I am going to be completely honest with you: I hate making risotto. A couple of times a year, I convince myself that it can’t be that bad, that I can do plenty of other things while standing and stirring a pot for the better part of an hour, that it’s not hard work, it’s just time consuming…. And then I make risotto, and I get tired of standing and stirring and watching a pot. It tastes delicious, but I promise I won’t make risotto again.
Well, if you don’t mind standing in front of your stove and stirring for awhile, and want to listen to music, or take Buzzfeed quizzes that will tell you which Muppets character you are or what state you should really live in, or watch some Netflix… this dish is for you!
This risotto gets its creaminess from pumpkin, not butter or cheese. It is warm and hearty, and perfect for winter.
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 teaspoon dried thyme (or 2 tablespoon fresh, diced)
- 1 teaspoon dried rosemary (or 1 tablespoon fresh, diced)
- 2 teaspoons curry powder
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- 1 cup canned pumpkin
- 1 1/2 cups uncooked arborio rice
- 8oz mushrooms, sliced (I used crimini, but white would also be good!)
- 4 cups vegetable broth (I always buy low-sodium)
- salt and pepper, to taste
- parmesan or crumbled goat cheese, to serve (omit for vegan option)
- In a large pot over medium heat, toss the oil in the onion until well coated. Cook until the onion is softened, about 5 minutes.
- Stir in the spices (thyme, rosemary, curry powder, cinnamon, cumin), followed by the pumpkin, mushrooms, and rice. Cook for 5 minutes, then turn the heat down to low/medium low.
- Add one cup of the vegetable broth. Now the stirring starts! Stir until the rice absorbs the liquid. When it’s absorbed, add another cup of broth. Stir continuously, then add more broth, repeating this process until you’ve used all 4 cups of broth and the risotto has thickened. This will take awhile.
- Add salt and pepper to taste, and serve with parmesan or crumbled goat cheese.