It’s the time to enjoy warm dishes on cold nights. Aromatic spices like cinnamon, nutmeg, all spice, cardamom are used widely at this time of year. I had a carton of pumpkin puree forlornly waiting to be picked up and I thought that now would be a good time to use it. A nice warm risotto came to mind and I wanted to give it a slightly different treatment this time.
I used a little bit of cumin and cardamom to spice it up a bit. Cardamom is widely used in sweet and savory dishes in Indian cuisine and I thought it would blend in nicely with pumpkin. I wasn’t disappointed at all since the Risotto was lipsmackingly delicious! The cumin and cardamom gives a lovely smoky flavor to the risotto and the pumpkin adds a vibrant color to the dish. You first taste the spice and then the sweetness from the pumpkin along with the creamy parmesan cheese just brings in a harmonious balance all across the dish.
The twist doesn’t end there. Instead of using parsley or sage I’ve used finely chopped mint to garnish the dish and the flavors are incredible. 
Cardamom and Pumpkin Risotto
- Total Time: 35 minutes
- Yield: Serves 4
- Diet: Vegetarian, Omnivore
Description
Warm, comforting, and vibrant, this pumpkin risotto is perfect for a chilly evening. The cardamom and cumin add a unique twist.
Ingredients
- 1 1/4 cups (296 ml) Arborio Rice
- 1 cups (237 ml) Pumpkin puree
- 1 medium diced Onion
- 2 cloves minced Garlic
- 2 Cardamom pods
- 1 tsp Ground Cumin
- 3 cups (710 ml) Chicken or vegetable stock
- 1/2 cups (118 ml) Grated parmesan cheese
- Salt
- 3 tbsp Butter
- Fresh Mint
Instructions
- In a wide-bottomed pot, heat the butter and add the onions. Sauté until translucent.
- Add the garlic and sauté for another minute.
- Add the Arborio rice and stir for a couple of minutes.
- Add the cumin and cardamom. Mix.
- Add the pumpkin puree and continue to stir.
- In a separate pot, heat the stock or water.
- Add the warm liquid, ladle by ladle, into the rice mixture, stirring continuously until all the liquid is absorbed (for 20 minutes) and the risotto is cooked through. Check the seasonings.
- Add the grated Parmesan cheese and garnish with chopped mint.
Notes
- Toast the cardamom pods lightly in a dry pan before crushing to release their aroma.
- For a creamier risotto, stir in a tablespoon of heavy cream at the end.
- Leftovers can be stored in the refrigerator for up to 2 days; reheat gently over low heat with a splash of stock.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 50
- Fiber: 4
- Protein: 10
- Cholesterol: 20
Frequently Asked Questions
When do I add the cardamom to the risotto and how much should I use?
Add ground cardamom toward the end of cooking, about 5 minutes before the risotto is done, so the spice flavor stays bright rather than cooking off. Start with a small amount, around a quarter teaspoon, and adjust to taste since cardamom is assertive.
Should I use fresh pumpkin or canned puree for this risotto?
Fresh roasted pumpkin gives better texture and a more distinct flavor. Canned puree is convenient but can make the risotto denser and slightly sweeter, so reduce any added sugar if you use it.
What rice variety is best for this risotto?
Arborio or Carnaroli rice are the standard choices. Carnaroli holds its shape slightly better and is preferred by many cooks for a risotto with add-ins like pumpkin, which can break down the rice if it gets overcooked.
