Creamy Pumpkin Apple Risotto

Risotto’s slow, ladle-by-ladle stirring is a hallmark of northern Italian comfort cooking. This autumn version folds roasted pumpkin puree and sweet diced apple into creamy Arborio rice with sage, thyme, and Parmesan for a cozy dinner bowl.

Serves 4 · 15 min prep · 35 min cook

Estimate for one serving

• 520 cal
• 16g protein
• 68g carbs
• 18g fat
• 3g fiber

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Ingredients

• 1.5 cups Arborio rice
• 1 cup fresh pumpkin puree (roasted and blended)
• 1 medium Honeycrisp or Gala apple, peeled and finely diced
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1/2 cup dry white wine
• 5 cups low-sodium vegetable or chicken broth, warmed
• 3 tbsp unsalted butter
• 1 tbsp olive oil
• 3/4 cup Parmesan cheese, finely grated
• 8 fresh sage leaves, chopped
• 1 tsp fresh thyme leaves
• 1/8 tsp ground nutmeg
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 tbsp toasted pumpkin seeds

Instructions

1. 1Warm the broth in a saucepan over low heat and keep it at a bare simmer so it is ready to ladle.
2. 2In a wide heavy pot or deep sauté pan, melt half the butter with the olive oil over medium heat. Add the onion and cook 4 to 5 minutes until translucent and soft, stirring often.
3. 3Stir in the diced apple and cook 2 minutes until it just begins to soften and smell fragrant. Add the garlic and chopped sage and cook 30 seconds more until aromatic.
4. 4Add the Arborio rice and toast 1 to 2 minutes, stirring constantly, until the edges look translucent and the grains smell nutty.
5. 5Pour in the white wine and stir until it is nearly absorbed and the sharp alcohol scent has cooked off.
6. 6Begin adding warm broth one ladle at a time, stirring frequently and waiting until each addition is mostly absorbed before adding the next. Maintain a gentle simmer, adjusting heat as needed.
7. 7After about 12 minutes of ladling, stir in the pumpkin puree, thyme, nutmeg, salt, and pepper. Continue adding broth and stirring until the rice is creamy and al dente, about 6 to 8 minutes more. The total liquid absorption time is typically 18 to 22 minutes.
8. 8Remove from heat. Stir in the remaining butter and most of the Parmesan until the risotto is glossy and loose enough to slowly settle on a plate. Taste and adjust seasoning.
9. 9Rest covered 2 minutes, then spoon into warm bowls. Top with the remaining Parmesan, toasted pumpkin seeds, and a few extra sage leaves if desired.