Creamy Pumpkin Risotto Recipe

Introduction

Creamy Pumpkin Risotto is a comforting dish perfect for autumn or any time you crave a rich, velvety meal. This recipe combines smooth pumpkin puree with classic Arborio rice and Parmesan for a flavorful, satisfying dinner.

Ingredients

• 1 cup Arborio rice
• 1 cup pumpkin puree
• ½ cup grated Parmesan cheese
• ¼ cup white wine
• 4 cups vegetable broth, kept warm
• 1 small onion, finely chopped
• 2 tablespoons butter
• Salt and pepper, to taste

Instructions

1. Step 1: Heat butter in a large skillet or saucepan over medium heat. Add the finely chopped onion and sauté for 3–5 minutes until soft and translucent.
2. Step 2: Stir in the Arborio rice, coating it in the butter. Toast the rice for 1–2 minutes, stirring frequently.
3. Step 3: Pour in the white wine and stir until it has fully absorbed into the rice.
4. Step 4: Add the warm vegetable broth one cup at a time, stirring often and allowing each addition to be absorbed before adding the next. This process will take about 20 minutes.
5. Step 5: Once the rice is tender and creamy, stir in the pumpkin puree and grated Parmesan cheese. Mix well until heated through and combined.
6. Step 6: Remove from heat, season with salt and pepper to taste, and serve warm. Optionally, garnish with extra Parmesan or fresh herbs.

Tips & Variations

• Add a pinch of nutmeg or cinnamon for a warm, autumnal flavor twist.
• For extra creaminess, stir in mascarpone cheese or a splash of cream just before serving.
• Use vegan Parmesan and dairy-free butter to make a dairy-free version.
• Top the risotto with roasted mushrooms or toasted pepitas to turn it into a hearty main dish.

Storage

Store leftover risotto in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of broth to revive its creamy texture. This dish is best enjoyed fresh and is not ideal for freezing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin puree works perfectly and is a convenient option for this risotto.

What can I substitute for white wine?

If you prefer not to use white wine, you can replace it with an equal amount of additional vegetable broth or a splash of lemon juice for a bit of acidity.

Creamy Pumpkin Risotto Recipe

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A rich and creamy pumpkin risotto that combines the earthy sweetness of pumpkin puree with the comforting creaminess of Arborio rice and Parmesan cheese. This easy-to-make dish is perfect for fall dinners, offering warming flavors and a satisfying texture.

• Author: lea
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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Risotto Base

• 1 cup Arborio rice
• 1 small onion, finely chopped
• 2 tablespoons butter
• ¼ cup white wine
• 4 cups vegetable broth, kept warm
• Salt and pepper, to taste

Flavorings

• 1 cup pumpkin puree
• ½ cup grated Parmesan cheese

Instructions

1. Sauté the Onion: Heat butter in a large skillet or saucepan over medium heat. Add the finely chopped onion and sauté for 3–5 minutes until it becomes soft and translucent, creating a flavorful base for the risotto.
2. Toast the Rice: Stir in the Arborio rice, coating every grain in the butter and onion mixture. Toast the rice for 1–2 minutes to enhance its nutty aroma and develop a slight crunch before liquid is added.
3. Deglaze with Wine: Pour in the white wine, stirring continuously until it is fully absorbed by the rice, infusing the risotto with subtle acidity and depth of flavor.
4. Add Broth Gradually: Begin adding the warm vegetable broth one cup at a time. Stir frequently and allow each addition to be fully absorbed before adding the next. This slow process releases the rice’s starches resulting in a creamy texture. Continue this for about 20 minutes until the rice is tender but still has a slight bite.
5. Incorporate Pumpkin and Cheese: When the rice is cooked to perfection, stir in the pumpkin puree along with the grated Parmesan cheese. Mix thoroughly until the ingredients are heated through and the risotto attains a rich, creamy consistency.
6. Season and Serve: Remove the risotto from heat. Season with salt and pepper to taste. Serve warm, optionally garnished with extra Parmesan or fresh herbs for added brightness and flavor.

Notes

• Warm Spices: Add a pinch of nutmeg or cinnamon to the risotto to enhance the pumpkin’s fall flavors.
• Extra Creamy: Stir in mascarpone cheese or a splash of heavy cream just before serving for an ultra-luxurious texture.
• Dairy-Free Option: Substitute Parmesan with vegan Parmesan and use dairy-free butter to make this recipe dairy-free.
• Main Dish Upgrade: Top the risotto with roasted mushrooms or toasted pepitas to add texture and richness.
• Storage: Store leftovers in the refrigerator for up to 3 days. Reheat gently by adding a little broth to restore creaminess. This dish is not ideal for freezing.

Keywords: pumpkin risotto, creamy risotto, autumn recipes, Italian risotto, vegetarian risotto, fall dinner ideas