Pumpkin Risotto

Why You’ll Love This Recipe

You’ll love this risotto for its creamy, luxurious texture and its warm, comforting flavor. The pumpkin adds a subtle sweetness that balances perfectly with the savory notes of Parmesan and herbs. It’s a dish that feels gourmet but is easy enough for a weeknight meal. Plus, it’s endlessly versatile—you can enjoy it as a main course or as a side for roasted meats or vegetables.

Ingredients

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

• Arborio rice
• Pumpkin puree (or roasted pumpkin, mashed)
• Olive oil or unsalted butter
• Onion, finely chopped
• Garlic, minced
• Vegetable or chicken broth, warmed
• Dry white wine (optional)
• Fresh thyme or sage
• Grated Parmesan cheese
• Salt and black pepper
• Fresh parsley for garnish

Directions

1. In a medium saucepan, warm the broth over low heat and keep it at a gentle simmer.
2. In a large skillet or saucepan, heat olive oil or butter over medium heat. Add the chopped onion and cook until translucent, about 3–4 minutes.
3. Stir in the garlic and cook for 30 seconds until fragrant.
4. Add the arborio rice and stir for 1–2 minutes, coating the grains until slightly translucent around the edges.
5. Pour in the white wine, if using, and stir until it has mostly evaporated.
6. Begin adding the warm broth one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more. Continue this process for 18–20 minutes, until the rice is tender and creamy but still slightly al dente.
7. Stir in the pumpkin puree and fresh thyme or sage. Mix until fully combined and heated through.
8. Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
9. Let rest for a minute, then serve warm, garnished with parsley and extra Parmesan if desired.

Servings and timing

Serves: 4
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

• Use roasted pumpkin cubes instead of puree for added texture.
• Substitute butternut squash puree for a slightly sweeter flavor.
• Make it vegan by using olive oil and nutritional yeast instead of butter and Parmesan.
• Add crispy pancetta or bacon for a savory twist.
• Stir in a handful of spinach or kale for extra color and nutrients.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or water to restore creaminess. Avoid microwaving for too long, as it can dry out the risotto. This dish is best enjoyed fresh but can also be transformed into arancini (risotto balls) if you have leftovers.

FAQs

Can I use canned pumpkin puree?

Yes, canned pumpkin puree works perfectly and saves time.

What type of rice is best for risotto?

Arborio rice is ideal, but carnaroli or vialone nano rice also work beautifully for creamy risotto.

Do I need to use wine?

No, you can skip the wine and use extra broth instead for a non-alcoholic version.

Can I make this dish vegan?

Yes, use vegetable broth, olive oil, and nutritional yeast or vegan Parmesan.

How do I prevent the risotto from getting mushy?

Add the broth gradually and stop cooking once the rice is just tender with a slight bite.

What can I serve with pumpkin risotto?

It pairs wonderfully with roasted chicken, grilled shrimp, or a simple green salad.

Can I add protein to this recipe?

Yes, stir in cooked chicken, sausage, or chickpeas for extra protein.

Can I use fresh pumpkin instead of puree?

Yes, roast and mash fresh pumpkin until smooth before adding it to the risotto.

How do I make the risotto extra creamy?

Stir consistently and use warm broth; finish with a bit of butter and Parmesan for added richness.

Can I freeze risotto?

Risotto doesn’t freeze well due to its creamy texture, but it can be stored in the fridge and reheated within a few days.

Conclusion

Pumpkin Risotto is a deliciously creamy and comforting dish that brings the warmth of fall to your table. With its rich texture, subtle sweetness, and savory balance of flavors, it’s a recipe that feels both elegant and cozy. Whether served as a main course or side dish, this risotto is a celebration of autumn’s best flavors in every bite.

Pumpkin Risotto

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A creamy and comforting Italian-inspired risotto made with arborio rice, pumpkin puree, and Parmesan cheese. This elegant yet cozy dish is perfect for fall dinners or entertaining guests.

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

Ingredients

• 1 cup arborio rice
• 1 cup pumpkin puree (or mashed roasted pumpkin)
• 2 tbsp olive oil or unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth, warmed
• 1/2 cup dry white wine (optional)
• 1 tsp fresh thyme or sage, chopped
• 1/2 cup grated Parmesan cheese
• Salt and black pepper, to taste
• Fresh parsley, for garnish

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Instructions

1. Warm the broth in a medium saucepan over low heat and keep it at a gentle simmer.
2. In a large skillet or saucepan, heat olive oil or butter over medium heat. Add chopped onion and cook until translucent, about 3–4 minutes.
3. Add garlic and cook for 30 seconds until fragrant.
4. Stir in the arborio rice and cook for 1–2 minutes, coating the grains until slightly translucent around the edges.
5. Pour in the white wine (if using) and stir until mostly absorbed.
6. Add warm broth one ladle at a time, stirring frequently and allowing each addition to absorb before adding more. Continue for 18–20 minutes, until rice is tender and creamy but slightly al dente.
7. Stir in pumpkin puree and thyme or sage. Mix well until heated through.
8. Remove from heat and stir in grated Parmesan cheese. Season with salt and pepper to taste.
9. Let rest for a minute before serving. Garnish with fresh parsley and extra Parmesan if desired.

Notes

• Use roasted pumpkin cubes instead of puree for added texture.
• For a vegan version, use olive oil and nutritional yeast instead of butter and Parmesan.
• Keep the broth warm while cooking to ensure even texture.
• Reheat leftovers gently on the stovetop with a splash of broth or water.
• Turn leftovers into arancini (risotto balls) for a fun variation.

Nutrition

• Serving Size: 1 cup
• Calories: 340
• Sugar: 5g
• Sodium: 540mg
• Fat: 12g
• Saturated Fat: 5g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 3g
• Protein: 10g
• Cholesterol: 15mg