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Pumpkin Risotto in white decorative bowl on brown table with small pumpkin to side

Pumpkin Risotto with Crispy Kale

Author: Hoorah to Health
Pumpkin Risotto with Crispy Kale is the perfect fall food. It is creamy, savory, cheesy, and so delicious!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course, Side Dish
Cuisine American, Italian
Servings 6
Calories 256 kcal

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.
Enjoy!

Nutrition

Serving: 6.Calories: 256kcalCarbohydrates: 34gProtein: 9gFat: 8gSaturated Fat: 4gCholesterol: 14mgSodium: 838mgPotassium: 347mgFiber: 1gSugar: 1gVitamin A: 5989IUVitamin C: 59mgCalcium: 228mgIron: 3mg