You can freeze risotto? Who knew? Get this tasty recipe and learn how to freeze and reheat risotto so that it turns out as creamy and delicious as when it’s made fresh.
Who knew that you could freeze risotto? Those of us at Once a Month Meals knew it! And today we’re sharing it with you over here at TheCookful.
Pumpkin Risotto Tips
If you follow the recipe below you’ll not only get a very tasty Pumpkin Risotto for dinner, you’ll also learn how to freeze and reheat risotto generally. The trick is to let it defrost slowly (like in the fridge. Take it out the night before). Then you reheat it on the stove over low heat. Stir occasionally.
Finally, the secret trick, if it’s too thick or dry-seeming, add a drizzle of stock (or even water). Add a couple of tablespoons at a time until you get that nice creamy texture that you can’t help but love.Print
- 2 Tbsp. butter
- 1 cup diced onion
- 2 tsp. minced garlic
- 1 cup arborio rice
- ½ cup canned pumpkin
- 3 cups vegetable broth, divided
- ⅛ tsp. dried thyme
- ⅛ tsp. poultry seasoning
- 1 whole bay leaf
- ⅛ tsp. salt
- ⅛ tsp. black pepper
- ¼ cup grated Parmesan cheese
- 3 Tbsp. heavy whipping cream
- 1 Gallon Freezer Bag
- Heat tall-sided skillet over medium heat. Melt the butter and add the onions. Sauté until translucent. Stir in garlic and cook for 30 seconds.
- Pour in Arborio rice and stir to coat. Add pumpkin puree and 1/3 of vegetable stock, thyme, poultry seasoning, bay leaf, salt, and pepper. Stir until liquid has been absorbed.
- Add ⅓ more vegetable stock, cook until liquid is absorbed. Add last 1/3 vegetable stock, cooking until no stock is left and risotto is thick.
- Remove from heat, stir in cheese and cream.
Recipe and photo courtesy of Once a Month Meals.
This post originally appeared in October 2015 and was revised and republished in October 2021.