Pumpkin Risotto with Turkey and Parmesan
Indulge in the cozy flavors of Pumpkin Risotto with Turkey and Parmesan, a creamy dish that is perfect for chilly evenings or special gatherings. This comforting risotto features rich pumpkin puree, tender arborio rice, and savory turkey, creating a delightful harmony of taste and texture. The simple preparation makes it an excellent choice for busy weeknights, while its elegant presentation ensures it will impress guests at your next dinner party. With just a handful of wholesome ingredients, you can create a warm and inviting dish that brings the essence of fall to your table.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- 1 small onion, finely diced
- 1 qt chicken stock
- 1 cup pumpkin puree
- Fresh thyme sprigs
- Kosher salt
- 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 Dutch oven over medium heat, cook diced turkey until crispy. Remove and set aside.
- In the same pot, sauté onion until softened. Warm stock in another saucepan; whisk in pumpkin puree.
- Add thyme sprigs, salt, pepper, and arborio rice to the onions; toast for about one minute.
- Pour in white grape juice; stir until absorbed. Gradually add warmed stock, stirring frequently until absorbed (about 20-25 minutes).
- Remove thyme sprigs; stir in butter, honey, and half of parmesan until creamy. Serve topped with crispy turkey bits and remaining parmesan.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg
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