Pumpkin Saffron Risotto with Garam Masala
Pumpkin Saffron Risotto with Garam Masala
Ingredients
For the Saffron Broth
- 4 cups vegetable broth, low sodium
- 1/4 teaspoon saffron threads
For the Risotto
- 2 tablespoons olive oil
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine, such as Pinot Grigio
- 1 cup pumpkin puree, canned or homemade
- 1 1/2 teaspoons garam masala
- 2 tablespoons unsalted butter
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Prepare the saffron broth: In a medium saucepan, combine the vegetable broth and saffron threads. Heat over medium-low heat until simmering gently. Keep warm over low heat throughout the cooking process.
⏱️ 5 min
- 2
Sauté aromatics: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the finely chopped shallot and cook, stirring occasionally, until softened and translucent, about 3 to 4 minutes. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 5 min
- 3
Toast the rice: Add the Arborio rice to the pot with the shallots and garlic. Stir continuously for 1 to 2 minutes, toasting the rice until the edges become translucent but the center remains opaque.
⏱️ 2 min
- 4
Deglaze with wine: Pour in the dry white wine. Stir constantly until the wine is completely absorbed by the rice, about 2 to 3 minutes.
⏱️ 3 min
- 5
Add pumpkin and garam masala: Stir in the pumpkin puree and garam masala until well combined with the rice.
⏱️ 2 min
- 6
Gradually add broth: Begin adding the warm saffron broth, 1 ladleful (about 1/2 cup) at a time, stirring frequently. Allow each addition of broth to be almost completely absorbed by the rice before adding the next. Continue this process for about 20 to 25 minutes, until the rice is creamy and al dente (tender but still firm to the bite). You may not need all of the broth, or you might need a little more.
⏱️ 25 min
- 7
Finish the risotto: Remove the pot from the heat. Stir in the unsalted butter and 1/2 cup of grated Parmesan cheese until melted and fully incorporated, making the risotto extra creamy. Season with kosher salt and freshly ground black pepper to taste.
⏱️ 3 min
- 8
Serve: Ladle the pumpkin saffron risotto into warm bowls. Garnish with additional grated Parmesan cheese and fresh chopped parsley, if desired. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pumpkin Saffron Risotto with Garam Masala
Ingredients
For the Saffron Broth
- 4 cups vegetable broth, low sodium
- 1/4 teaspoon saffron threads
For the Risotto
- 2 tablespoons olive oil
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine, such as Pinot Grigio
- 1 cup pumpkin puree, canned or homemade
- 1 1/2 teaspoons garam masala
- 2 tablespoons unsalted butter
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Prepare the saffron broth: In a medium saucepan, combine the vegetable broth and saffron threads. Heat over medium-low heat until simmering gently. Keep warm over low heat throughout the cooking process.
⏱️ 5 min - 2
Sauté aromatics: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the finely chopped shallot and cook, stirring occasionally, until softened and translucent, about 3 to 4 minutes. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 5 min - 3
Toast the rice: Add the Arborio rice to the pot with the shallots and garlic. Stir continuously for 1 to 2 minutes, toasting the rice until the edges become translucent but the center remains opaque.
⏱️ 2 min - 4
Deglaze with wine: Pour in the dry white wine. Stir constantly until the wine is completely absorbed by the rice, about 2 to 3 minutes.
⏱️ 3 min - 5
Add pumpkin and garam masala: Stir in the pumpkin puree and garam masala until well combined with the rice.
⏱️ 2 min - 6
Gradually add broth: Begin adding the warm saffron broth, 1 ladleful (about 1/2 cup) at a time, stirring frequently. Allow each addition of broth to be almost completely absorbed by the rice before adding the next. Continue this process for about 20 to 25 minutes, until the rice is creamy and al dente (tender but still firm to the bite). You may not need all of the broth, or you might need a little more.
⏱️ 25 min - 7
Finish the risotto: Remove the pot from the heat. Stir in the unsalted butter and 1/2 cup of grated Parmesan cheese until melted and fully incorporated, making the risotto extra creamy. Season with kosher salt and freshly ground black pepper to taste.
⏱️ 3 min - 8
Serve: Ladle the pumpkin saffron risotto into warm bowls. Garnish with additional grated Parmesan cheese and fresh chopped parsley, if desired. Serve immediately.
⏱️ 1 min