Description
This comforting Pumpkin Risotto with Cider Caramelized Onions is a creamy, autumn-inspired dish combining tender arborio rice, fragrant spices, and smooth pumpkin puree. Enhanced with sweet apple cider caramelized onions and finished with nutty parmesan and brown butter sage, this risotto offers a rich, flavorful experience perfect for cozy dinners or special occasions.
Ingredients
Units
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Apple Cider Caramelized Onions
- 4 tablespoons unsalted butter
- 2 sweet onions, thinly sliced
- Kosher salt, to taste
- 1/4 cup apple cider
Pumpkin Risotto
- 4 cups vegetable or chicken stock
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1 1/2 cups arborio rice
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon smoked paprika
- Kosher salt and black pepper, to taste
- 1 pinch red pepper flakes
- 1 1/3 cups dry white wine
- 1/2 cup freshly grated parmesan cheese
- 2/3 cup pumpkin puree
- 2 tablespoons brown butter
- 3 tablespoons chopped fresh sage
Instructions
- Prepare Apple Cider Caramelized Onions: Heat a skillet or saucepan over medium-low heat and add 4 tablespoons of unsalted butter. Once melted, stir in the thinly sliced onions and a pinch of kosher salt. Cook for about 10 minutes until the onions start to soften.
- Caramelize with Cider: Reduce heat to low. Add 1 tablespoon of apple cider and cook, stirring often for 30 minutes. Every 10 minutes, add another tablespoon of apple cider to keep the onions moist while slowly caramelizing them. Continue cooking until onions reach your desired caramelization level.
- Heat Stock: In a separate saucepan, warm 4 cups of vegetable or chicken stock over low heat. Cover and keep hot without boiling.
- Sauté Aromatics and Toast Rice: In a large saucepan or Dutch oven over medium-low heat, heat 1 tablespoon olive oil and 2 tablespoons unsalted butter. Add minced garlic with a pinch of salt and stir for 1 minute until fragrant. Add 1 ½ cups arborio rice, stirring to coat evenly. Add ¼ teaspoon freshly grated nutmeg, ¼ teaspoon smoked paprika, kosher salt, black pepper, and a pinch of red pepper flakes. Stir and cook for about 5 minutes until the rice becomes translucent and slightly toasted.
- Deglaze with Wine: Pour in 1 ⅓ cups of dry white wine and stir continuously as the rice absorbs the liquid.
- Cook Risotto with Stock: Once wine is mostly absorbed, add roughly one-third of the warm stock. Stir continuously until absorbed. Repeat adding stock in thirds, stirring constantly, until all stock is absorbed and rice reaches a creamy, tender texture (around 20 to 25 minutes). Taste test to ensure rice is cooked through; add extra stock warmed if rice feels too dense.
- Incorporate Pumpkin Puree and Cheese: Lower heat and stir in ⅔ cup pumpkin puree thoroughly so it integrates with the rice. Then add ½ cup freshly grated parmesan cheese and 2 tablespoons brown butter, stirring to combine smoothly.
- Add Caramelized Onions: Mix in half of the prepared apple cider caramelized onions. Taste and adjust seasoning with salt and pepper as needed.
- Prepare Sage: To serve, optionally crisp up 3 tablespoons chopped fresh sage by sautéing in butter for a few minutes until crispy, or use fresh sage as garnish.
- Serve: Plate the risotto topped with crispy or fresh sage leaves and the remaining apple cider caramelized onions. Enjoy warm for a rich, flavorful meal.
Notes
- Stirring constantly during the risotto cooking process is key to achieving a creamy texture.
- Adjust seasoning at the end by tasting to suit your preference.
- The cider adds a subtle sweetness that complements the savory risotto, but it can be adjusted or omitted if desired.
- Brown butter can be prepared by slowly melting butter until it turns golden and fragrant; it adds a nutty richness to the dish.
- Using either vegetable or chicken stock works depending on dietary preference.
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 7g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 25mg
