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Pumpkin Risotto with Cider Caramelized Onions Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 102 reviews
  • Author: Paula
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Description

This Pumpkin Risotto with Cider Caramelized Onions is a luxurious and comforting dish perfect for fall. Rich, creamy arborio rice is cooked slowly with warm spices, white wine, and stock, then blended with pumpkin puree and Parmesan cheese. Apple cider caramelized onions add a sweet tangy depth, complemented by crispy fresh sage and brown butter for a truly indulgent meal that serves four.

Ingredients

Scale

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 ½ cups arborio rice
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon smoked paprika
  • Kosher salt and black pepper, to taste
  • 1 pinch red pepper flakes
  • 1 ⅓ cups dry white wine
  • ½ cup freshly grated Parmesan cheese
  • ⅔ cup pumpkin puree
  • 2 tablespoons brown butter
  • 3 tablespoons chopped fresh sage

Instructions

  1. Make Apple Cider Caramelized Onions: Heat a skillet or saucepan over medium-low heat and add the butter. Once melted, stir in the sliced onions and a pinch of kosher salt. Cook for 10 minutes until onions start to soften. Reduce heat to low and add 1 tablespoon of apple cider. Continue cooking slowly, stirring often, adding 1 tablespoon of cider every 10 minutes for a total of 30 minutes. This allows the onions to gently caramelize with the cider. Continue cooking until the onions reach your desired caramelization.
  2. Heat the Stock: Place the vegetable or chicken stock in a saucepan over low heat and keep it hot but not boiling by covering it. Adjust heat as necessary to maintain warmth.
  3. Cook the Risotto Base: In a large saucepan or Dutch oven over medium-low heat, heat olive oil and butter (excluding brown butter). Add minced garlic and a pinch of salt, stirring to coat and cooking for 1 minute until fragrant. Add the arborio rice and stir to coat with the buttery garlic mixture.
  4. Add Spices and Toast Rice: Stir in freshly grated nutmeg, smoked paprika, a generous pinch of kosher salt and black pepper, and a small pinch of red pepper flakes. Cook the rice for about 5 minutes, stirring often until it turns translucent and starts to toast slightly.
  5. Add White Wine: Pour in the dry white wine and continuously stir as the rice absorbs the liquid. Wait until most of the wine has been absorbed before moving to the next step.
  6. Add Warm Stock Gradually: Add about a third of the warm stock to the rice. Stir continuously as the rice absorbs the stock. Repeat this process two more times with the remaining stock, stirring constantly until all stock is absorbed and the rice is tender but still slightly firm to the bite. This will take about 20 to 25 minutes. If needed, add more warm stock to adjust the texture, ensuring the liquid just covers the rice’s surface.
  7. Incorporate Pumpkin and Finish: Reduce heat to low and stir in the pumpkin puree thoroughly so it is well incorporated. Mix in the freshly grated Parmesan cheese and brown butter until fully combined.
  8. Add Caramelized Onions and Season: Stir in half of the apple cider caramelized onions. Taste the risotto carefully and adjust seasoning with additional salt and pepper if necessary.
  9. Crisp Sage (Optional): If desired, crisp the fresh sage by sautéing it in a skillet with a little butter for a few minutes until fragrant and crispy. Alternatively, toss it in fresh for garnish.
  10. Serve: Spoon the risotto into bowls, topping with remaining cider caramelized onions and crispy sage. Enjoy warm as a comforting, elegant meal.

Notes

  • Constant stirring while adding stock to risotto is key for creamy texture.
  • Use warm stock to maintain cooking temperature and ensure even rice cooking.
  • Adjust seasoning after adding pumpkin and onions for balanced flavors.
  • Brown butter enhances the richness and adds a nutty depth to the risotto.
  • To make this vegetarian, use vegetable stock and ensure Parmesan is vegetarian-friendly.
  • Leftovers can be gently reheated with a splash of stock or water to restore creaminess.

Nutrition

  • Serving Size: 1 serving
  • Calories: 480 kcal
  • Sugar: 9 g
  • Sodium: 520 mg
  • Fat: 18 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 65 g
  • Fiber: 5 g
  • Protein: 12 g
  • Cholesterol: 40 mg

Find it online: https://piesbypaula.com/pumpkin-risotto-with-cider-caramelized-onions-recipe/