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Delicious Easy Pumpkin Risotto topped with parmesan and fresh herbs in a bowl.

Easy Pumpkin Risotto

A creamy and comforting pumpkin risotto that’s simple to make and perfect for fall evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Fall, Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 cup Arborio rice Can substitute with Carnaroli.
  • 2 cups pumpkin puree Use canned pumpkin, not pie filling, or homemade puree.
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable or chicken broth Warm before adding.
  • 1/2 cup Parmesan cheese, grated For a dairy-free version, use dairy-free parmesan.
  • 2 tablespoons butter For finishing.
  • 2 tablespoons olive oil Can substitute with butter.
Optional add-ins
  • 1/4 cup crispy sage or rosemary Enhances flavor.
  • 1 cup cooked sausage or shredded rotisserie chicken For protein.
  • 1 cup sautéed mushrooms Adds earthy flavor.
  • 2 cups spinach Stirred in at the end.
  • 1/4 teaspoon chili flakes If you like some heat.

Method
 

Cooking
  1. In a wide pot or Dutch oven, heat olive oil and butter over medium heat. Add onion and garlic, sauté until soft.
  2. Stir in the Arborio rice, cooking for about 2 minutes until slightly translucent.
  3. Gradually add warm broth to the rice, one ladle at a time, stirring frequently until absorbed before adding more.
  4. Cook until the rice is tender but still has a slight bite, about 18-20 minutes.
  5. Stir in pumpkin puree, followed by grated Parmesan and a knob of butter. Mix until creamy.
  6. Let it sit for one minute before serving for maximum creaminess.

Notes

Serve with a simple arugula salad, roasted vegetables, or garlic bread to complement the flavors.