Pumpkin Risotto is a comforting dish that combines the rich and earthy flavors of pumpkin with the savory goodness of Arborio rice. This easy, 30 minute recipe is one of the best dishes I’ve ever made. My family loved this pumpkin risotto.
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Pumpkin Risotto is an irresistible dish that embodies all things autumn. Combining comforting warmth and vibrant flavors, this creamy Italian specialty is sure to become a seasonal favorite at your table.
Risotto is traditionally made with Arborio rice, chicken stock and wine. But this risotto calls for pumpkin puree to take it over the top. Pumpkin lends a creamy texture and slight sweetness that gets absorbed by the rice.
If you’re looking for more comforting fall recipes, try these Sweet Potato and Pumpkin Soup, Crock Pot Creamy White Chicken Chili and Copycat Panera Autumn Squash Soup.
Why We Love This Creamy Pumpkin Risotto Recipe
This pumpkin risotto isn’t just a dish; it’s a heartwarming embrace of autumn’s finest flavors. Its creamy, cheesy, and comforting qualities make it a family favorite, and the subtle hint of pumpkin elevates it to a seasonal delight. Even if you’ve never made risotto, try this pumpkin risotto this fall.
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- Quick and Easy: With just a few simple steps, you can have a delicious pumpkin risotto on the table in no time, making it perfect for busy weeknights.
- Family Friendly: Kids love the creamy texture and mild pumpkin flavor, making it a win for parents who want to sneak some extra veggies into their meals.
- Great Comfort Meal: Creamy, cheesy, and full of fall flavors, this risotto is the ultimate comfort food for chilly evenings.
Ingredient Notes to Make Risotto
- Arborio Rice: Arborio rice is essential for creating the creamy texture of risotto. It absorbs liquid beautifully, creating that signature creamy consistency.
- Parmesan Cheese: The Parmesan cheese adds a rich and nutty flavor to the risotto, complementing the pumpkin.
- Pumpkin Puree: Pumpkin puree brings a subtle sweetness and a beautiful orange color to the risotto.
See the recipe card below for a complete list of the ingredients with measurements.
Variations and Substitutions for the Best Pumpkin Risotto
Explore creative twists and substitutions to take your pumpkin risotto recipe to the next level and truly make it your own.
- Carnaroli Rice: If you can’t find Arborio rice, Carnaroli is a great alternative, offering a similar creamy result.
- Slow Cooker: If you prefer a hands-off approach, you can easily make this recipe in your slow cooker or the instant pot.
- Baked Pumpkin: Bake your own savory pumpkin. Roasted pumpkin adds another depth of flavor along with the butter and cheese. Add the white wine for more flavor.
- Sage: Whole sage leaves or chopped sage.
How to Make Pumpkin Risotto with Arborio Rice
These are the basic steps for making Pumpkin Arborio Rice Risotto. Refer to the full, printable recipe card below for detailed instructions.
Step 1: Toast Rice
Start by adding the rice in a stockpot over medium heat for about 5 minutes until toasted and fragrant, stirring occasionally.
Step 2: Saute Onion and Garlic
Next, add the onion and sauté in butter until golden, then add minced garlic and cook for another minute. Add the rice and cook.
Step 3: Add Pumpkin and Seasonings
Stir in the pumpkin puree and seasonings, letting them cook for 1-2 minutes while stirring often.
Step 4: Add Broth and Let Simmer
Add 2 cups of chicken broth and increase the heat. Once it simmers, reduce the heat and continue cooking until the liquid has been absorbed. Repeat this process, adding more broth as needed, until the risotto rice is cooked al dente or to your desired consistency. At the end of cooking, always take a final taste, checking the risotto for doneness and seasoning. If necessary, add more salt and pepper to taste.
Step 5: Add Remaining Ingredients until it became creamy
Finish by stirring in heavy whipping cream and grated Parmesan cheese for minutes and then remove from heat. I love to serve it topped with more butter and parmesan cheese.
Recipe FAQs to Make this Recipe
Expert Tips for Making This Fall Risotto Recipe
With these tips and tricks, you’ll be able to create a perfect fall inspired creamy risotto that’s both comforting and bursting with flavor. Enjoy this family favorite that’s quick, easy, and utterly satisfying.
- 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. Adding diced pumpkin enhances the dish. Be sure you don’t use Pumpkin pie filling.
- Goat Cheese: For an extra layer of creaminess and a touch of tang, top your pumpkin risotto with crumbled goat cheese.
- Flavor: Add a little more depth of flavor with a splash of white wine or festive fall flavors of fresh sage leaves, nutmeg or even enhance risotto with bacon .
- Roast: You can make the risotto with your own pumpkin. Roast and soften your own pumpkin with salt and pepper and a little olive oil for an alternative to the puree.
What to Serve with Pumpkin Risotto
Pumpkin Risotto
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.
Expert Tips
- 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.