adapted from NY Times
4 to 5 cups chicken or vegetable stock/broth
1 teaspoon olive oil
1 small onion, finely chopped
1 large clove garlic, minced
1 cup arborio or vialone nano rice
½ cup dry white wine (can omit or use more chicken broth, but it adds great flavor)
⅛ teaspoon nutmeg, optional
1 cup solid-pack canned pumpkin puree (can use homemade)
6 tablespoons coarsely grated Parmigiano Reggiano
⅛ teaspoon salt
Freshly ground black pepper to taste
Pioppini mushrooms, optional, plus some olive oil and butter*
1. Heat the stock to a simmer, and continue simmering it while preparing the recipe.
2. Heat a nonstick soup pot until it is very hot. Reduce heat to medium high, and add oil. Saute onion and garlic until onion begins to soften. Stir in rice to coat well; add wine, and cook until wine has evaporated.
3. Add 1 cup of the stock with the nutmeg to the rice; reduce heat so that mixture simmers. Stir often, cooking until most of the liquid has been absorbed by the rice. Repeat with another cup of stock, and continue stirring, adding stock until the rice is almost tender but still has some bite to it. If you need more liquid, just use hot water. You can add salt if needed later.
4. Stir in the pumpkin, cheese, salt and pepper, and stir until mixture is hot. Taste and add more salt if needed.
1. Heat the stock to a simmer, and continue simmering it while preparing the recipe.
2. Heat a nonstick soup pot until it is very hot. Reduce heat to medium high, and add oil. Saute onion and garlic until onion begins to soften. Stir in rice to coat well; add wine, and cook until wine has evaporated.
3. Add 1 cup of the stock with the nutmeg to the rice; reduce heat so that mixture simmers. Stir often, cooking until most of the liquid has been absorbed by the rice. Repeat with another cup of stock, and continue stirring, adding stock until the rice is almost tender but still has some bite to it. If you need more liquid, just use hot water. You can add salt if needed later.
4. Stir in the pumpkin, cheese, salt and pepper, and stir until mixture is hot. Taste and add more salt if needed.
*If using the mushrooms, prepare them while the risotto is cooking. Cut off the bottom part of the mushrooms (where they are joined together; this is were most of the dirt is.) Don't chop the stems off. Heat the olive oil and butter over medium heat in a nonstick skillet. Add the mushrooms and cook and stir until done to your liking.
**Made this 10/28/25 and sauteed some smoked pancetta first, then set it aside, leaving the grease. I cooked the onion in the grease and then proceeded with the recipe. I upped the dry rice to 1.5 cups, the white wine to 1 cup, and the pumpkin to 1.5 cups and had to increase the broth by a few cups. I stirred in 1 Tablespoon of salted butter at the end. We topped the risotto with the cooked pancetta. It was really good this way and made a bit more.**
**This post and photos are property of http://dishingwithdish.blogspot.com/ **
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