Creamy pumpkin risotto with parmesan only needs 6 main ingredients, and is ready in 40 minutes! It makes a great fall dinner or side dish, and can be made vegetarian or vegan with a simple swap.
Warm broth in a small sauce pan, and bring to a low simmer. Move the flame to low. If the broth starts to boil, leave the flame off.
On a neighboring burner, heat the olive oil in a heavy, large sauté pan on medium high heat. Stir the onion until it is translucent, about 5 minutes. Add the rice, and stir until the rice is coated with olive oil.
Set a timer for 20 minutes. Add in the wine, and stir until the wine has completely evaporated.
Add in a ½ cup of simmering broth. Stir constantly to help develop the creamy consistency. Stir the sides and bottom surface of the pan completely to prevent the rice from sticking to the pan. The rice should bubble "at a lively pace."
When there's not much liquid in the pan, add another ½ cup broth, and keep stirring constantly. With the addition of more broth, the rice should be just covered in broth. Do not let the rice completely dry out. Continue in this manner until the timer goes off.
Stir in the pumpkin purée, and optional peas and chicken. Keep tasting the rice for doneness. Cook for about 5 minutes more and stir gently. At this point add in a small amount of liquid at a time until the rice is tender but still firm to the bite. The center of the rice should be cooked but not mushy. Adjust the final addition of broth so that when the rice is cooked, the liquid evaporates to the point of the rice being moist but not runny. When in doubt, remember that you can always add a little more broth, but it is difficult to take out broth. You may or may not need to use all of the heated broth, and if you run out of broth, you can add a little water. Turn the flame off.
Season with a few grinds of pepper. Stir in the cheese, which is salty. Taste for salt and add a few pinches if needed. Serve immediately and enjoy.
Notes
Substitute onion for shallot.
Leave out wine/sherry if needed.
For butternut squash risotto, swap pumpkin purée with butternut squash.
Adapted this recipe from Marcella Hazan's basic risotto in Essentials of Classic Italian Cooking. I also got a few tips from Alice Waters' The Art of Simple Food.
Storage: Leftover risotto can be stored in the refrigerator in an airtight container for up to 3 days.
How to freeze: Do not freeze risotto.
How to reheat: To reheat, add a little water or broth and stir in, then heat in the microwave or stovetop until warm.