Go Back

Pumpkin Risotto

Pumpkin risotto is a creamy, comforting dish that features tender arborio rice infused with the sweet earthiness of pumpkin and brightened with white wine. It’s prepared through slow stirring and gradual addition of warm vegetable stock, resulting in a velvety texture with soft, flavorful pumpkin chunks. The dish is finished with Parmesan and herbs, creating a warm, inviting presentation.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 1 cup arborio rice creates the creamy base
  • 2 cups pumpkin (roasted or pureed) adds sweetness and color
  • 4 cups vegetable stock kept warm for cooking
  • 1/2 cup dry white wine adds acidity and depth
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 2 tbsp butter for richness
  • 2 tbsp olive oil for cooking aromatics
  • 1/4 cup Parmesan cheese freshly grated
  • to taste fresh herbs (sage or thyme) for garnish

Equipment

  • Wide, heavy-bottomed pan
  • Wooden spoon
  • Ladle
  • Knife and chopping board
  • Blender or food processor

Method
 

  1. Chop the onion finely and mince the garlic. If using fresh pumpkin, roast it until tender, then blend until smooth to create a puree.
  2. Heat a splash of olive oil and a tablespoon of butter in a wide pan over medium heat until shimmering. Add the chopped onion and cook until translucent and fragrant, about 5 minutes.
  3. Add the arborio rice to the pan and toast, stirring constantly, until the edges become slightly translucent, about 2 minutes. You should hear a gentle sizzle.
  4. Pour in the white wine and stir until mostly absorbed, releasing a sweet aroma as it cooks off, about 1-2 minutes.
  5. Begin adding the warm vegetable stock, about half a cup at a time, stirring gently and continuously. Wait for the rice to absorb most of the liquid before adding more. Continue this process, stirring regularly, until the rice is halfway cooked and creamy, approximately 10 minutes.
  6. Stir in the pumpkin puree, mixing well to incorporate the vibrant color and sweetness. Cook for another 10 minutes, adding more stock as needed, until the rice is tender but still has a slight bite.
  7. Add the remaining tablespoon of butter and the grated Parmesan cheese. Stir until the risotto becomes glossy and silky, about 2 minutes. Taste and adjust seasoning if needed.
  8. Remove from heat and let the risotto rest for 2 minutes. The mixture will thicken slightly and become more flavorful.
  9. Serve the pumpkin risotto hot, garnished with fresh herbs like sage or thyme for a fragrant finishing touch. Enjoy the creamy, hearty dish with a comforting aroma and vibrant color.