Creamy Pumpkin Risotto
40 min
|
intermediate
|
Mediterranean diet
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 min | 30 min | 40 min |
Introduction
This creamy pumpkin risotto is rich, cozy, and surprisingly easy, with tender arborio rice in a velvety pumpkin Parmesan sauce.
It makes a beautiful holiday side dish for Thanksgiving or Christmas, but feels special enough for Valentine's Day or Mother's Day.
Serve it as a warming main course or as part of an Easter brunch spread with roasted vegetables or simple grilled chicken.
Ingredients (4 servings)
Ingredients:
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How to Make Creamy Pumpkin Risotto
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Prepare the base ingredients
Finely chop the onion and grate the Parmesan cheese, if not already grated, and set both aside.
Warm the vegetable broth in a saucepan over low heat so it stays hot but does not simmer hard.
-
Sauté the onion
Heat the olive oil in a wide, heavy bottomed skillet or Dutch oven over medium heat.
Add the chopped onion and cook, stirring often, until soft and translucent, about 4 to 5 minutes.
-
Toast the rice
Stir in the arborio rice and cook, stirring constantly, until the edges look translucent and the grains smell nutty.
This usually takes about 2 to 3 minutes and helps the rice hold its texture.
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Deglaze with wine
If using wine, pour it in and stir until most of the liquid has evaporated and the pan looks almost dry.
If skipping wine, add a ladle of warm broth instead and stir until mostly absorbed.
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Add broth gradually
Add one ladle of warm broth to the rice and stir gently until the liquid is almost absorbed.
Repeat, adding broth a ladle at a time and stirring often, until the rice is creamy but still slightly firm.
This will take about 18 to 22 minutes, and you may not need all the broth.
-
Stir in the pumpkin and seasonings
When the rice is almost done, stir in the pumpkin puree, salt, nutmeg, and black pepper until fully combined.
Cook for 2 to 3 more minutes, stirring, so the pumpkin warms through and the flavors mingle.
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Finish with butter and Parmesan
Turn off the heat and stir in the butter and grated Parmesan cheese until the risotto looks glossy and creamy.
Taste and adjust the seasoning with a little more salt or pepper if needed.
-
Serve the risotto
Spoon the risotto into warm bowls and serve right away while it is still loose and creamy.
Garnish with a little extra Parmesan or a sprinkle of nutmeg if you like.
Substitutions
- Use butternut squash puree instead of pumpkin puree
- Butternut squash has similar sweetness and color, so the risotto stays creamy and autumn themed but tastes slightly nuttier.
- Use chicken broth instead of vegetable broth
- Chicken broth adds a savory depth and richer body, making the risotto taste a little more comforting and robust.
- Use pecorino romano instead of Parmesan cheese
- Pecorino brings a saltier, sharper bite and still melts beautifully, so the risotto stays very creamy and flavorful.
Tips
- Keep the broth hot, not boiling
- Warm broth absorbs faster and cooks the rice evenly, while boiling broth can evaporate too quickly and change the texture.
- Stir often, not constantly
- Frequent stirring releases enough starch for creaminess, but short rests keep the grains intact and prevent a gluey result.
- Watch the rice, not the clock
- Taste a grain near the end; it should be tender at the edges with a tiny, pleasant bite in the center.
- Control the final texture with broth
- For looser risotto, add a splash of broth just before serving; for thicker bowls, cook a minute longer instead.
- Use a wide pan for even cooking
- A wide pan spreads the rice in a thinner layer, helping it cook evenly and absorb liquid at a steady pace.
Nutrition Facts *
| Energy | 360 | kcal |
|---|---|---|
| Protein | 9 | g |
| Total Fat | 9 | g |
| Carbohydrates | 63 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I know when the risotto is done?
- The rice should be creamy and spoonable, not stiff, with tender grains that still have a slight al dente bite.
- Why is my risotto gummy or sticky?
- Gummy texture usually means the rice cooked too long or with too much stirring, so the starch released all at once. Next time, cook over gentle heat, add broth gradually, and stop cooking as soon as the grains are just tender.
- Can I make this risotto ahead of time?
- Risotto tastes best right after cooking, because the rice keeps absorbing liquid as it sits and can turn mushy. If needed, undercook it slightly, cool it quickly, then reheat with extra broth until it loosens and finishes cooking.
- What can I do with leftover pumpkin risotto?
- Spread leftovers in a shallow dish to cool, then refrigerate in an airtight container for up to three days. Reheat gently with a splash of broth, or chill fully, roll into balls, bread, and pan fry as arancini style bites.
Serving Suggestions
This pumpkin risotto makes a lovely main dish beside a crisp green salad or simple roasted vegetables.
For a special touch, top each bowl with toasted pepitas, fried sage leaves, or a drizzle of browned butter.
You can also pair it with seared chicken, roasted salmon, or garlicky shrimp for a more filling, company ready dinner.
More pairings:
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