Go Back

Pumpkin Risotto

Pumpkin risotto is a creamy, comforting dish where arborio rice is slowly cooked with sweet roasted pumpkin, aromatic onion, and garlic, resulting in a velvety texture with a rich, earthy flavor. The dish is finished with Parmesan and herbs, showcasing a beautiful orange hue and a smooth, slightly al dente bite. It’s a warm, inviting meal perfect for cozy evenings and can be made ahead for easy reheating.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Arborio rice Creamy, starchy rice for risotto
  • 1 pound pumpkin Fresh or roasted, peeled and chopped
  • 4 cups vegetable stock Kept warm for gradual addition
  • 1/2 cup Parmesan cheese Freshly grated
  • 1 onion Finely chopped
  • 2 cloves garlic Minced
  • 2 tablespoons olive oil For sautéing
  • 2 tablespoons butter Adds richness at the end
  • 1 teaspoon fresh sage or thyme Chopped, for garnish and flavor

Equipment

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

Method
 

  1. Preheat your oven to 400°F (200°C). If roasting the pumpkin, toss chopped pumpkin with a bit of olive oil and roast on a baking sheet until tender and caramelized, about 20-25 minutes. Once cooled, blend or process until smooth to make a puree.
  2. Heat a generous splash of olive oil in a wide, heavy-bottomed pan over medium heat. Add finely chopped onion and cook, stirring often, until translucent and fragrant, about 5 minutes. The onion should be soft and slightly golden.
  3. Add the arborio rice to the pan and toast it for about 2 minutes, stirring constantly until the edges look slightly translucent and it smells nutty. This helps develop flavor and ensures even cooking.
  4. Pour in a splash of dry white wine, stirring until the liquid is mostly absorbed and the rice starts to look glossy, about 1-2 minutes. This adds acidity and depth to the dish.
  5. Begin adding the warm vegetable stock, about half a cup at a time, stirring constantly. Wait until the rice has absorbed most of the liquid before adding more. Continue this process, maintaining a gentle simmer, until the rice is halfway cooked and creamy, about 10 minutes.
  6. Stir in the roasted pumpkin puree, mixing thoroughly to incorporate its sweet, earthy flavor into the risotto. Continue cooking and stirring, adding stock as needed, until the rice is tender but still slightly al dente, about 10 more minutes.
  7. Remove the pan from heat and stir in the butter and grated Parmesan cheese until the risotto turns silky and creamy. Taste and adjust seasoning as needed.
  8. Let the risotto rest off the heat for about 2 minutes, allowing it to settle and thicken slightly. Meanwhile, chop fresh sage or thyme for garnish.
  9. Serve the pumpkin risotto hot, garnished with chopped herbs and additional Parmesan if desired. Enjoy the warm, creamy texture and deep flavors with every spoonful!

Notes

For added texture, sprinkle toasted seeds or a drizzle of balsamic vinegar before serving. This risotto can be made ahead and gently reheated, adding a splash of stock if needed to loosen it up.