Filled with the flavors of fall, this pumpkin risotto features arborio rice slow cooked with onion, garlic, broth, pumpkin puree, and cozy spices until creamy and delicious!
Jump to:
- Ingredients You Need to Make This Recipe
- How To Make This Risotto
- What Is Risotto?
- Which Rice Is Best for Risotto?
- What Kind of Pumpkin is Best for This Risotto?
- Can I Make This Risotto Ahead of Time
- What To Serve with Pumpkin Risotto
- Storing This Risotto
- Recommended Tools for This Recipe
- Check Out These Other Fall-Ready Recipes Before You Go!
- 📖 Recipe
If you are going to try a savory pumpkin recipe this fall season, this Creamy Pumpkin Risotto is the one you should try. The creamy, perfectly cooked risotto paired with the warm spices and pumpkin flavor is out of this world!
Ingredients You Need to Make This Recipe
Low sodium chicken stock. You can also use chicken or vegetable broth if you prefer. We will add the broth in batches to slow cook the rice, giving the risotto an extra creamy consistency.
Canned pumpkin puree. Be sure you purchase pumpkin puree and not pumpkin pie filling. We will use one cup of puree for this recipe. You can also puree fresh sugar pumpkin if you prefer, but it is not necessary for this recipe. Do not use field or jack-o-lantern pumpkins, which are not good for cooking.
Salt. Kosher, sea salt, or regular table salt will work for this recipe. We add a small amount to season the risotto.
Ground nutmeg. This warm, nutty, and slightly sweet spice adds wonderful flavor to the risotto.
Ground cinnamon. The cinnamon really adds great depth of flavor to the risotto and a subtle spiciness and a hint of sweetness.
Ground cayenne. This ingredient is completely optional, however, I find that a very small amount provides the perfect subtle kick and highlights the warmth of the other spices.
Butter and extra virgin olive oil. We will use a combination of these two fats to soften the vegetables and toast the rice.
Yellow onion. We will use half of a medium, sweet onion to help flavor our risotto. You can also use a shallot or white onion if you prefer.
Fresh garlic. Three large cloves or 4-5 smaller gloves of minced garlic also add flavor to the risotto.
Arborio rice. This rice is most commonly used for making risotto in the US. It is a short-grained, round rice with a high starch content, making it perfect for risotto.
How To Make This Risotto
In a large saucepan or medium stockpot over medium-high heat, add chicken stock, pumpkin puree, salt, nutmeg, cinnamon, and cayenne. Stir ingredients to combine and bring them to a boil, then reduce heat to low and keep the broth at just below a simmer.
In a separate stockpot or Dutch oven, heat oil and butter over medium-high heat until butter is melted. Add onion and cook for 2-3 minutes until translucent. Add garlic and cook for about another minute until fragrant.
Add rice to the pot with the onion and cook for 2-3 minutes, stirring constantly and ensuring all the rice is coated with oil. Add about a half cup of the stock to the rice and cook until the stock is completely absorbed, stirring occasionally.
Repeat the process of adding and cooking the stock until about one cup of stock is left. Test the texture of your risotto to determine how much more stock you need to add. I prefer an al dente texture, in which the rice has a slight bite to it. I ended up with about a half cup of broth leftover.
Risotto after adding the first batch of broth. 
Risotto after adding about half of the broth.
Once your rice has reached your desired consistency, remove the pot from the heat and stir in the parmesan cheese. Serve risotto immediately.
What Is Risotto?
Risotto is a northern Italian rice dish cooked with broth until it reaches a creamy consistency. Meat, vegetable, or seafood broth can be used in risotto. Many types of risotto contain butter, onion, white wine, and parmesan cheese.
This is one of the most common ways of cooking rice in Italy. Risotto in Italy is normally a first course served before the main course.
Which Rice Is Best for Risotto?
A high-starch, round medium, or short-grain white rice is typically used for making risotto. These kinds of rice can absorb liquids and release starch, so they are stickier than the long grain varieties.
The main varieties used in Italy are Arborio (also most commonly used in the US), Baldo, Carnaroli, Maratelli, Padano, Roma, and Vialone Nano. Carnaroli, Maratelli, and Vialone Nano are considered to be the best but can be hard to find in American supermarkets.
We use Arborio rice for this pumpkin risotto recipe, which yields a wonderful texture and is easily found in local US grocers.
What Kind of Pumpkin is Best for This Risotto?
I recommend canned pumpkin for this recipe as it is a time saver and ensures you have a smooth, creamy consistency. You can also use fresh sugar pumpkins, which are the small, round pumpkins.
Do not use any type of field or jack-o-lantern pumpkin as these have watery, stringy flesh and are not good for cooking.
Can I Make This Risotto Ahead of Time
The short answer here is yes, technically you can make this risotto ahead of time and store it until ready to serve. However, I do not recommend doing so. Risotto has the best texture and flavor when cooked and served immediately.
If you are in a pinch and have to prep your risotto ahead of time, cook the rice up until the point it is still a bit crunchy in the center. Spread it out in an airtight container and store it in the refrigerator.
Then when ready to serve, cook the risotto with more broth until the rice is al dente (toothsome but not crunchy) and the texture is creamy. Keep in mind, that the longer risotto sits, the more mushy and dense the texture will get.
What To Serve with Pumpkin Risotto
There are countless entree options that pair great with pumpkin risotto, my favorite being salmon! Here are a few of my favorites from the archives:
Storing This Risotto
You can store this risotto in an airtight container in the refrigerator for up to five days. I do not recommend freezing risotto as frozen rice can get very hard, causing it to become very grainy upon reheating.
To reheat this risotto, heat about a ¼ cup of broth for every one cup of risotto in a medium saucepan over medium-high heat. Add the risotto and cook until the rice warms, stirring to combine everything and make it creamy once again.
Recommended Tools for This Recipe
Check Out These Other Fall-Ready Recipes Before You Go!
📖 Recipe
Creamy Pumpkin Risotto
Ingredients
- 8 cups low sodium chicken stock you can also use chicken or vegetable broth
- 1 cup canned pumpkin puree be sure not to use pumpkin pie filling
- 2 teaspoons salt
- ½ teaspoons ground nutmeg
- 1 teaspoon ground cinnamon
- ⅛-¼ teaspoon ground cayenne optional
- 2 tablespoons butter
- 2 tablespoons olive oil extra virgin
- ½ medium yellow onion
- 3 large cloves fresh garlic minced, or 4-5 smaller cloves
- 1 ½ cups arborio rice
- 1 cup grated Parmesan cheese
Instructions
- In a large saucepan or medium stockpot over medium-high heat, add chicken stock, pumpkin puree, salt, nutmeg, cinnamon, and cayenne. Stir ingredients to combine and bring them to a boil, then reduce heat to low and keep the broth at just below a simmer.
- In a separate stockpot or Dutch oven, heat oil and butter over medium-high heat until butter is melted. Add onion and cook for 2-3 minutes until translucent. Add garlic and cook for about another minute until fragrant.
- Add rice to the pot with the onion and cook for 2-3 minutes, stirring constantly and ensuring all the rice is coated with oil and slightly toasted. Add about a half cup of the stock to the rice and cook until the stock is completely absorbed, stirring occasionally.
- Repeat the process of adding and cooking the stock until about one cup of stock is left. Test the texture of your risotto to determine how much more stock you need to add. Cook until the rice is al dente, or still has a slight bite to it. I ended up with about a half cup of broth leftover. This process should take close to 45 minutes.
- Once your rice has reached your desired consistency, remove the pot from the heat and stir in the parmesan cheese. Serve risotto immediately.
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