Creamy Pumpkin Risotto
40 min
|
intermediate
|
Mediterranean diet
Recipe by Eunice
Introduction
Creamy pumpkin risotto is Italian-style comfort, velvety and savory with a kiss of nutmeg and Parmesan, the kind of bowl that shuts everyone up after the first bite.
Make it the side dish that steals the show or a cozy meatless main for Thanksgiving, Christmas, Mother's Day, Easter brunch, and Valentine's Day.
Ingredients (4 servings)
Get Ingredients →Order the ingredients from your local store for pickup or delivery. You’ll check out through Instacart.
Ingredients:
- 1 Tbsp olive oil olive oil
- 1 small onion, finely chopped onion 1 ct small
- 1½ cups Arborio rice Arborio rice 9.38 oz
- ½ cup dry white wine (optional) dry white wine 4 fl oz
- 4 cups vegetable broth (warm) vegetable broth 2 lb
- 1 cup pure pumpkin purée (unsweetened) pure pumpkin purée 8.62 oz
- 1 tsp salt salt
- ¼ tsp ground nutmeg ground nutmeg 0.04 oz
- ¼ tsp black pepper black peppercorns (for black pepper)
- ½ cup grated Parmesan cheese grated Parmesan cheese 1.43 oz
- 1 Tbsp unsalted butter unsalted butter 0.5 oz
How to Make Creamy Pumpkin Risotto
-
Warm the broth
Pour the vegetable broth into a small saucepan and keep it at a bare simmer on low so every ladle you add stays hot.
Hot broth keeps starch release steady and prevents the rice from seizing or cooking unevenly.
-
Sweat the onion
Heat the olive oil in a wide heavy skillet or Dutch oven over medium heat.
Add the finely chopped onion with a pinch of salt and cook, stirring, until translucent and sweet but not browned, about 4 to 5 minutes.
-
Toast the rice
Add the arborio rice and stir to coat every grain in oil and onion.
Toast until the edges look slightly translucent and you smell a warm, nutty aroma, about 2 to 3 minutes.
-
Deglaze with wine (optional)
Pour in the white wine and stir until it is mostly absorbed, which should take 1 to 2 minutes.
This adds brightness and clears any fond from the pan for deeper flavor.
-
Build the risotto
Add a ladle of hot broth to just cover the rice and stir gently, keeping the mixture at a steady simmer.
When the liquid is mostly absorbed and you can drag your spoon and see the bottom briefly, add another ladle of broth.
Continue this rhythm, stirring often and adjusting heat as needed, until the rice is al dente with a creamy suspension, about 18 to 20 minutes.
-
Stir in pumpkin and season
Add the pumpkin puree, salt, nutmeg, and black pepper, then stir until fully combined and gently bubbling.
Cook 2 to 3 minutes to marry the flavors and let the pumpkin shine without dulling the texture.
-
Finish with Parmesan and butter
Take the pan off the heat and quickly stir in the grated Parmesan and butter until glossy and creamy.
If it feels too thick, loosen with a splash of hot broth until it falls from the spoon like a soft wave.
-
Rest and serve
Let the risotto sit for 1 minute so the grains relax and the sauce settles into that perfect creamy flow.
Taste and adjust salt or pepper, then plate immediately while it is irresistibly silky.
Substitutions
- White wine -> Extra broth + 1 to 2 teaspoons lemon juice or apple cider vinegar
- You keep the needed acidity for balance without alcohol, which brightens the pumpkin and cuts richness while preserving the same creamy texture.
- Parmesan cheese -> Pecorino Romano or 2 tablespoons nutritional yeast + 1 teaspoon white miso
- Pecorino brings a saltier, sharper edge for a bolder finish, while the nooch and miso combo delivers a savory, cheesy vibe with a lush mouthfeel for a dairy-free option.
- Pumpkin puree -> Roasted butternut squash puree
- Butternut gives a slightly sweeter, deeper flavor and a velvety body that behaves just like pumpkin for a seamless swap.
Tips
- Pick the right pan
- A wide heavy pan gives more surface area for evaporation and consistent stirring, which builds that creamy emulsion without overcooking the rice.
- Keep broth just simmering
- Cold broth shocks the rice and can make the texture tight, while a gentle simmer keeps starch release steady and the timing predictable.
- Stir smart, not nonstop
- Stir often enough to keep rice from sticking and to help starch emulsify, but give it short breaks so the grains do not break down and turn gluey.
- Toast rice until aromatic
- Proper toasting coats the grains in fat, adds a nutty flavor, and helps each kernel cook evenly so the center stays pleasantly al dente.
- Season in layers
- Salt the onions lightly, taste after adding pumpkin, then finish seasoning after the cheese goes in because Parmesan adds salinity and umami.
- Aim for all'onda texture
- Risotto should flow on the plate like a soft wave, so adjust with small splashes of hot broth at the end rather than chasing it later with cold liquid.
- Make leftovers work
- Chill any extra on a sheet pan, then roll into arancini the next day with a bit of cheese inside and pan-fry or air-fry for a zero-waste treat.
Nutrition Facts *
| Energy | 226 | kcal |
|---|---|---|
| Protein | 6 | g |
| Total Fat | 9 | g |
| Carbohydrates | 28 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I know when the rice is done?
- Taste a few grains and look for a tender exterior with a slight core that gently resists your bite, and make sure the sauce flows like thick lava rather than sitting in a tight mound.
- My risotto is too thick and stodgy, what now?
- Rewarm gently and whisk in hot broth a little at a time until it loosens and becomes glossy again, then taste and correct the seasoning since added liquid can dilute salt.
- It is soupy and not creamy, how can I fix it?
- Simmer while stirring for 1 to 2 minutes to reduce slightly, and beat in a small knob of butter or a spoon of Parmesan to pull the sauce together.
- Can I make this ahead?
- Par-cook the risotto to about 75 percent done, spread on a tray to cool fast, then finish with hot broth and the pumpkin just before serving for fresh texture.
- Can I use a different rice?
- Arborio works well, but Carnaroli gives even better creaminess and is harder to overcook, while long-grain rice will not produce the classic risotto texture.
- How do I keep it from sticking or burning?
- Use medium heat, stir often while scraping the bottom, and do not let the pan dry out between ladles of broth so starch does not scorch.
Serving Suggestions
Crispy sage in a quick brown butter drizzle or toasted pepitas add texture and a nutty contrast that makes the pumpkin pop, while a final crack of black pepper keeps the finish lively.
Great pairings include garlicky sautéed mushrooms, roast chicken thighs, or a simple bitter greens salad, plus a chilled Soave or cider to cut through the richness and keep things bright.
More pairings:
Reviews
We haven’t received any feedback on this recipe yet.
Made this recipe? How did it go?
Please leave your feedback below. We’d love to hear from you!
