150 g yellow onion, peeled, cut into large chunks
  • 3 garlic cloves, peeled, smashed
  • 1 ½ cups 240 g fresh pumpkin, peeled, cut into large chunks
  • 4 cups 960 ml vegetable stock
  • 2 cups 400 g arborio rice
  • 1 teaspoon kosher salt, optional
  • ½ teaspoon ground black pepper
  • ¼ cup 35 g grated parmesan cheese, optional
  • 2 teaspoons extra virgin olive oil
  • 1 cup 150 g yellow onion, peeled, cut into large chunks
  • 3 garlic cloves, peeled, smashed
  • 1 ½ cups 240 g fresh pumpkin, peeled, cut into large chunks
  • 4 cups 960 ml vegetable stock
  • 2 cups 400 g arborio rice
  • 1 teaspoon kosher salt, optional
  • ½ teaspoon ground black pepper
  • ¼ cup 35 g grated parmesan cheese, optional

Directions

    1. Heat a large sauce pot over medium heat. Add the oil. Once hot, add the onion, garlic, and pumpkin. Sauté for 6 to 8 minutes or until the onions are tender and translucent. Add the vegetable stock and simmer for an additional 12 to 15 minutes.
    2. Remove the pot from heat. Submerge the immersion blender below the surface of the liquid, or as close to the ingredients as possible.
    3. Start the blender on its lowest speed, then increase to Variable 2. Move the immersion blender around, including up and down, to blend the ingredients for approximately 1 minute or until desired consistency is achieved.
    4. Add rice, salt (optional), and pepper, cooking over medium-low heat and stirring frequently so rice does not stick together. Cook for approximately 15 minutes or until rice is cooked through. Add cheese if desired and enjoy.
    1. Heat a large sauce pot over medium heat. Add the oil. Once hot, add the onion, garlic, and pumpkin. Sauté for 6 to 8 minutes or until the onions are tender and translucent. Add the vegetable stock and simmer for an additional 12 to 15 minutes.
    2. Remove the pot from heat. Submerge the immersion blender below the surface of the liquid, or as close to the ingredients as possible.
    3. Start the blender on its lowest speed, then increase to Variable 2. Move the immersion blender around, including up and down, to blend the ingredients for approximately 1 minute or until desired consistency is achieved.
    4. Add rice, salt (optional), and pepper, cooking over medium-low heat and stirring frequently so rice does not stick together. Cook for approximately 15 minutes or until rice is cooked through. Add cheese if desired and enjoy.
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Nutrition

1 serving (168 g)
Calories 170
Total Fat 2.5g
Total Carbohydrate 34g
Dietary Fiber 2g
Sugars 2g
Protein 5g
Sodium 450g
Saturated Fat 2.5g

Chef's Note

  • Garnish with additional roasted pumpkin or sun-dried tomatoes, if desired.
  • What gives pumpkin its stunning orange color?  Its called beta-carotene, which the body converts to vitamin A, a powerful antioxidant that supports vision and immunity among other things. 
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