Pumpkin Risotto

Nut Free Fish Free Gluten Free 

This creamy risotto complements well with the crunchy pumpkin seed topping. A great side dish with any fall or winter meal.

1-2 tablespoons of olive oil
1 cup of Arborio rice
2/3 cup of pumpkin puree
½ cup ricotta cheese
½ teaspoon cinnamon
½ teaspoon allspice
1 teaspoon salt
3 cups of chicken or vegetable broth (Check label for allergens)
Fresh black pepper
Roasted and shelled pumpkin seeds (optional)


Over medium heat, coat a sauté pan with a thin layer of the olive oil. Add the rice and stir until the kernels are covered in the olive oil.

While the rice is sautéing, combine the pumpkin puree, ricotta cheese, cinnamon and allspice in a small bowl, and set aside – while continuing to stir the rice to avoid sticking and browning.

Add the teaspoon of salt to the rice, and one cup of broth, while stirring constantly. Once all the liquid is absorbed add another cup of the broth. Repeat until all broth has been combined and absorbed. Stir until rice is creamy.

When the rice is done, immediately combine with the pumpkin/cheese mixture. Stir thoroughly. Season with fresh black pepper. And sprinkle with roasted pumpkin seeds.

Serves 4.

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