Pumpkin Risotto

Why You’ll Love This Recipe

You’ll love this Pumpkin Risotto because it’s rich, creamy, and loaded with autumn flavor. The pumpkin adds natural sweetness and a beautiful golden color, while the Parmesan and butter give it a luxurious, melt-in-your-mouth texture. It’s the perfect dish for cozy weeknights, special dinners, or holiday gatherings—comforting, sophisticated, and deeply flavorful.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Arborio rice (or other risotto rice like Carnaroli)
• Olive oil or butter
• Onion or shallot, finely chopped
• Garlic, minced
• Pumpkin puree (or roasted pumpkin mashed)
• Dry white wine (optional)
• Vegetable or chicken broth, warmed
• Parmesan cheese, freshly grated
• Butter
• Salt and black pepper
• Fresh sage or thyme (optional, for garnish)

Directions

1. In a medium saucepan, warm the broth over low heat and keep it simmering.
2. In a large skillet or pot, heat olive oil or butter over medium heat.
3. Add the onion and garlic; cook for 2–3 minutes until softened.
4. Stir in the Arborio rice and cook for 1–2 minutes, coating the grains in oil until slightly translucent.
5. Pour in the white wine (if using) and cook until mostly absorbed.
6. Add one ladleful of warm broth to the rice, stirring constantly until the liquid is absorbed.
7. Continue adding broth a ladle at a time, stirring frequently, until the rice is creamy and tender, about 18–20 minutes.
8. Stir in the pumpkin puree and cook for another 2–3 minutes, until heated through.
9. Remove from heat and stir in butter and Parmesan cheese until melted and creamy.
10. Season with salt and pepper to taste.
11. Garnish with fresh herbs and extra Parmesan before serving.

Servings and timing

This recipe serves 4 people.
Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes

Variations

• Herb Infused: Add fresh thyme, sage, or rosemary for an aromatic touch.
• Cheesy Twist: Stir in goat cheese or mascarpone for a richer, creamier texture.
• Roasted Pumpkin Chunks: Fold in roasted pumpkin cubes instead of puree for extra texture.
• Spiced Pumpkin Risotto: Add a pinch of nutmeg or cinnamon for a cozy fall flavor.
• Vegan Option: Use olive oil, vegetable broth, and vegan cheese instead of dairy products.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of broth or water and warm gently on the stovetop, stirring until creamy again. You can also reheat in the microwave, stirring halfway through. Avoid freezing, as risotto tends to lose its creamy texture when thawed.

FAQs

What kind of rice is best for risotto?

Arborio rice is ideal because it has a high starch content that creates a creamy texture.

Can I use canned pumpkin puree?

Yes, canned pumpkin works perfectly—just make sure it’s 100% pure pumpkin, not pie filling.

Do I have to use wine in risotto?

No, it’s optional. You can skip it or substitute with extra broth or a splash of lemon juice.

How do I know when the risotto is done?

The rice should be tender but still slightly firm to the bite, with a creamy consistency.

Can I make this dish vegan?

Yes, simply use vegetable broth, olive oil, and omit or replace the cheese with a vegan alternative.

Can I add other vegetables?

Absolutely! Try adding spinach, mushrooms, or roasted carrots for more flavor and color.

Why do I have to stir risotto constantly?

Stirring releases the rice’s starch, which creates the creamy texture risotto is known for.

What can I serve with pumpkin risotto?

It pairs beautifully with grilled chicken, roasted vegetables, or a fresh green salad.

How can I make it more flavorful?

Use homemade broth, fresh herbs, and high-quality Parmesan for the best taste.

Can I make risotto ahead of time?

You can partially cook it (about two-thirds of the way), then finish cooking with warm broth just before serving.

Conclusion

Pumpkin Risotto is a warm, velvety, and luxurious dish that brings the cozy flavors of fall to your table. With its golden hue, creamy texture, and rich taste, it’s a comforting recipe that feels both elegant and homey. Perfect as a main course or side, this dish is a delicious way to celebrate pumpkin season in style.

Pumpkin Risotto

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Pumpkin Risotto is a creamy, cozy, and flavorful Italian-inspired dish made with Arborio rice, pumpkin puree, Parmesan cheese, and a touch of butter. It’s rich, comforting, and perfect for fall dinners or special occasions, offering a smooth, velvety texture and golden color that captures the warmth of the season.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Main Dish, Side Dish
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

• 1 cup Arborio rice
• 2 tablespoons olive oil or butter
• 1 small onion or shallot, finely chopped
• 2 cloves garlic, minced
• 1 cup pumpkin puree
• ½ cup dry white wine (optional)
• 4 cups vegetable or chicken broth, warmed
• ½ cup freshly grated Parmesan cheese
• 2 tablespoons butter
• Salt and black pepper, to taste
• Fresh sage or thyme, for garnish

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Instructions

1. Warm the broth in a saucepan over low heat and keep it simmering.
2. In a large skillet or pot, heat olive oil or butter over medium heat.
3. Add chopped onion and garlic; cook for 2–3 minutes until softened.
4. Stir in the Arborio rice and cook for 1–2 minutes until the grains are slightly translucent.
5. Pour in the white wine (if using) and stir until mostly absorbed.
6. Add one ladleful of warm broth at a time, stirring frequently until the liquid is absorbed before adding more.
7. Continue until the rice is creamy and tender, about 18–20 minutes.
8. Stir in pumpkin puree and cook for another 2–3 minutes.
9. Remove from heat and stir in butter and Parmesan cheese until melted and creamy.
10. Season with salt and pepper, garnish with herbs, and serve warm.

Notes

• Use Arborio or Carnaroli rice for best results—these varieties create the signature creamy texture.
• Constant stirring helps release starch, giving risotto its velvety consistency.
• For a richer flavor, use a mix of butter and olive oil and finish with extra Parmesan.
• If you prefer texture, stir in roasted pumpkin cubes instead of puree.
• Leftovers can be turned into risotto cakes—simply form into patties and pan-fry until crisp.

Nutrition

• Serving Size: 1 cup
• Calories: 340
• Sugar: 4g
• Sodium: 620mg
• Fat: 12g
• Saturated Fat: 6g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 46g
• Fiber: 3g
• Protein: 10g
• Cholesterol: 25mg