Pumpkin Risotto

This pumpkin risotto is a rich, creamy, and comforting dish that highlights the warm, rich flavors of fall. The silky texture and deep, nutty notes create a perfect balance between the pumpkin’s natural sweetness, the savory depth of Parmesan. Try it once, and it may become your go-to fall recipe!

Ingredients and Substitutes

• Carnaroli Rice: This is one of the best rices for risotto as it absorbs liquid well while maintaining a firm texture. Arborio rice can also be used, but Carnaroli is the most forgiving in case it is overcooked. If this is your first time cooking risotto, use Carnaroli.
• Pumpkin: Use a firm, sweet variety like sugar pumpkin, kabocha, or butternut squash. These pumpkins provide a naturally rich flavor and a creamy texture when blended. Avoid watery pumpkins, as they can make the risotto too thin.
• Vegetable or Chicken Stock: The base of a great risotto is a good stock. You can use homemade stock or a high-quality store-bought version. Just make sure it’s flavorful otherwise, the risotto will be bland.
• White Wine: Adds acidity and enhances the risotto’s depth. Choose a dry white wine such as Sauvignon Blanc or Pinot Grigio. If avoiding alcohol, substitute with Verjus or extra stock and a splash of lemon juice.
• Parmesan Cheese: Use Parmigiano Reggiano or Grana Padano for the best flavor. Use freshly grated cheese as it melts more smoothly than pre-grated varieties, creating a creamier risotto. If you’re vegetarian, choose a vegetarian Parmesan-style cheese, as traditional Parmesan and Grana Padano contain animal rennet.
• Butter: Adding cold butter at the end of cooking creates a silky, creamy texture and enhances the richness of the risotto. It also helps stop the cooking process once the rice is perfectly al dente. Use unsalted butter to better control the seasoning.
• Shallots: These provide a milder, slightly sweet onion flavor that complements the pumpkin. If shallots aren’t available, use finely chopped yellow or white onion instead.
• Garlic: Adds aromatic depth to the dish. Use freshly minced garlic for the best flavor.
• Nutmeg: A pinch of freshly grated nutmeg deepens the flavor of the risotto.
• Olive Oil: Regular (neutral) olive oil is ideal for roasting the pumpkin, as it has a mild flavor and a moderate smoke point. If needed, you can substitute it with another neutral oil with a high smoke point, such as avocado oil or vegetable oil.
• Pumpkin Oil (Optional Garnish): A drizzle of pumpkin seed oil before serving adds a nutty richness and a gourmet touch to the dish.
• Parsley (Optional Garnish): Not necessary, but if you have some on hand, you can add a small amount of chopped parsley for color and a pop of freshness.

Chef Tips

Toast the Rice for Better Texture: Lightly toasting the rice in butter before adding the wine helps develop a deeper flavor and helps the grains maintain their structure. Stir continuously to coat the rice evenly in fat, which helps regulate the absorption of liquid.

Sauté the Shallots Slowly: Cook the shallots over medium heat, stirring them regularly to avoid browning, until they soften and turn translucent. Browning them can add unwanted bitterness and color to the risotto.

Finish with Butter and Parmesan Off Heat: Once the risotto is cooked to a perfect al dente texture, turn off the heat before stirring in cold butter and freshly grated Parmesan. This processis known as “mantecatura“, and it creates a rich, velvety consistency. Adding these ingredients off heat helps create a smooth, creamy risotto and helps stop the cooking process, stopping the rice from overcooking.

Storage and Leftovers

Refrigeration: Allow the risotto to cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 3 days.

Freezing (Not Recommended): Freezing can cause it to become grainy and lose its signature consistency. If necessary, freeze in portions for up to 3 months and reheat gently with added liquid to help restore creaminess.

Reheating Leftovers

Reheating on the Stovetop (Recommended): Warm the risotto in a pan over medium-low heat, adding a splash of stock or water to loosen the texture. Stir continuously until heated through and creamy.

Reheating in the Microwave: Place the risotto in a microwave-safe bowl. Cover loosely and heat for 2 minutes, then continue heating in 30-second intervals, stirring between each, until hot throughout.

