Pumpkin Risotto

Why You’ll Love This Recipe

Pumpkin Risotto combines the creaminess of slow-stirred risotto with the natural sweetness of pumpkin and the warmth of autumn spices. It’s rich without being heavy, satisfying yet refined. This dish is versatile—serve it as a main course, a side, or even as part of a vegetarian holiday spread. With just a few simple ingredients, it delivers a deeply comforting and sophisticated flavor.

Ingredients

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

• Arborio rice
• Pumpkin purée (canned or fresh, cooked and mashed)
• Onion or shallot
• Garlic
• Olive oil or butter
• Dry white wine (optional but recommended)
• Vegetable broth (warm)
• Parmesan cheese (or vegan alternative)
• Fresh thyme or sage
• Nutmeg (a pinch)
• Salt and black pepper
• Optional: toasted pumpkin seeds, butter, or truffle oil for topping

Directions

1. Warm the Broth: In a small saucepan, heat the vegetable broth and keep it warm over low heat.
2. Sauté Aromatics: In a large skillet or saucepan, heat olive oil or butter over medium heat. Add chopped onion or shallot and cook until softened, about 5 minutes. Add garlic and cook for 1 more minute.
3. Toast the Rice: Stir in the Arborio rice and cook for 1–2 minutes, allowing the rice to toast slightly.
4. Deglaze with Wine: Add white wine and stir until it’s mostly absorbed (skip this step if omitting wine).
5. Add Broth Gradually: Add warm broth one ladle at a time, stirring constantly and allowing each addition to absorb before adding the next. Continue this process for 20–25 minutes, until the rice is tender but slightly al dente.
6. Stir in Pumpkin: Add the pumpkin purée, fresh herbs, and a pinch of nutmeg. Stir well to combine and heat through.
7. Finish with Cheese and Seasoning: Remove from heat. Stir in grated Parmesan (or vegan alternative) and a little butter for extra creaminess if desired. Season with salt and pepper to taste.
8. Serve: Spoon into bowls and top with more Parmesan, fresh herbs, or toasted pumpkin seeds if desired.

Servings and timing

This recipe serves 4.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

• Vegan Version: Use vegan butter and Parmesan, and ensure your wine is vegan if using.
• Add Protein: Stir in roasted chickpeas, sautéed mushrooms, or pan-seared tofu.
• Spicy Kick: Add a pinch of chili flakes or a swirl of chili oil.
• Nutty Twist: Garnish with toasted walnuts or pecans for texture.
• Sweet-Savory: Stir in a touch of maple syrup or caramelized onions for a sweet contrast.

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 in a saucepan over low heat, stirring often. You can also microwave in short intervals, stirring in between. Risotto thickens as it sits, so extra liquid helps restore the creamy texture.

FAQs

Can I use canned pumpkin?

Yes, canned pumpkin purée works perfectly and saves time. Just make sure it’s 100% pure pumpkin, not pie filling.

What rice is best for risotto?

Arborio rice is ideal because of its high starch content, which gives risotto its signature creaminess.

Do I have to use wine?

No, but it adds depth of flavor. If omitting, replace with extra broth and a splash of lemon juice or vinegar.

Can I make this ahead of time?

Risotto is best served fresh, but you can prep ingredients ahead and reheat gently with added broth.

What herbs go well with pumpkin?

Thyme, sage, rosemary, and even a touch of nutmeg pair beautifully with pumpkin.

Can I use fresh pumpkin?

Yes, roast and mash it beforehand for best results. Butternut squash is a great substitute as well.

Is pumpkin risotto gluten-free?

Yes, all ingredients are naturally gluten-free—just ensure your broth and any cheese are certified gluten-free.

Can I make it in an Instant Pot?

Yes, sauté the aromatics and rice first, then pressure cook with broth for 6 minutes, quick release, and stir in pumpkin and cheese.

How do I make it extra creamy?

Stir in an extra pat of butter and more cheese right at the end. Constant stirring also helps release the starches from the rice.

Can I freeze pumpkin risotto?

It’s not ideal. The texture changes after freezing, but if needed, freeze in portions and thaw in the fridge before reheating with added liquid.

Conclusion

Pumpkin Risotto is a rich, flavorful dish that brings warmth and elegance to your fall and winter meals. With its creamy texture, comforting spices, and versatility, it’s a perfect centerpiece or side dish that’s sure to impress. Whether for a quiet night in or a festive occasion, this cozy risotto is a seasonal favorite you’ll come back to again and again.

Pumpkin Risotto

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Pumpkin Risotto is a creamy, comforting Italian rice dish that highlights the rich sweetness of pumpkin. Made with Arborio rice, warm spices, and finished with cheese and herbs, it’s perfect for cozy fall dinners or festive gatherings.

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

Ingredients

• 1 cup Arborio rice
• 1 cup pumpkin purée (canned or fresh, cooked and mashed)
• 1 small onion or 2 shallots, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil or butter
• 1/2 cup dry white wine (optional)
• 4 cups vegetable broth, kept warm
• 1/2 cup grated Parmesan cheese (or vegan alternative)
• 1 teaspoon fresh thyme or sage, chopped
• Pinch of nutmeg
• Salt and black pepper to taste
• Optional toppings: toasted pumpkin seeds, extra butter, truffle oil

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Instructions

1. In a small saucepan, heat the vegetable broth and keep it warm over low heat.
2. In a large skillet or saucepan, heat olive oil or butter over medium heat. Add chopped onion or shallot and cook until softened, about 5 minutes. Add garlic and cook for 1 more minute.
3. Stir in the Arborio rice and cook for 1–2 minutes, allowing the rice to toast slightly.
4. Add white wine and stir until mostly absorbed (skip if not using wine).
5. Add warm broth one ladle at a time, stirring constantly and allowing each addition to absorb before adding the next. Continue for 20–25 minutes, until the rice is tender but slightly al dente.
6. Add the pumpkin purée, fresh herbs, and a pinch of nutmeg. Stir well to combine and heat through.
7. Remove from heat. Stir in grated Parmesan (or vegan alternative) and a little butter for extra creaminess if desired. Season with salt and pepper to taste.
8. Spoon into bowls and top with more Parmesan, fresh herbs, or toasted pumpkin seeds if desired.

Notes

• Use canned pumpkin for convenience, but fresh roasted pumpkin adds depth.
• Keep the broth warm to maintain consistent cooking temperature.
• Stir constantly to help release the rice’s natural starch and achieve creaminess.
• Risotto is best served fresh, but leftovers can be reheated with added broth.
• Optional toppings like truffle oil or toasted seeds enhance flavor and texture.

Nutrition

• Serving Size: 1 serving
• Calories: 340
• Sugar: 4g
• Sodium: 640mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 47g
• Fiber: 3g
• Protein: 7g
• Cholesterol: 15mg