Creamy Pumpkin and Chickpea Risotto with Spiced Cinnamon and Nutmeg

This creamy pumpkin and chickpea risotto is a warm and comforting dish that's perfect for a fall or winter meal. The pumpkin puree gives the risotto a rich, velvety texture, while the chickpeas add a boost of protein and fiber. The risotto is seasoned with a blend of cinnamon and nutmeg, which gives it a warm and inviting flavor.

Risotto is a classic Italian dish that is typically made with rice, broth, and vegetables. This recipe takes a twist on the traditional risotto by using pumpkin puree and chickpeas. The pumpkin puree gives the risotto a rich, velvety texture, while the chickpeas add a boost of protein and fiber. The risotto is seasoned with a blend of cinnamon and nutmeg, which gives it a warm and inviting flavor.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 cup pumpkin puree
• 1 cup vegetable broth
• 1/2 cup cooked chickpeas
• 1/2 cup Arborio rice
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large saucepan over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for 1 minute more.
4. Stir in the pumpkin puree and vegetable broth.
5. Bring to a boil, then reduce heat and simmer for 15 minutes.
6. Add the chickpeas and rice and cook for 15-20 minutes, or until the rice is tender and has absorbed the liquid.
7. Stir in the cinnamon, nutmeg, salt, and pepper.
8. Serve warm.

Why It Works

• The pumpkin puree gives the risotto a rich, velvety texture.
• The chickpeas add a boost of protein and fiber.
• The cinnamon and nutmeg give the risotto a warm and inviting flavor.
• The risotto is cooked in a single pot, making it easy to clean up.