Brown Butter Pumpkin Risotto

By DK on Oct 31, 2009
Brown butter Pumpkin Risotto Recipe
I don't think I would be too wrong in estimating that at least 95% of the people love risotto! I am a die hard fan. Give me mushroom, give me saffron or any other vegetable, I would first think of how I can make risotto with it. And with pumpkin season on, can it be left far behind? Its surprising that I have received 13 mails in the last 3 months asking me for a Risotto recipe made without using wine which plays an integral part in this dish - questions like 'Can you make risotto without wine?' or 'Do we have to have to change ingredients to make risotto without it'?
Brown butter Pumpkin Risotto Recipe
Well, we are less than occasional alcohol drinkers and I don't carry any alcohol in my house. Hence to buy wine just to make an occasional risotto simply does not seem feasible to me. I have been making risotto without wine for as long as I can remember and it works just fine for me. You don't have to replace any ingredients as such. Instead of adding wine just add more vegetable stock or water to the rice. It does not hurt the recipe at all. Brown butter Pumpkin Risotto Recipe This recipe was an accident. I have this inane habit of multitasking, hence kept butter in a pan to heat it. I went off to do something else and suddenly an aroma hit me. I ran to the kitchen to find that the butter had browned nicely ( not yet burnt - thank god!) and I proceeded to add the rest of the ingredients. The taste was amazing and delicious. The aroma was amazing to say the least. You can use this brown butter in different ways - you can add it in the middle or cook right in it. Either way works. You can even use pumpkin puree towards the end of cooking the risotto to replace some of the stock. You can either use Parmesan cheese or try Romano cheese. They both work very well in this recipe ( well, its cheese - what's not to work)
Basic Information
Prep Time: Under 15 min
Cook Time: 30 min to 1 hour
Serves: 2 people
Ingredients
  • 1 tbsp unsalted butter
  • 1 onion, finely chopped
  • 1 cup arborio rice
  • 2 cups diced pumpkin (cut the pumpkin,peel it and then dice)
  • 1/4 cups homemade pumpkin puree (optional)
  • 5-8 cups of vegetable stock (or water)
  • pinch of nutmeg
  • salt and pepper to taste
  • 3-4 tbsp of grated vegetarian Parmesan (or Romano cheese)
Method
1
Heat the butter in a heavy-based pan. I know many recipes ask for at least 2-3 tbsp butter, but I find it works fine even with 1 tbsp. Otherwise, its get too rich for me. You can add an additional tbsp of butter according to your taste. Keep the heat low and let the butter melt and slowly brown. Unlike me, be close by, you don't want the butter burn. Now add the onions and saute it for few seconds.
Brown butter Pumpkin Risotto Recipe
2
Now add the chopped pumpkins and saute along with salt for 1-2 minutes or until tender/soft.
Brown butter Pumpkin Risotto Recipe
3
Mash it lightly.
Brown butter Pumpkin Risotto Recipe
4
Next add the rice and toast it for 2-3 minutes or until the grains are translucent.
Brown butter Pumpkin Risotto Recipe
5
Alternatively, make sure you keep the vegetable stock/water simmering in another saucepan. You want it to be warm.
Brown butter Pumpkin Risotto Recipe
6
Now ladle in 1/2 cup of this warm stock to the rice and stir well.
Brown butter Pumpkin Risotto Recipe
7
Add the stock little by little, stirring constantly for 15-20 minutes. Add in more stock every time the rice absorbs the liquid. Add the pumpkin puree towards the end.
Brown butter Pumpkin Risotto Recipe
8
You know it is done when the rice is tender and very creamy. You might either need more stock or less from what is given in the requirement. Remove from heat and add cheese, nutmeg and pepper. Fork the rice through - cover and leave it for few minutes before serving.
Brown butter Pumpkin Risotto Recipe
And oh yes, don't forget to add more cheese :) Brown butter Pumpkin Risotto Recipe You can use few sprigs of any of your favorite herb as garnish. Brown butter Pumpkin Risotto Recipe
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8 Responses to “Brown Butter Pumpkin Risotto”
  1. Elena

    Sorry, same question, how many servings for this? Thanks!

    Serves 2 :) -DK

  2. mmehta29

    Nice recipe — one question, do we have to steam or cook the pumpkin in anyway in advance? I’m finding the pumpkin to be awfully hard to mash after a simple saute

    It is actually not necc. I just saute the pumpkin cubes along with the onions and cook for couple of minutes. If bigger chunks of pumpkin are used, then cook for another 5-6 minutes. It should be enough. It might just not have cooked enough. See if this helps — DK

  3. shaikhmohammed

    very good recipe and excellent style of explantion. step by step. but i wud like to know here is that is there any substituteofr arborio rice? normally it is not available in small cities. thanks

    While there is no exact substitute for arborio rice, the closest bearable match would be to use medium- or short-grain rice. Yes, these possess the same kind of creaminess as the regular arborio although they wont have that classic ‘al dente’ texture..but all said and done they are much better than those long grain rice – don’t even go to them for substitute! :) P.S Oh yes! I have heard that Sushi rice works well as a substitute although I haven’t tried it myself

  4. Pumkin risotto looks so delicious. So many delicious recipes here!

  5. This is a very new recipe for me, I like pumpkin in any form, will give it a try . BTW very nice pictures

  6. Very perfect one for the season and it looks so lovely and tempting

  7. I and my hubby fall in love with Pumpkin and squash every Winter. Now we have another new recipe to try with the humble pumpkin.

  8. Dk, am awestuck to see this droolworthy dish with pumpkin..Just love this..

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