Pumpkin Risotto with Turkey and Parmesan
If you’re searching for a cozy, heartwarming dish that embodies the essence of autumn, this Pumpkin Risotto with Turkey and Parmesan is the perfect choice. Creamy Arborio rice melds beautifully with pumpkin puree and savory turkey, creating a rich, comforting meal that’s ideal for busy weeknights or special gatherings. Each spoonful delivers seasonal flavors that satisfy both the palate and the soul. Whether you’re preparing a romantic dinner or treating yourself after a long day, this risotto promises to delight your taste buds.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Cooking
- Cuisine: Italian
Ingredients
Scale
- 1 small onion, finely diced
- 1 qt chicken stock
- 1 cup pumpkin puree
- 1 small bunch fresh thyme sprigs
- Kosher salt and 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 crisp. Remove and set aside.
- Sauté the finely diced onion in the leftover fat until softened (about five minutes). Warm chicken stock in another pot.
- Add thyme, salt, pepper, and Arborio rice to onions; toast for one minute.
- Pour in white grape juice and stir until absorbed. Gradually add warm stock one ladle at a time while stirring frequently until all liquid is absorbed (20-25 minutes).
- Stir in butter, honey, and half of the Parmesan until melted. Serve topped with crispy turkey pieces and remaining Parmesan.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 25mg