Frequently Asked Questions

More Recipes You May Like:

• Italian Sausage Pasta
• Pumpkin Soup
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• Saffron Risotto
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Pumpkin Risotto

Jack Slobodian

This pumpkin risotto is a rich, creamy, and comforting dish that highlights the warm, rich flavors of fall. The silky texture and deep, nutty notes create a perfect balance between the pumpkin’s natural sweetness, the savory depth of Parmesan. Try it once, and it may become your go-to fall recipe!

5 from 5 votes

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Prep Time 25 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Appetizer, Main Course

Cuisine Italian

Servings 4

Calories 783 kcal

Equipment

• Food Processor or blender
• Medium Pot
• Large Deep Sauté Pan

Ingredients

 

US CustomaryMetric

 

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Risotto Base:

• 2 ½ cups / 17 ½ oz carnaroli rice or arborio rice
• 2 shallots finely diced
• 3 garlic cloves minced
• ¾ cup / 6 fl oz white wine
• 7 ½ cups / 60 fl oz vegetable stock or chicken stock
• 5 tbsp / 2 ½ oz unsalted butter cubed
• ⅔ cup / 2 ½ oz parmesan freshly and finely grated
• nutmeg freshly grated
• sea salt to taste
• freshly cracked black pepper to taste

Pumpkin:

• 2.2 lbs pumpkin peeled and diced into 1-inch cubes
• olive oil (for roasting pumpkin), or neutral cooking oil

Garnish (optional):

• parsley chopped
• pumpkin oil

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Instructions

 

Roast the Pumpkin:

• Preheat the oven to 400°F (204°C).
• In a large bowl, mix the diced pumpkin with a drizzle of olive oil.
• Spread on a baking tray, season with salt and pepper, and roast for 20–25 minutes, until al dente. The pumpkin should be tender but still hold its shape.
• Remove one-quarter of the pumpkin and set aside. Roast the remaining pumpkin for another 10 minutes until very soft.

Prepare the Stock & Pumpkin Purée:

• In a medium pot, bring the stock to a boil, then turn off the heat and cover.
• Blend the softened pumpkin with a ladle of warm stock, adding more as needed, until you have a smooth purée.

Cook the Risotto:

• In a large sauté pan over medium heat, melt half of the butter.
• Add the shallots and sauté for 5 minutes until softened. Stir in the minced garlic and cook for 1 minute.
• Add the rice and sauté for 1 minute, stirring constantly.
• Pour in the white wine and cook for 2 minutes, until mostly evaporated.

Simmer the Risotto:

• Add enough stock to cover the rice, then reduce heat to a small simmer.
• Stir regularly, adding more stock a ladle at a time to keep the rice covered with stock. Continue this process for about 15 minutes, until you have used all the stock and the rice is soft with a slight bite.

Finish & Serve:

• Stir in the pumpkin purée and reserved roasted pumpkin cubes. Cook for 2 more minutes, stirring gently.
• Remove from heat and stir in the remaining butter, Parmesan, and a pinch of freshly grated nutmeg. Mix until fully incorporated. Season to taste with salt.
• Serve hot, garnished with chopped parsley and a drizzle of pumpkin oil if desired.

Notes

Risotto Rice: Carnaroli rice works best for risotto because it absorbs liquid well while staying firm. Arborio rice can be used as an alternative but is more prone to overcooking.

Pumpkin: The recipe uses both puréed and roasted pumpkin for the best balance of flavor and texture. Make sure to set aside a portion of the pumpkin before fully roasting the rest.

Stock Temperature: Keep the stock warm while cooking the risotto. Adding cold stock can slow the cooking process and affect the texture.

Stirring: Stir regularly to help the risotto cook evenly and release starch for a creamy consistency.

Final Touch: Remove the risotto from the heat before stirring in butter and Parmesan. Adding these ingredients off heat helps create a smooth, creamy risotto and helps stop the cooking process, stopping the rice from overcooking.

Nutrition

Calories: 783kcalCarbohydrates: 120gProtein: 19gFat: 22gSaturated Fat: 14gTrans Fat: 1gCholesterol: 57mgSodium: 331mgPotassium: 1065mgFiber: 5gSugar: 9gVitamin A: 21940IUVitamin C: 24mgCalcium: 307mgIron: 5mg

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