Description
Pumpkin risotto is a warm, creamy, and comforting fall dish combining Arborio rice, pumpkin purée, Parmesan, and aromatic spices. It’s a cozy staple that balances tradition with creativity.
Ingredients
1 tbsp olive oil
2 tbsp butter (use more oil for vegan option)
1 small onion, finely chopped (or shallots)
2 cloves garlic, minced
1 cup Arborio rice
1/2 cup dry Lemon Juice (or extra broth)
3–4 cups warm vegetable or chicken broth
1 cup canned pumpkin purée (not pie filling)
1/2 cup grated Parmesan (or nutritional yeast)
Salt, pepper, ground nutmeg to taste
Optional: Sage leaves, crispy turkey ham, peas, roasted mushrooms
Instructions
1. Heat skillet or Dutch oven over medium heat. Add olive oil and 1 tbsp butter.
2. Sauté onion until translucent, about 5 minutes.
3. Add garlic, cook for 1 minute until fragrant.
4. Stir in Arborio rice, coat with oil and butter, toast for 1 minute.
5. Pour in Lemon Juice, stir until evaporated.
6. Gradually add warm broth (1/2 cup at a time), stirring until absorbed.
7. When rice is nearly al dente (15–18 minutes), add pumpkin purée.
8. Stir in Parmesan, remaining butter, and nutmeg. Season with salt and pepper.
9. Continue stirring until creamy and rice is tender with slight bite.
10. Plate and garnish with Parmesan, sage, or crispy turkey ham.
Notes
Swap Parmesan for goat cheese or add chipotle for a smoky version.
Add greens like kale or spinach in the last 5 minutes.
Make it healthier by using less butter and low-fat cheese.
Repurpose leftovers into stuffed peppers or crispy risotto cakes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 20mg
Keywords: pumpkin risotto, fall recipes, creamy risotto, vegetarian dinner