My Pumpkin Risotto is fall in a bowl. It’s creamy, comforting, and quietly elegant. This risotto delivers rich flavor and a golden color with minimal fuss. Let’s stir up something easy that is done in 30 minutes.
If you love decadent risotto recipes, you have to try my Creamy Mushroom Risotto and my Risotto with Shrimp. They can really make a dinner special.
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Why this Pumpkin Risotto Recipe is a Keeper
I love this pumpkin and risotto recipe because it’s a quick and easy one pan meal that’s also super delicious. This recipe is perfect to add to an easy dinner recipe stash.
- Speed and Simplicity: Traditional risotto requires constant, dedicated stirring and can take over 45 minutes. This recipe is considered a keeper because it delivers the creamy, comforting texture of classic risotto in an easy 30-minute timeframe, making it viable for a weeknight dinner.
- Ultimate Fall Comfort: It perfectly blends the savory, seasonal flavor of pumpkin puree with the rich, luxurious texture of a classic Italian dish.
- Versatility: It serves equally well as an elegant vegetarian main course or a sophisticated side dish for chicken, pork, or steak.
Can I Use Regular Rice for the Creamy Pumpkin Risotto?
Not usually. Regular rice simply doesn’t have the high starch content. Cooking the risotto with regular rice will be soupy. Risotto is made with arborio rice because it forms that thick creamy texture.
Pro Tip Roast Pumpkin
Place the pumpkin pieces/halves cut-side down on a foil or parchment-lined baking sheet. Roast in a preheated oven until the flesh is fork-tender and the edges are slightly caramelized.
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Ingredient Notes to Make Pumpkin Risotto
You only need a few easy-to-find ingredients, many of which might be in your pantry already.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Arborio Rice: Use arborio rice for making risotto. It’s a medium-grain rice that ends up being nice and creamy.
- Pumpkin Puree: Be sure to use 100% pumpkin puree, not pumpkin pie filling.
- Chicken Broth: I like to use chicken broth to cook the rice because it adds extra flavor.
Variations – Pumpkin Risotto with Bacon and Crispy Sage
This perfect fall comfort food is super easy to customize. I like to take it to the next level by using different ingredients or trying different flavors. I love the pumpkin risotto with crispy ingredients on top.
- Cheese: Swap parmesan for Pecorino Romano (sharper, saltier) or gruyere for a nuttier flavor.
- Vegan Option: Substitute the parmesan and final cream addition with nutritional yeast or a vegan cheese and cream alternative.
- Herb Swap: Use fresh sage, fresh thyme or rosemary. Add in the crispy sage leaves and fry.
- Spice Kick: Add a small pinch of cayenne pepper or ginger for a subtle warmth that complements the pumpkin.
- Add-Ins: Stir in crispy pancetta, crumbled spicy Italian sausage, grilled chicken or bacon after the risotto is finished. Add sautéed mushrooms (like cremini or shiitake) for an earthy, umami flavor. Top the risotto with toasted pumpkin seeds or pumpkin butter to enhance the dish.
- Flavor: Make the risotto with a little bit of dry white wine to make this fall risotto have an increased depth of flavor. You could also roast your own butternut squash with a little nutmeg to use instead of canned pumpkin puree.
How to Make Pumpkin Risotto Recipe
This fall meal recipe comes together in just 4 quick and easy steps. This delicious risotto is so good, I like to make it during pumpkin season.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Toast Rice and Sauté Aromatics: In a stockpot over medium heat, toast the arborio until fragrant. Remove from pot, then add in the butter. Sauté onion in melted butter until golden. Then, add in the minced garlic.
- Add Pumpkin and Seasonings: Add the rice back to the pot, and stir in the pumpkin puree, Poultry Seasoning, salt and pepper. Pour in half of the chicken broth and turn the heat up to medium high.
- Add Broth: After broth simmers, lower the heat and continue to stir while the rice absorbs the liquid. Pour in the rest of the broth, ½ cup at a time, until the rice absorbs it all and is the desired thickness.
- Add Cream and Cheese: Stir in the heavy whipping cream, and cook for about 2 minutes. Mix in the parmesan cheese and remove risotto from heat.
Prep Ahead Suggestions for Parmesan Pumpkin Risotto
This recipe is already really easy, but there are a few things you can do to prepare ahead of time.
- Broth: Measure and bring the broth to a simmer ahead of time, keeping it warm on a very low burner.
- Chop Veggies: Dice the onion and mince the garlic (and fresh herbs) so they are ready to add to the pan in sequence.
