Jul 14 2026
Restaurants›Charleston›Cinderella Pumpkin Risotto Recipe

Cinderella Pumpkin Risotto Recipe

Inspired by Charleston
Time40m
Serves4

La Bomba Rice, Fall Spices

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Ingredients

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Rice and Base

Aromatics

Spices and Seasoning

Finishing Touches

Method

Preparation

  1. 1

    Prepare Ingredients

    Gather all the ingredients. Finely chop the onion and mince the garlic. Measure out the rice, broth, pumpkin puree, and spices.

Cooking

  1. 2

    Sauté Aromatics

    In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Add minced garlic and sauté for an additional minute until fragrant.

  2. 3

    Toast the Rice

    Add the La Bomba rice to the saucepan. Stir it into the onion and garlic mixture, allowing it to toast for about 2-3 minutes until slightly golden.

  3. 4

    Add Broth Gradually

    Begin adding the vegetable broth one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding the next ladle. Continue this process for about 15-20 minutes until the rice is al dente.

  4. 5

    Incorporate Pumpkin and Spices

    Once the rice is cooked to al dente, stir in the pumpkin puree, salt, black pepper, cinnamon, nutmeg, and thyme. Mix well to combine and cook for an additional 2-3 minutes until heated through.

Finishing Touches

  1. 6

    Add Cheese and Garnish

    Remove the risotto from heat and stir in the grated Parmesan cheese until melted and creamy. Serve warm, garnished with fresh chopped parsley.

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