Low Sodium Pumpkin Risotto
Creamy, comforting, and packed with seasonal flavor, this Low Sodium Pumpkin Risotto is a fall-inspired twist on a beloved classic. Perfect for those watching their sodium intake, this recipe combines velvety pumpkin puree with rich Parmesan cheese and aromatic fresh sage to create a dish that's both indulgent and health-conscious. Arborio rice is simmered to creamy perfection in a low sodium vegetable broth, with a splash of white wine for added depth. Warm notes of garlic, shallots, black pepper, and a hint of nutmeg elevate the flavor profile, making this risotto an elegant yet simple option for weeknight dinners or holiday gatherings. Ready in just 45 minutes and serving four, this low sodium recipe is ideal for anyone looking to enjoy a hearty, wholesome dish without sacrificing taste.
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Ingredients
- 3 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 1 small, diced Shallot
- 2 cloves, minced Garlic
- 1 cup Arborio rice
- 0.5 cup White wine
- 4 cups Low sodium vegetable broth
- 1 cup Pumpkin puree
- 1 tablespoon, chopped Fresh sage
- 0.5 cup, grated Parmesan cheese
- to taste Black pepper
- a pinch Nutmeg
Directions
Step 1
In a medium saucepan, warm the low sodium vegetable broth over low heat. Keep it warm but not boiling throughout the cooking process.
Step 2
In a large skillet or saucepan, heat the olive oil and unsalted butter over medium heat. Add the diced shallot and sauté for about 2-3 minutes until softened.
Step 3
Add the minced garlic to the skillet and cook for an additional minute, being careful not to let it burn.
Step 4
Stir in the Arborio rice, ensuring each grain is coated with the oil and butter. Cook the rice for 1-2 minutes until it appears slightly translucent around the edges.
Step 5
Pour in the white wine, stirring constantly, and allow it to evaporate completely.
Step 6
Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until most of the broth is absorbed before adding the next ladle.
Step 7
After about 15 minutes of adding the broth, stir in the pumpkin puree and continue cooking the risotto by adding more broth and stirring.
Step 8
Once the rice is tender and creamy (after about 20-25 minutes), stir in the fresh sage, grated Parmesan cheese, black pepper to taste, and a pinch of nutmeg.
Step 9
Remove the risotto from heat and serve immediately, garnished with extra Parmesan cheese and sage if desired.
Nutrition Facts
| Serving size | (1676.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1270.8 |
| Total Fat 75.9g | 0% |
| Saturated Fat 24.7g | 0% |
| Polyunsaturated Fat 5.9g | |
| Cholesterol 80.4mg | 0% |
| Sodium 928.9mg | 0% |
| Total Carbohydrate 101.3g | 0% |
| Dietary Fiber 9.2g | 0% |
| Total Sugars 16.5g | |
| Protein 28.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 614.1mg | 0% |
| Iron 6.1mg | 0% |
| Potassium 1572.3mg | 0% |
Source of Calories