1. Recipes

How to Make Pumpkin Risotto with Caramelized Onions and Candied Walnuts - A Step-by-Step Guide

If you're looking for a delicious and comforting fall dish, look no further than this Pumpkin Risotto with Caramelized Onions and Candied Walnuts. This recipe combines the creamy and rich flavors of pumpkin with the sweetness of caramelized onions and the crunch of candied walnuts to create a truly unforgettable meal. Whether you're hosting a dinner party or simply looking to elevate your weeknight dinner, this pumpkin risotto is sure to impress.

Risotto is a classic Italian dish th...

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Ingredients

  • 1 pie pumpkin
  • 4 tablespoons olive oil, divided
  • 4 tablespoons unsalted butter, divided
  • 1 onion, cut into half-moons
  • 1 cup chopped walnuts
  • 2 tablespoons white sugar
  • 2 (14 ounce) cans vegetable broth
  • 2 teaspoons dried sage, divided
  • 1 cup Arborio rice
  • ½ teaspoon dried rosemary
  • ¼ cup dry white wine
  • ½ cup grated Parmesan cheese
  • ground black pepper to taste

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr 10 mins
  • Total Time: 1 hr 40 mins
  • Servings: 6
  • Yield: 6 servings

  • Preheat the oven to 350 degrees F (175 degrees C). Slice top off of pumpkin and cut in 1/2. Scoop out and discard seeds and pulp. Place pumpkin cut-side down on a baking tray.
  • Bake in the preheated oven until easily pierced with a fork, 30 to 45 minutes. Scoop flesh from rind into a food processor and blend into a puree.
  • Meanwhile, heat 1 tablespoon olive oil and 1 tablespoon butter in a pan over medium-low heat. Add onion and cook, stirring frequently, until brown, wilted, and sweet, 15 to 30 minutes.
  • At the same time, heat 1 tablespoon olive oil in a small saucepan over medium heat. Add walnuts and cook for 5 minutes. Add sugar and stir constantly until coated, about 2 minutes. Remove from heat and set aside.
  • Whisk pumpkin puree and vegetable broth together in a medium saucepan over medium heat. Bring to a simmer, about 5 minutes, then reduce heat to low.
  • Warm 1 1/2 tablespoons butter in a small pan and add 1 teaspoon sage, about 1 minute. Set sage butter aside.
  • Warm remaining 2 tablespoons olive oil in a large saucepan over medium heat. Add rice; cook and stir until coated with oil and slightly translucent, about 3 minutes. Stir in remaining 1 teaspoon sage and rosemary. Add wine and stir until absorbed, 2 to 3 minutes.
  • Add pumpkin-broth mixture to the rice 2 ladlefuls at a time, stirring well after each addition. Wait until liquid is almost completely absorbed before adding more, about 7 minutes between additions, until all broth is added and rice is tender and creamy, about 30 minutes total.
  • Stir Parmesan cheese, remaining 1 1/2 tablespoons butter, and pepper into the risotto. Drizzle with sage butter and coated walnuts before serving.

    • Nutrition

    557 cal.

    • Total Fat: 32g
    • Saturated Fat: 9g
    • Cholesterol: 26mg
    • Sodium: 376mg
    • Total Carbohydrate: 59g
    • Dietary Fiber: 4g
    • Total Sugars: 11g
    • Protein: 12g
    • Vitamin C: 24mg
    • Calcium: 170mg
    • Iron: 3mg
    • Potassium: 936mg

    Categories

    Pumpkin recipes
    Risotto recipes
    Caramelized onion recipes