Pumpkin Risotto with Crispy Kale is the perfect fall food. It's creamy, savory, cheesy, and so delicious!
I just LOVE pumpkin! In fact, I even have a Pinterest Board dedicated to All Things Pumpkin! Be sure to check it out. 🙂 I also have a love for risotto and thought that a pumpkin risotto would be dreamy. I can assure you, IT WAS!!
I decided to top it off with some crispy kale which tasted amazing. If you are not a kale lover, maybe try some roasted pepitas on top, such as the ones I make for my Pumpkin Hummus.
How to make the Crispy Kale topping
If you've never had crispy kale before, then you're in for a treat! I love making batches of crispy kale chips for snacking or as a topping for recipes, such as this. It's so simple!
- Add kale, olive oil, and salt to a large mixing bowl and massage together with your hands. Remove any large stems.
- Spread evenly onto baking sheets.
- Bake at 350 degrees for 10-15 minutes, or until crispy.
While the kale is baking, shred the cheese, and mince the shallot and garlic.
Whisk the thyme, pumpkin pie spice, and black pepper into the vegetable broth. Warm the broth in a medium saucepan.
It’s important to have all of your ingredients ready to go as the risotto is going to require your constant attention.
How to make Pumpkin Risotto
First, in a large saucepan melt the butter over medium-low heat. Add the shallot and cook for 3 minutes, or until tender.
Next, add the rice and toast for 3-4 minutes, stirring frequently.
Add the garlic and white wine, and stir frequently until all of the liquid has absorbed.
Add a cup of the warm broth to the rice, and stir frequently until the liquid has absorbed. Repeat this process by adding 1 cup of broth at a time. This can take anywhere from 15 to 30 minutes, and you will be left with a creamy rice mixture.
Add the cheese and pumpkin, and stir until combined. Top with the crispy kale, serve and enjoy!
Mmm...
Did you make this recipe? Leave a comment below and let me know how you liked it. I love to hear from my readers!
Other Hoorah to Health recipes you may enjoy:
- Mujadara
- Avocado Flower
- Pecorino Romano Risotto
- Superfood Salad with Kale and Blueberries
- Pumpkin Sage Hummus with Roasted Pepitas
Follow me on Social Media!
For even more healthy recipes, be sure to follow me on Pinterest, Facebook, and/or Instagram!
Pumpkin Risotto with Crispy Kale
Ingredients
Crispy Kale
- 10 ounces Kale (10 cups)
- 1 Tablespoon Olive Oil
- ½ teaspoon Salt
Pumpkin Risotto
- 1 cup Arborio Rice
- ¾ cup Parmesan Cheese grated
- ⅔ cup Pumpkin canned
- ½ cup White Wine dry
- 3 cloves Garlic minced
- 4 cups Vegetable Broth
- 1 Shallot minced
- 1 Tablespoon Butter
- 1 teaspoon Thyme
- 1 teaspoon Pumpkin Pie Spice
- ¼ teaspoon Black Pepper
Instructions
Crispy Kale
- Add kale, olive oil, and salt to a large mixing bowl and massage together with your hands. Remove any large stems.
- Spread evenly onto baking sheets. Bake at 350 degrees for 10-15 minutes, or until crispy.
Pumpkin Risotto
- While the kale is baking, grate the cheese and mince the shallot and garlic.
- Whisk the thyme, pumpkin pie spice, and black pepper into the vegetable broth. Warm the broth in a medium saucepan.
- In a large saucepan, melt the butter over medium-low heat.
- Add the shallot and cook for 3 minutes, or until tender.
- Add the rice and toast for 3-4 minutes, stirring frequently.
- Add the garlic and wine, and stir frequently until the liquid has absorbed.
- Add a cup of broth to the rice and stir frequently until the liquid has absorbed. Repeat this process by adding 1 cup of broth at a time. Once all the broth has been added, you will end up with a creamy rice mixture. This process can take anywhere from 15 to 30 minutes.
- Add the cheese and pumpkin, and stir until combined.
- Top with the crispy kale, serve and enjoy!
Notes
- You may use any dry white wine. I used Pinot Grigio.
- If you are not a fan of kale, you could garnish the risotto with roasted pepitas.
- If you do not have pumpkin pie spice, you may substitute 1 teaspoon of cinnamon with a pinch of ginger and nutmeg.
