Appetizer/Small Plates Entrées Side Dishes

Pumpkin Risotto

This distinctive recipe fills many roles; serve as-is as an appetizer, entrée, or side dish, or use to make arancini rice balls.
  • 0:40 TIME
  • 10 Portions



Chicken stock2 qts
Olive oil2 Tbsp
Garlic, minced2 Tbsp
Shallots, minced4 Tbsp
Arborio rice1 pt
White wine1/2 cup
Sage, chiffonade1 Tbsp
Parmesan cheese, grated1/4 cup
Libby's 100% Pure Pumpkin1 cup



  1. Heat the chicken stock in a small sauce pan until almost simmering.
  2. In a small rondeau, heat oil and sauté garlic and shallots until garlic is lightly browned.
  3. Add rice and stir until all of the grains are coated with oil.
  4. Add chicken stock, a ladle at a time, allowing rice to absorb the hot liquid each time.
  5. After a ladle or two of chicken stock, add white wine and cook until rice absorbs the wine.
  6. Continue cooking, adding stock, ladle by ladle, until rice is tender and the risotto flows loosely.
  7. Remove risotto from heat and fold in sage, parmesan cheese, and pumpkin. Heat through and serve immediately.