Description
A creamy, comforting Pumpkin Risotto Beans recipe that combines the natural sweetness of pumpkin, the hearty goodness of beans, and the silky texture of risotto. Perfect for a cozy fall meal!
Ingredients
- Pumpkin: Fresh, canned, or chunks
- Arborio rice: For creamy texture
- Beans: Cannellini, chickpeas, or butter beans
- Vegetable broth: Warmed
- Aromatics: Onion, garlic
- Spices & Herbs: Nutmeg, cinnamon, sage, thyme
- Optional: Parmesan or nutritional yeast for a cheesy finish
Instructions
- Sauté Aromatics: Cook onion and garlic in olive oil until fragrant.
- Toast Rice: Add Arborio rice and stir for 1-2 minutes.
- Deglaze: Pour in white wine and let it evaporate.
- Cook Pumpkin & Add Spices: Stir in pumpkin purée, nutmeg, cinnamon, salt, and pepper.
- Add Broth Gradually: Add warm broth one ladle at a time, stirring until absorbed. Repeat until rice is tender.
- Stir in Beans: Mix in beans and cook for another 5 minutes.
- Finish & Serve: Add Parmesan or nutritional yeast, garnish with fresh herbs, and serve hot!
Notes
- Use canned pumpkin for convenience or roast fresh pumpkin for richer flavor.
- Keep the broth warm to maintain even cooking.
- Stir frequently for a creamy texture, but avoid overcooking the rice.
- Customize with your favorite beans or herbs for added flavor!
- Prep Time: 10m
- Cook Time: 30m
- Category: Lunch
- Method: Stovetop Cooking
- Cuisine: Italian-inspired
Keywords: creamy pumpkin risotto, healthy risotto recipe, vegan pumpkin risotto, Italian-inspired risotto, nutritious risotto ideas.