Go Back

Pumpkin Risotto

Pumpkin risotto is a creamy, comforting dish that combines the sweet earthiness of pumpkin with the rich, velvety texture of Arborio rice. It’s made by gradually stirring warm broth into sautéed onions and toasted rice, then finishing with Parmesan and butter for a glossy, tender result. The dish is topped with crunchy pumpkin seeds or herbs for added texture and color.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 4 cups chicken or vegetable broth Keep warm on low heat
  • 1 tablespoon olive oil Good quality
  • 1 small onion Finely chopped
  • 1.5 cups Arborio rice Toasted in butter before adding broth
  • 1 cup pumpkin puree Fresh or canned, avoid overly sweetened
  • 1/4 cup white wine Optional, for depth
  • 1/2 cup Parmesan cheese Freshly grated
  • 2 tablespoons butter Adds richness at the end
  • 2 tablespoons extra virgin olive oil For finishing
  • 1/4 cup toasted pumpkin seeds For topping, optional
  • to taste salt and pepper Adjust gradually

Equipment

  • Large, deep skillet or wide saucepan
  • Ladle
  • Wooden spoon
  • Saucepan to warm broth
  • Grater

Method
 

  1. Heat the broth in a saucepan until simmering, then reduce to low and keep warm.
  2. In a large skillet, melt the butter and olive oil over medium heat until fragrant, about 1 minute.
  3. Add the finely chopped onion and sauté until translucent and soft, about 5 minutes, smelling sweet and mild.
  4. Add the Arborio rice to the skillet and toast for 2 minutes, stirring constantly, until the edges turn translucent and it starts to smell slightly nutty.
  5. Stir in the pumpkin puree and cook for 3 minutes, allowing it to meld with the rice and release a warm, fragrant aroma.
  6. Pour in the white wine and stir until it evaporates, about 2 minutes, creating a glossy sheen on the rice.
  7. Begin adding the warm broth one ladleful at a time, stirring gently and waiting until the liquid is mostly absorbed before adding more. Continue this process for about 18-20 minutes, until the rice is tender but still has a slight bite.
  8. Taste the risotto and season with salt and pepper as needed. The rice should be creamy and thick, with a gentle jiggle in the pan.
  9. Remove from heat and stir in the grated Parmesan cheese and butter, creating a glossy, rich finish.
  10. Finish by drizzling with extra virgin olive oil and sprinkling toasted pumpkin seeds or herbs for added texture and visual appeal.
  11. Let the risotto rest off the heat for 2 minutes, then serve immediately for the best creamy texture.