Name: Creamy Pumpkin Risotto
Prep time: 10 min
Cook time: PT-488376H32M59S
Total time: PT-488376H32M59S
Cuisine: Italian-Inspired
Ingredients: 1 tablespoon olive oil or unsalted butter; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 cup arborio rice; 1/2 cup dry white wine (optional); 3 1/2 to 4 cups vegetable or chicken broth (kept warm); 3/4 cup pumpkin purée (canned or fresh); 1/2 cup grated Parmesan cheese; Salt and pepper, to taste; 1 tablespoon heavy cream or 1 tablespoon mascarpone (optional); Fresh sage or thyme, for garnish (optional)

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This creamy pumpkin risotto is one of my favorite comfort foods to make when I want something warm, cozy, and a little elegant. The creamy texture of arborio rice combined with the earthy sweetness of pumpkin and a touch of parmesan creates a dish that’s both satisfying and surprisingly simple to prepare.

Why You’ll Love This Recipe

I love this recipe because it turns simple ingredients into something rich and flavorful. The pumpkin adds a natural creaminess and a beautiful color, while the risotto base absorbs all the savory goodness of the broth. It’s a dish that feels indulgent without being heavy, and I can easily dress it up for a dinner party or keep it casual for a quiet night in. Creamy Pumpkin Risotto

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Arborio rice
Olive oil or unsalted butter
Onion, finely chopped
Garlic, minced
Dry white wine (optional)
Pumpkin purée (canned or fresh)
Vegetable or chicken broth
Parmesan cheese, grated
Salt and pepper
Fresh sage or thyme (optional for garnish)
Heavy cream or mascarpone (optional for extra creaminess)

Directions

I start by heating the broth in a separate pot and keeping it warm on the stove.
In a large saucepan, I sauté the chopped onion in olive oil or butter over medium heat until it becomes translucent. Then I stir in the garlic and cook for about 30 seconds.
I add the arborio rice and toast it for a couple of minutes, stirring constantly, until the edges look slightly translucent.
If I’m using wine, I pour it in now and stir until it’s mostly absorbed.
I begin adding the warm broth one ladle at a time, stirring often and waiting until each addition is absorbed before adding more. This takes about 20–25 minutes.
After about 15 minutes of cooking, I stir in the pumpkin purée and continue the process, letting the flavors blend into the rice.
When the rice is al dente and the texture is creamy, I stir in the grated parmesan and a splash of cream or a spoonful of mascarpone if I want it extra rich. I season with salt and pepper to taste.
I garnish with fresh herbs and a little more parmesan before serving.

Servings and timing

This recipe makes about 4 servings. It usually takes me around 35–40 minutes total: about 10 minutes for prep and 25–30 minutes of cooking time.

Variations

Sometimes I add crumbled sausage for a heartier version. For a vegetarian twist with more depth, I stir in sautéed mushrooms or roasted butternut squash. If I’m feeling fancy, I top it with crispy sage leaves or a drizzle of truffle oil.

storage/reheating

Leftover risotto keeps well in the fridge for up to 3 days. I store it in an airtight container. When reheating, I usually add a splash of broth or water and warm it gently on the stove while stirring until it gets back to its creamy consistency. The microwave works too, but I still stir in a bit of liquid to bring it back to life.

FAQs

Can I use long-grain rice instead of arborio?

I wouldn’t recommend it—arborio rice is what gives risotto its signature creamy texture. Other types of rice don’t absorb liquid the same way.

Is canned pumpkin okay for this recipe?

Yes, I often use canned pumpkin purée for convenience. Just make sure it’s pure pumpkin and not pumpkin pie filling.

Can I make this dairy-free?

Absolutely. I skip the cheese and cream and use olive oil instead of butter. I sometimes add nutritional yeast for a cheesy flavor.

What can I use instead of wine?

If I don’t want to use wine, I just skip it and go straight to adding the broth. The risotto still turns out flavorful.

Can I freeze pumpkin risotto?

I can, but the texture might change slightly. I prefer to eat it fresh or store it in the fridge and eat it within a few days for best results.

Conclusion

Creamy pumpkin risotto is one of those recipes that always feels special, even though it’s made with pantry staples. I love how the smooth pumpkin blends with the tender rice, and a sprinkle of parmesan adds just the right touch. Whether I serve it on its own or as a side, it always hits the spot and makes any meal feel a little more comforting.