Embrace the cooler weather and fall into the season with the nourishing warmth of comfort food. Try cooking with autumn flavors, enriching both the palette and your seasonal awareness. For example, discover a new way to use pumpkin this year with this fantastic Apple Pumpkin Risotto recipe.
Pumpkin is a versatile ingredient happily incorporated into as many recipes as possible, due to being low in calories, cholesterol and saturated fat, while remaining high in fiber, antioxidants, minerals and especially vitamin A. At this point in the season, pumpkin harvest is only beginning; therefore, this recipe utilizes the more convenient canned puree, but challenge yourself to roasting and pureeing your own as fresh pumpkins become readily available. (See this helpful link on how to roast pumpkins.)
In this risotto recipe, the smooth and buttery pumpkin flavor is perfectly complemented by sweet notes of apple. An apple with bright flavor is firmly recommended, such as granny smith, jazz, pink lady or similar varieties. Fortunately, regardless of what apple happens to be in stock at your grocery store or farmers market, supplement the apple flavor with apple cider for resonance in this recipe.
You can easily serve this Apple Pumpkin Risotto as a tasty base for a complex main dish, such as asparagus in brown butter sauce, whiskey marinated tofu steaks or even baked fish, depending on your culinary audience. Should you choose to serve this risotto as a side, consider serving individual portions in miniature pumpkins for a memorably unique presentation.
Share and enjoy this savory-sweet Apple Pumpkin Risotto recipe this fall, and keep in mind that pumpkin isn’t just for pies anymore. For seasonal inspiration, check out this holiday collection, featuring recipes such as pumpkin soup, pumpkin mac and cheese, pumpkin tiramisu and more!
- 1 cup arborio rice
- 1 tart apple (such as granny smith), peeled and diced
- 1 1/4 cups canned pumpkin puree
- 1/2 onion, minced
- 4 tbsp butter, divided
- 4 cups vegetable broth, room temperature
- 1 cup apple cider, rom temperature
- 1 lemon, juiced
- 1/4 cup parmesan cheese, grated
- 1/4 cup walnuts, chopped
- 1 tsp sage
- 1/4 tsp nutmeg
- Salt, to taste
In a large pan, melt two tablespoons of butter. Saute the minced onions until the onion begins to soften and turn translucent. Add the apple to the pan. Drizzle the juice of half a lemon over the contents. Continue to saute until apple is tender. Set aside.
Heat the vegetable broth in a small pot. Bring to a boil, then reduce heat and keep at a simmer.
Melt the remaining butter in the saute pan. Add the rice, stirring with a wooden spoon to evenly coat it with the butter. Stirring frequently, add the vegetable broth half a cup at a time, allowing the rice to fully absorb the liquid before replenishing it.
When all the vegetable broth has been added, stir in the pumpkin puree. Once fully combined with the rice, add the apple, onions, sage and nutmeg.
Following the broth, heat and add the apple cider, half a cup at a time. With the last batch of cider, add the remaining lemon juice and half the parmesan cheese.
Transfer the risotto to a bowl. Stir in the walnuts. Taste, and add salt if necessary. Serve sprinkled with the remaining parmesan cheese.