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The flavors of fall are too hard to resist and pumpkin is EVERYWHERE.
The good news is that pumpkin is naturally gluten-free, and oh-so-good-for-you too, so you can eat it anywhere and everywhere you can find it.
But so many pumpkin recipes today are for pumpkin baked goods. I get it, my blog is filled with gluten-free pumpkin muffins, gluten-free pumpkin souffles, and gluten-free pumpkin pie bars. I love pumpkin and the texture it adds to sweets.
But when I spotted this wonderful pumpkin risotto recipe by Chloe Cosarelli in People magazine last month, I knew it was something I had to try. It looked really delicious as well as easy to make. Plus, it only required a handful of fresh ingredients that are easy to find in any supermarket with little fuss.
Most gluten-free folk are dependent on rice as their staple grain. Personally, I love rice but eating the same old plain rice gets pretty boring. Whenever I see those cans of pumpkin adorning grocery store shelves, I know it’s pumpkin risotto season for me.
On top of it all, pumpkin is quite nutritious and includes a lot of fiber, Vitamin A, iron, Vitamin C and calcium. And pumpkin just feels like fall too.
When you make this recipe, be sure to use an arborio rice. It’s a short-grain, high starch rice that is traditionally used in risotto recipes to make the risotto creamy.
I hope you enjoy this naturally gluten-free pumpkin risotto recipe. It’s definitely one you’ll make time and time again. Oh, and I bet it would work well in lieu of stuffing or mashed potatoes at your Thanksgiving table. Just saying.
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