- Garnish: If making risotto with bacon or fried sage leaves, prepare and add the sage leaves to finish. Drizzle with honey.
Alternate Cooking Methods
This pumpkin and risotto recipe can made using other cooking methods. You can try baking the recipe or try this quick cook method.
- Baked Pumpkin Risotto (Minimal Stirring): This method is ideal for those who want to set the dish and walk away, eliminating the need to stand over the stove.
- The Non-Stir/Quick-Cook Method: This technique focuses on a fast absorption of the liquid and relies on the properties of Arborio rice to create the final creaminess.
How to Store, Reheat and Use Leftovers
- Store: Risotto is traditionally made and enjoyed immediately after cooking, as the rice continues to absorb liquid and loses its optimal creaminess upon cooling. If you do have leftovers, transfer the risotto immediately to an airtight container and refrigerate for up to 3 days.
- Reheat: Reheat on the stovetop over medium heat. Add a splash of water, milk, or broth (about 1-3 tablespoons per serving) along with a small pat of butter, stirring occasionally until it regains a creamy consistency. Alternatively, it can be gently reheated in the microwave with a tiny bit of liquid added.
- Use Leftovers: For a new twist, consider using the cooled leftovers to form and fry arancini (fried risotto balls), which makes an excellent appetizer. The leftovers can also be spread into a thin layer in a baking dish, topped with cheese, and baked for a simple risotto cake or gratin.
Common Questions About This Creamy Risotto Recipe
Cold broth cools the pan each time it’s added, which can interrupt the cooking process and lead to unevenly cooked rice. Warm broth keeps the temperature stable, allowing the rice to absorb liquid smoothly and cook at a consistent rate.
Stirring helps the rice grains rub against each other, releasing starch that gives risotto its signature creaminess. Also, it keeps the rice from sticking to the bottom of the pan and scorching.
Expert Tips for Making Savory Pumpkin Recipes
- Do Not Rinse the Rice: Unlike most other rice dishes, you do not want to rinse Arborio rice. The starch on the exterior is what is needed to create the classic creamy sauce.
- Freshly Grate the Parmesan: Use freshly grated Parmesan cheese instead of pre-shredded. Freshly grated cheese melts much more smoothly and blends seamlessly into the risotto for a superior creamy texture.
- Al Dente Texture: Risotto should be cooked until the rice is al dente; tender on the outside but still retaining a tiny, pleasant bite in the center.
- Variations: Feel free to try and turn it into butternut squash risotto or mushroom risotto.
- Serve this Recipe: Serve with Roasted Brussels Sprouts with Parmesan Cheese or Crock Pot Sausage and Peppers.
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Pumpkin Risotto
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Ingredients
- 1 ¼ cups Arborio rice
- 2 Tablespoons Butter
- 1 Onion, minced
- 1 Tablespoon Minced garlic, or to taste
- ⅔ cup Pumpkin puree
- ½ Tablespoon Poultry seasoning, or to taste
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 4 cups Chicken broth, as needed
- ½ cup Heavy whipping cream
- ¼ cup Parmesan cheese, grated
Instructions
- Put the arborio rice in a stockpot or Dutch oven and cook it on medium heat.
- Toast the rice for approximately 5 minutes, stirring occasionally until it becomes fragrant, take it out of the stockpot.
- Melt the butter in the stockpot, then add the onion and saute for 3-4 minutes until golden, making sure to stir frequently.
- After adding garlic, cook and stir for 1 minute before reintroducing the rice.
- Incorporate the pumpkin puree and seasonings into the mixture, ensuring to stir regularly while cooking for 1-2 minutes.
- Incorporate 2 cups of broth into the mixture and turn up the heat to medium high.
- After the broth comes to a simmer, lower the heat and cook further, stirring occasionally, until all the broth is absorbed.
- Continue to pour in more broth, adding 1/2 cup at a time, ensuring that the rice fully soaks it up before proceeding, until the risotto reaches the desired thickness.
- Add the heavy whipping cream to the mixture and cook for a duration of 2 minutes. Following this, incorporate the Parmesan cheese and remove the pumpkin risotto from the heat.
Christina’s Notes
- Balsamic Vinegar: To elevate the flavor, drizzle a bit of balsamic vinegar over your pumpkin risotto just before serving. It adds a delicious tanginess.
- Fresh Pumpkin: If you have fresh pumpkin or butternut squash on hand, you can certainly use them in place of canned pumpkin puree.
- Goat Cheese: For an extra layer of creaminess and a touch of tang, top your pumpkin risotto with crumbled goat cheese.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, scroll up on the page.