Pumpkin Risotto with Turkey and Parmesan
If you’re in search of a warm, cozy meal that embodies the essence of fall, look no further than this creamy Pumpkin Risotto with Turkey and Parmesan. This rich and flavorful dish is perfect for chilly evenings or family gatherings, showcasing the delightful combination of pumpkin’s natural sweetness and the savory notes from turkey. It’s not only easy to prepare but also allows for customization to suit your taste preferences. Whether you’re cooking for loved ones or treating yourself, this risotto is sure to impress and satisfy.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 4
- Category: Main
- Method: Cooking
- Cuisine: Italian
Ingredients
Scale
- 1 small onion, finely diced
- 1 qt chicken stock
- 1 cup pumpkin puree
- Fresh thyme sprigs
- Kosher salt and freshly cracked black pepper
- 1 cup arborio rice
- ½ cup white grape juice
- 2 tbsp butter
- 1 tbsp honey
- ¾ cup freshly grated parmesan cheese
Instructions
- In a large Dutch oven over medium heat, cook diced turkey until golden brown. Remove and set aside.
- Sauté finely diced onion in the rendered fat until softened, about 5 minutes.
- Add thyme sprigs, salt, pepper, and arborio rice; toast for about a minute.
- Pour in white grape juice, stirring until absorbed. Gradually add warm stock one ladle at a time, stirring continuously until each addition is absorbed (20-25 minutes).
- Remove thyme sprigs; stir in butter, honey, and half of the parmesan until creamy. Serve topped with remaining parmesan.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 6g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg