Pumpkin Risotto has golden, glossy grains of Arborio rice swirled in a silky pumpkin and Parmesan sauce, finished with a pat of butter and a sprinkle of fresh sage. This is fall dinner comfort in a bowl, and it smells every bit as cozy as it tastes.
This is the kind of dish that makes you slow down on a busy weeknight, in the best possible way. It takes the classic technique of slow-simmered, hand-stirred risotto and gives it a warm, autumnal twist with pumpkin puree, thyme, and a whisper of nutmeg. You get all that creamy, comforting texture you love from a good risotto, but with cozy fall flavor that feels perfect for October and November dinners.
It is elegant enough for a dinner party, yet simple enough to pull off any night of the week, and every bite is rich, savory, and just a little bit sweet from the pumpkin. Best of all, it comes together with pantry staples you probably already have on hand.
Helpful Tips
- Keep your broth warm: Adding cold broth to the rice shocks the grains and slows down the cooking process, so keeping it at a gentle simmer on the stove next to your pan helps everything cook evenly and stay creamy.
- Add the broth slowly: Resist the urge to dump it all in at once. Ladling it in a little at a time and stirring frequently is what coaxes the starch out of the rice and gives risotto its signature velvety texture.
- Use pure pumpkin puree, not pie filling: Pumpkin pie filling is already sweetened and spiced, which will throw off the savory balance of this dish, so double check your can before you stir it in.
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Pumpkin Risotto
Ingredients
- 5 cups chicken or vegetable broth
- 2 tablespoons olive oil
- 2 tablespoons butter divided
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 1 cup pumpkin puree
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt plus more to taste
- 1/4 teaspoon black pepper
- 3/4 cup Parmesan cheese finely grated
- 1 tablespoon fresh sage chopped, optional
- additional Parmesan for serving
Instructions
- Add the broth to a saucepan and keep it warm over low heat.
- Heat the olive oil and 1 tablespoon of butter in a large skillet or wide saucepan over medium heat. Add the shallot and cook for 3 to 4 minutes, until softened.
- Add the garlic and cook for 30 seconds.
- Stir in the Arborio rice and cook for 1 to 2 minutes, stirring frequently, until the grains are lightly toasted.
- Pour in the white wine and cook until it is almost completely absorbed.
- Add about 1 cup of the warm broth. Stir frequently until the liquid is mostly absorbed.
- Continue adding the broth about 1/2 to 1 cup at a time, stirring often and allowing each addition to absorb before adding more. Continue for about 18 to 22 minutes, until the rice is creamy and tender but still slightly firm in the center.
- Stir in the pumpkin puree, thyme, nutmeg, salt, and pepper. Cook for another 2 to 3 minutes, adding a splash of broth if the risotto becomes too thick.
- Remove the pan from the heat. Stir in the Parmesan, remaining tablespoon of butter, and sage, if using.
- Taste and adjust the seasoning. Serve immediately with extra Parmesan on top.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.