Go Back

Creamy Pumpkin Risotto

A comforting and creamy risotto that combines arborio rice with the sweetness of fresh pumpkin, perfect for autumn dining.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Arborio rice Can substitute with Carnaroli rice.
  • 1 medium Pumpkin (butternut or any type), diced Look for a smooth skin and firm structure.
  • 1 small Onion, chopped Sauté until translucent.
  • 4 cups Vegetable broth Keep warm in a pot.
  • 1/2 cup Parmesan cheese, grated For a vegan option, use nutritional yeast.
  • 2 tablespoons Butter Can substitute with olive oil for a lighter option.
  • 1 teaspoon Salt Adjust to taste.
  • 1 teaspoon Pepper Adjust to taste.
  • 1 tablespoon Olive oil For sautéing.

Method
 

Preparation
  1. Heat the vegetable broth in a pot over low heat, keeping it warm but not boiling.
  2. In a large skillet, heat olive oil. Add the chopped onion and sauté until translucent, about 3-4 minutes.
Cooking
  1. Add the diced pumpkin to the skillet and cook for another 3-5 minutes until tender.
  2. Stir in the Arborio rice, allowing it to coat in the oil and toast for a couple of minutes.
  3. Pour in a ladle of warm broth and stir gently until absorbed.
  4. Continue adding broth one ladle at a time, stirring frequently for about 20-25 minutes or until rice is al dente.
  5. Once cooked, remove from heat and stir in butter and grated Parmesan until melted.
  6. Season with salt and pepper to taste.
  7. Serve warm, garnished with additional Parmesan if desired.

Notes

For added flavor, consider serving with a refreshing salad or crusty bread. Store in the refrigerator for up to 3 days or freeze in a freezer-safe container for up to 2 months.