Pumpkin Risotto


Pumpkins, like other winter squashes, are chock full of beta carotene and other wonderful antioxidants. They are also naturally sweet and filling, so they are the perfect antidote to winter sugar cravings! This wonderful fall recipe uses pumpkin and other hearty, healthful ingredients, like sage and nutmeg.






2 cups Arborio rice
4 cups liquid (chicken/veggie broth and/or water)
1 cup white wine
4 tablespoons extra virgin olive oil
2 onions
4 cloves garlic
1 pumpkin, peeled and chopped
½ tsp ground nutmeg
¼ cup fresh chopped sage
Sea salt & ground black pepper to taste
½ cup Parmigiano-Reggiano, grated
½ cup fresh chopped parsley or rosemary
optional: toasted pumpkin seeds to serve on top

In a large pan, saute onions and garlic in olive oil over medium heat. Add pumpkin pieces, nutmeg and sage and sauté for 5 minutes, adding more oil if necessary. Add rice and stir to coat the grain. Add white wine, stirring continuously until liquid has evaporated. Add broth, 1 cup at a time, constantly stirring until risotto is done - about 30 minutes. Stir in cheese, cover and let sit about 5 minutes. Serve garnished with fresh herbs. -Maya Bradstreet


Maya Bradstreet, founder of St. Louis-based A Recipe for Wellness, is a Holistic Health Counselor, certified by the American Association of Drugless Practitioners. Maya also works with Herb'n Maid Eco-Concierge Service clients to provide in-home private cooking lessons, customized nutrition counseling and menu planning and much more. Contact us to learn more.



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