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Pumpkin Risotto Creamy, Flavorful, and Perfect for Fall

As fall approaches, nothing hits the spot quite like a creamy pumpkin risotto. Combining the hearty, creamy texture of Arborio rice with the natural sweetness of pumpkin, this dish is a cozy and comforting meal perfect for colder months. Whether you’re a seasoned risotto maker or trying it for the first time, this guide will walk you through how to make the perfect pumpkin risotto.

  • Total Time: 31 minute
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 ½ cups Arborio rice
  • 1 ½ cups roasted pumpkin or 1 cup canned pumpkin puree
  • 4–5 cups chicken or vegetable broth, warmed
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • ½ cup white wine (optional)
  • 2 tablespoons butter or olive oil
  • ½ teaspoon nutmeg
  • 4–5 fresh sage leaves (optional)
  • ½ cup grated Parmesan cheese (optional)
  • Salt and pepper to taste
  • Toasted pumpkin seeds (for garnish)

Instructions

  • Prepare the Pumpkin
    • If using fresh pumpkin: Roast the cubed pumpkin in the oven at 400°F for 25-30 minutes until tender.
    • If using canned pumpkin: Skip this step and measure out 1 cup of puree.
  • Sauté the Aromatics
    • In a large pan, melt the butter (or heat olive oil) over medium heat. Add the chopped onion and garlic and sauté until softened and fragrant, about 3-4 minutes.
  • Toast the Rice
    • Add the Arborio rice to the pan and stir it with the onion and garlic. Cook for about 2-3 minutes, allowing the rice to absorb the flavors.
  • Add the Wine (Optional)
    • Pour in the white wine and cook until most of the liquid has evaporated, about 1-2 minutes.
  • Add the Broth
    • Slowly add the warmed broth one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more. Continue this process for 18-20 minutes until the rice is tender but still slightly firm to the bite (al dente).
  • Stir in the Pumpkin
    • Once the rice is almost fully cooked, stir in the roasted or canned pumpkin. Mix well and let it cook for another 2-3 minutes.
  • Add Parmesan and Nutmeg
    • Stir in the grated Parmesan cheese and nutmeg. Season with salt and pepper to taste.
  • Serve and Garnish
    • Serve the risotto hot, garnished with toasted pumpkin seeds and crispy sage leaves for added texture and flavor.
  • Author: Lyli Mildiva
  • Prep Time: 10 minutes
  • Cook Time: 30-35 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Keywords: pumpkin risotto, creamy pumpkin risotto, fall risotto, risotto recipe, roasted pumpkin risotto, vegan risotto, vegetarian risotto, Italian comfort food