Cozy up with a bowl of this warm and creamy pumpkin risotto. While it may seem "fancy," It requires minimal stirring so you can get this fall comfort meal onto the dinner table even on the busiest of weeknights.
Combine stock and water in a medium saucepan and bring to a low simmer.
In a large Dutch oven, heat the butter over medium heat. Once it starts to bubble, add the onion and celery, and cook until softened, about 6-8 minutes. Add the garlic and cook for 30 seconds to 1 minute.
Add the rice and toast, stirring constantly for 2-3 minutes. Add the hot liquid to the pot (reserve 1 cup) and bring to a boil. Reduce heat, simmer, cover, and cook for 15-18 minutes. Stir once or twice during the cooking process. It’s important to maintain a low simmer.
Once the risotto has finished, give everything a good stir, making sure to scrape the bottom of the pan.
Stir in in pumpkin, parmesan, nutmeg, paprika, remaining broth, and cheese. Remove from the heat, cover, and let it sit for 5 minutes. Stir in any of the optional ingredients.
Notes
Dairy-free? Use olive or coconut oil instead of butter.
Add fresh herbs, like parsley, rosemary, and sage for a pop of freshness.
Have leftover Thanksgiving cranberry sauce? swirl some in to the finished risotto! You can also add some dried cranberries.
A splash of balsamic vinegar adds a lovely touch.
To store:
Transfer to an airtight container and keep in the refrigerator for up to 2 days.
To reheat, take it out of the refrigerator 10-15 minutes prior. Add to saucepan with a little stock or water and stir until evenly heated. Avoid using high heat and stir consistently.