Pumpkin Risotto

Name: Pumpkin Risotto
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4
Ingredients: Carnaroli rice 1 ½ cup; Delica pumpkin 1.7 lbs; Yellow onions 3.5 oz; Vegetable broth 8 ½ cups; Parmigiano Reggiano PDO cheese 2.8 oz; White wine 4.1 tbsp; Butter 3 ½ tbsp; Black pepper to taste; Fine salt to taste; Extra virgin olive oil to taste

it es br de fr

Vegetarian

Difficulty: Easy
Prep time: 20 min
Cook time: 50 min
Serving: 4
Cost: Low
Note + the preparation time for vegetable broth

PRESENTATION

Warm color and that creamy risotto richness make pumpkin risotto a classic dish for cozy evenings or weekend gatherings. Families love how pumpkin risotto shows off beautiful golden-orange tones and offers a soft, almost velvety bite that feels especially nice when the weather turns chilly. Each bowl brings comforting fall flavors thanks to the pumpkin puree, and those pockets of roasted pumpkin add just a hint of natural sweetness—it’s really good for anyone who wants a change from plain rice. This is one of those vegetarian risotto recipes that usually steals the spotlight on the table, especially as a favorite seasonal dish that guests remember. While the creamy, slightly rich flavor always stands out, it’s the friendly, reliable vibe that makes it such a fit for family meals, whether you’re serving it at a holiday dinner or a regular Tuesday night. Kids and adults both like how familiar it tastes but with something a little special—plus, the color makes it look fun for fall!

Any time you’re craving true fall comfort food, this easy pumpkin risotto comes through with warming, gentle flavors and a creamy texture that finishes every bite just right. Works well for families with picky eaters, since you can adjust everything—maybe add cheese for extra richness, or keep it simple for the less adventurous. It fits all kinds of occasions: casual nights at home, bigger celebrations, even as a Thanksgiving side (nice with turkey or greens on the side). People appreciate that they can create a nice, impressive dish without any fuss or stress, and it always feels like a home-cooked treat. Pairing options are endless... that’s the beauty of pumpkin risotto—it’s as flexible as it is DELICIOUS. Whether you like a simple, good bowl by itself or you want to add fun toppings or fresh herbs, this meal gives you room to mix things up and please everybody at the table. For families ready to switch up the usual routine, this great dish gives you the comfort of a fall favorite plus the fun of something a little different.

How to prepare Pumpkin Risotto

To prepare pumpkin risotto, first make the vegetable broth and keep it warm. Then proceed to clean the pumpkin: remove the skin 1 and the seeds 2. Then cut it into slices and dice it 3. You will get about 21 oz in total.

Finely chop the onion 4 and place it in a large pan where you have heated the oil 5. Let the onion sauté over very low heat for about 10 minutes, until it becomes so tender it melts; help it release its liquids by adding a pinch of salt 6.

Then add the pumpkin 7 and roast it for a few minutes, stirring 8 to prevent it from sticking. Begin adding a ladle of hot broth 9, and add more little by little until the pumpkin is cooked (about 20 minutes): it should be very tender and creamy.

Meanwhile, heat a pan and pour the rice inside 10. We use the dry method because toasting the rice is essential for the grains to hold their shape during cooking. Toast the rice over high heat, stirring often until you can no longer hold it in your hand for more than a few seconds. It will take 2-3 minutes. Then deglaze with the white wine and stir immediately to prevent sticking 11. As soon as the wine has completely evaporated, pour the rice into the pan with the pumpkin 12.

Mix well and cook the rice, adding more hot broth as needed 13. It will take about 15-20 minutes, depending on the rice used. When it has reached the right consistency, turn off the heat. Add the butter 14 and the grated Parmesan cheese 15.

Add some black pepper 16, adjust the salt and cream the risotto well by stirring it. If you prefer a more liquid risotto, you can add another ladle of broth 17. Wait 1-2 minutes, plate the risotto, and serve it 18.

Storage

Store the pumpkin risotto, closed in an airtight container and placed in the refrigerator, for up to 1-2 days.

Advice

If you want to make your risotto more aromatic, flavor the sauté with aromatic herbs: thyme, rosemary, or marjoram… or why not use them all together!

Instead of onion, considering the sweet tendency of the pumpkin, strengthen it with shallots or garlic. For an extra creamy result, try replacing Parmesan with ricotta, mascarpone, or taleggio or even robiola or squacquerone!

For the translation of some texts, artificial intelligence tools may have been used.

Pumpkin Risotto

PRESENTATION

How to prepare Pumpkin Risotto

Storage

Advice

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