Nut-Free Pumpkin Risotto

Creamy, comforting, and completely nut-free, this Nut-Free Pumpkin Risotto is the perfect autumn-inspired dish for family dinners or cozy nights in. Featuring Arborio rice slowly simmered in rich vegetable broth and blended with velvety pumpkin puree, this recipe delivers a luscious, melt-in-your-mouth texture with every bite. Aromatic touches of garlic, thyme, and finely chopped onion enhance the flavor profile, while a generous stir of Parmesan cheese and butter creates a decadently creamy finish. Ready in just 45 minutes, this warm and hearty risotto is perfect for anyone with nut allergies or simply craving a savory seasonal delight. Serve it hot, topped with fresh parsley for an elegant garnish, and watch it steal the spotlight at your next meal!

Nutriscore Rating: 71/100

Prep Time:10 mins

Cook Time:35 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1.5 cups Arborio rice
• 1 cup Pumpkin puree
• 4 cups Vegetable broth
• 2 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 2 cloves Garlic cloves, minced
• 1 teaspoon Fresh thyme leaves
• 0.75 cup Grated Parmesan cheese
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Unsalted butter
• 2 tablespoons Fresh parsley, for garnish

Directions

Step 1

In a medium saucepan, heat the vegetable broth over low heat. Keep it warm, but not boiling.

Step 2

In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until it is translucent, about 3-4 minutes.

Step 3

Add minced garlic to the skillet and cook for another minute, stirring frequently to prevent burning.

Step 4

Stir in the Arborio rice, ensuring it is well coated with oil, onion, and garlic. Cook for about 2 minutes until the edges of the rice grains are translucent.

Step 5

Pour in one ladle of warm vegetable broth and stir continuously until the liquid is nearly absorbed.

Step 6

Add the pumpkin puree and fresh thyme leaves to the rice, stirring well to combine.

Step 7

Continue adding the warm broth one ladle at a time, stirring frequently, allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.

Step 8

Once the rice is tender but still slightly firm to the bite, and the risotto has a creamy consistency, turn off the heat.

Step 9

Stir in the grated Parmesan cheese, unsalted butter, salt, and black pepper. Mix well until the cheese and butter melt and the risotto is creamy.

Step 10

Taste and adjust seasoning if necessary. Let the risotto sit for about a minute.

Step 11

Serve the risotto hot, garnished with fresh parsley.

Nutrition Facts

Serving size	1718.1 grams (1718.1g)

Amount per serving	% Daily Value*
Calories	1634

Total Fat 86.10g	110%
Saturated Fat 34.30g	172%
Polyunsaturated Fat 7.40g
Cholesterol 127mg	42%
Sodium 4483mg	195%
Total Carbohydrate 174.50g	63%
Dietary Fiber 21.60g	77%
Total Sugars 26.80g
Protein 52.40g	105%

Vitamin D 0IU	0%
Calcium 935mg	72%
Iron 9mg	51%
Potassium 2484mg	53%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.1%

Protein: 12.5%

Carbs: 41.5%