Description
Velvety, savory, and infused with pumpkin and Parmesan, this Creamy Pumpkin Risotto is a comforting fall twist on the Italian classic. It’s luxurious without being heavy—an elegant, seasonal side that pairs beautifully with turkey, roasted veggies, or a glass of white wine.
Ingredients
1 cup Arborio rice
1 cup pumpkin puree (pure, not pie filling)
½ cup freshly grated Parmesan cheese
¼ cup dry white wine (or sub with more broth)
4 cups vegetable broth, warmed
1 small onion, finely chopped
2 tbsp unsalted butter
Salt and pepper to taste
Optional twist: ¼ tsp ground sage or nutmeg for warmth
Optional garnish: crispy sage, toasted pumpkin seeds, or a drizzle of balsamic glaze
Instructions
In a saucepan, keep vegetable broth warm over low heat.
In a separate large skillet or pot, melt butter over medium heat. Add chopped onion and sauté until translucent, about 4–5 minutes.
Stir in Arborio rice and cook for 1–2 minutes, until edges are translucent.
Pour in white wine and stir until mostly absorbed.
Begin adding warm broth one ladle at a time, stirring constantly. Wait until liquid is mostly absorbed before adding more. Continue until rice is tender and creamy, about 20–25 minutes.
Stir in pumpkin puree, Parmesan, and any spices you’re using. Season with salt and pepper to taste.
Remove from heat and let sit for 2–3 minutes to thicken slightly.
Serve warm, garnished as desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course
Nutrition
- Calories: 280
- Fat: 10g
- Carbohydrates: 36g
- Protein: 9g