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Pumpkin Risotto

Pumpkin risotto is a creamy, comforting dish that combines tender arborio rice with sweet, earthy pumpkin. The dish is cooked slowly with warm broth, stirring constantly to release starchy goodness and achieve a silky texture, finished with Parmesan and herbs for a fragrant, cozy meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups vegetable broth keep warm
  • 1 small onion finely chopped
  • 2 cups diced pumpkin fresh or canned
  • 1.5 cups arborio rice for creaminess
  • 1/2 cup white wine optional, for brightness
  • 1 cup Parmesan cheese grated
  • 2 tablespoons butter for richness
  • 2 tablespoons olive oil good quality
  • 2 fresh sage leaves or thyme, chopped
  • to taste salt and pepper

Equipment

  • Large sauté pan
  • Ladle
  • Wooden spoon
  • Measuring cups and spoons
  • Grater

Method
 

  1. Heat the vegetable broth in a pot until it simmers gently; keep it warm on low heat.
  2. In your large sauté pan, melt the butter with olive oil over medium heat until it begins to shimmer and smell fragrant.
  3. Add the finely chopped onion to the pan and cook, stirring frequently, until it turns translucent and soft, about 5 minutes.
  4. Stir in the diced pumpkin and cook until it starts to break down and releases a sweet aroma, about 10 minutes.
  5. Add the arborio rice to the pan and stir it around to coat each grain with the fat; cook for about 2 minutes until the edges look slightly translucent.
  6. Pour in the white wine and stir until it evaporates and the rice begins to look glossy.
  7. Begin adding the warm broth, one ladleful at a time, stirring constantly. Wait until the liquid is mostly absorbed before adding the next ladleful. Continue this process for about 18-20 minutes until the rice is creamy and just tender.
  8. Once the rice reaches the desired consistency, stir in the grated Parmesan cheese and chopped sage leaves. Let it sit off the heat for a minute to meld flavors.
  9. Season with salt and freshly ground pepper to taste, adjusting as needed for balance.
  10. Serve the pumpkin risotto hot, garnished with extra Parmesan and a drizzle of good olive oil for added richness.

Notes

For a richer flavor, stir in a splash of cream or a knob of butter just before serving. Use fresh herbs for the best aroma, and feel free to substitute canned pumpkin for convenience.