Creamy Pumpkin Risotto

Why You’ll Love This Recipe

There’s something so satisfying about a bowl of creamy risotto—especially when it’s kissed with fall flavor. Here’s why I love this one:

• Perfect balance of savory and sweet from pumpkin and Parmesan

• Creamy, comforting texture from slow-cooked Arborio rice

• Elegant enough for special occasions but easy enough for weeknights

• Vegetarian-friendly main or side dish

• Customizable with roasted veggies or fresh herbs

• Makes my kitchen smell amazing while it simmers

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup Arborio rice

• 1 cup pumpkin puree

• ½ cup Parmesan cheese, grated

• ¼ cup white wine

• 4 cups vegetable broth (kept warm)

• 1 small onion, finely chopped

• 2 tablespoons butter

• Salt and pepper, to taste

Optional Garnishes:

• Extra Parmesan cheese

• Fresh herbs (thyme or sage work beautifully)

• Toasted pumpkin seeds

Directions

1. Sauté the Onion:
   I melt butter in a large skillet or saucepan over medium heat, then add the chopped onion. I cook it for 3–5 minutes until it’s soft and translucent.

2. Toast the Rice:
   I stir in the Arborio rice, letting it toast in the butter for 1–2 minutes. This gives the risotto its signature nutty base and helps it absorb the broth better.

3. Deglaze with Wine:
   I pour in the white wine and stir constantly until it’s fully absorbed into the rice. This adds great flavor and a subtle acidity.

4. Add the Broth Gradually:
   I add the warm vegetable broth one cup at a time, stirring frequently and waiting until each addition is mostly absorbed before adding the next. This process takes about 20 minutes and is key to the creamy texture.

5. Add Pumpkin and Parmesan:
   Once the rice is tender and the texture is creamy, I stir in the pumpkin puree and grated Parmesan. I mix until everything is well combined and heated through.

6. Finish and Serve:
   I remove the risotto from the heat, season with salt and pepper, and serve it warm. I usually top it with more Parmesan, a sprinkle of fresh herbs, or even a few toasted pumpkin seeds.

Servings and timing

This recipe serves 6 people. It takes about 10 minutes to prep and 30–35 minutes to cook, so I have a beautiful meal on the table in under 45 minutes.

Variations

I sometimes stir in roasted vegetables like butternut squash, mushrooms, or spinach to make it heartier. If I want extra richness, I add a dollop of cream or mascarpone cheese at the end. For a little spice, I sprinkle in a pinch of nutmeg or cinnamon with the pumpkin.

Storage/reheating

I store leftover risotto in an airtight container in the fridge for up to 2 days. To reheat, I add a splash of broth or water and warm it on the stovetop, stirring until creamy again. It’s not quite the same texture as fresh, but still incredibly tasty.

FAQs

Can I use canned pumpkin instead of fresh?

Yes, I use 100% pure canned pumpkin puree for this recipe. It’s convenient and blends beautifully into the risotto.

Can I make this risotto vegan?

Absolutely. I use plant-based butter and a dairy-free Parmesan substitute—it still turns out rich and flavorful.

What kind of wine should I use?

I usually go with a dry white wine like Sauvignon Blanc or Pinot Grigio. It adds acidity and balances the richness.

Can I make this without wine?

Yes, I’ve made it without wine by deglazing the pan with extra broth or a splash of apple cider vinegar for acidity.

Is it okay to freeze risotto?

I don’t recommend freezing it—the texture changes too much. But it keeps well in the fridge for a couple of days and reheats nicely with broth.

Conclusion

Creamy Pumpkin Risotto is one of those comforting dishes that makes any meal feel special. The soft, creamy texture paired with warm, savory pumpkin flavor is everything I love about fall in a bowl. Whether I’m serving it as a side for a holiday feast or enjoying it as a cozy dinner, this risotto always feels like a little celebration of the season.

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