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Pumpkin risotto with pumpkin oil on a plate.

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
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Course Appetizer, Main Course
Cuisine Italian
Servings 4
Calories 783 kcal

Equipment

Ingredients
 
 

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):

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
Made this recipe?I’d love to hear what you thought in the comments.