Pumpkin Risotto

This easy pumpkin risotto recipe with apple cider and feta cheese is pure comfort food. It's a perfect side dish for the fall season.

Course Main Course, Side Dish

Cuisine American, Italian

Keyword easy pumpkin risotto, pumpkin risotto

Prep Time 15

Cook Time 45

Servings

Calories 350kcal

In a small sauce pan, heat the chicken broth until simmering and keep warm.
Meanwhile, in a large non-stick, high sided skillet over medium heat, melt the butter.
Add the chopped onion and cook until softened, stirring occasionally, about 5 minutes.
Add the garlic, seasonings and apple cider. Cook, stirring and allowing to boil for 1-2 minutes.
Add the rice and stir until well coated.
Then begin adding the warm chicken broth, about one cup at a time.
After each addition of broth, stir for a bit, then put a lid on the pan. Cook until the broth is mostly absorbed, which will take about 5 minutes each time.
Once all four cups of the broth have been absorbed by the rice and it is tender (which will take a total of 25-30 minutes), stir in the pumpkin and most of the feta cheese.
Stir well and cover the pan and continue to cook for a few more minutes.
Taste, adjust seasonings and garnish with the rest of the feta cheese. Top with a little cracked black pepper if desired.