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Pumpkin Risotto Recipe

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4 from 5 reviews

This cozy Pumpkin Risotto combines creamy arborio rice with autumnal pumpkin puree, fragrant sage, and savory Parmesan cheese to create a comforting and flavorful Italian-inspired dish perfect for fall dinners or as a rich side.

Ingredients

Vegetables

  • ½ cup minced sweet onion
  • 2 cloves garlic, minced

Liquids & Broth

  • 1 quart chicken broth or vegetable broth
  • 15-ounce can pumpkin puree
  • 2 cups water

Herbs & Spices

  • 1 teaspoon dried sage
  • 1 tablespoon finely chopped fresh sage (optional but recommended)
  • 1 1/2 teaspoons kosher salt (divided: 1 tsp for broth, 1/2 tsp for finishing, remainder for seasoning)
  • Freshly ground black pepper to taste

Dairy & Fat

  • 4 tablespoons salted butter, sliced into 4 pieces
  • 3/4 cup grated Parmesan cheese, plus more for garnish

Grains

  • 2 cups dry white arborio rice

Instructions

  1. Prep the vegetables: Mince the sweet onion and garlic cloves finely to ensure they cook evenly and release their flavors into the risotto.
  2. Heat the broth: In a saucepan, combine the chicken or vegetable broth, pumpkin puree, dried sage, 2 cups water, and 1 teaspoon kosher salt. Bring the mixture to a gentle simmer over medium heat, then reduce the heat to low to keep it warm throughout the cooking process.
  3. Sauté the vegetables: In a large skillet over medium heat, melt the sliced butter. Cook it until it becomes foamy and turns a golden brown color, releasing a nutty aroma. Add the minced onion and sauté for about 2 minutes until tender and fragrant. Then add the minced garlic and dry arborio rice, stirring occasionally for another 2 minutes until the rice starts to turn light brown, unlocking its starchiness.
  4. Add the broth gradually: Begin adding the hot broth to the rice mixture in increments of two ladles at a time. Stir occasionally until the liquid is fully absorbed before adding the next two ladles. Continue this method for about 12 minutes while maintaining a steady simmer and stirring frequently to prevent sticking. Taste a grain of rice at around 12 minutes; it should be creamy but still have a slight firmness (al dente) at the center.
  5. Finish the risotto: Once the rice is al dente, reduce the heat to low and add two more ladles of broth along with the grated Parmesan cheese, fresh sage, and 1/2 teaspoon kosher salt. Stir vigorously for 1 to 2 minutes until the risotto turns thick, creamy, and well combined.
  6. Serve immediately: Spoon the risotto into bowls or plates and garnish with additional Parmesan cheese and freshly ground black pepper to taste. Reserve approximately 1 1/2 cups of leftover broth for reheating leftovers to maintain creaminess.
  7. Storage and reheating: For best flavor and texture, serve the risotto fresh. If needed, reheat gently on the stovetop with a splash of reserved broth and extra Parmesan cheese, adjusting salt to taste. To prepare ahead, slightly undercook the risotto initially, then finish cooking it with broth just before serving.

Notes

  • Use vegetable broth for a vegetarian version.
  • If you prefer vegan, substitute butter with a plant-based alternative and omit Parmesan or use vegan cheese.
  • Do not rush adding broth; allowing the rice to slowly absorb liquid is key to creamy risotto texture.
  • Fresh sage is preferred for garnish and flavor brightness but can be omitted.
  • Leftover broth can be frozen for future risotto or soup uses.
  • Adjust salt carefully as the broth and Parmesan already contribute saltiness.

Find it online: https://cookedbysarah.com/pumpkin-risotto-recipe/