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Creamy Pumpkin Risotto

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This creamy pumpkin risotto is a warm, comforting dish made with arborio rice, pumpkin purée, and parmesan. It’s rich, flavorful, and easy enough for weeknights but elegant enough for special occasions.

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)

Instructions

  1. Heat the broth in a separate pot and keep it warm on low heat.
  2. In a large saucepan, sauté onion in olive oil or butter over medium heat until translucent. Add garlic and cook for 30 seconds.
  3. Stir in arborio rice and toast for 1–2 minutes until edges are translucent.
  4. Add wine (if using) and stir until mostly absorbed.
  5. Begin adding warm broth one ladle at a time, stirring often and allowing each addition to be absorbed before adding more. Continue for 20–25 minutes.
  6. After 15 minutes, stir in pumpkin purée and continue cooking, adding broth as needed.
  7. Once rice is al dente and creamy, stir in Parmesan cheese and heavy cream or mascarpone (if using). Season with salt and pepper.
  8. Serve garnished with fresh herbs and extra Parmesan if desired.

Notes

  • Add sausage or mushrooms for variation.
  • Roasted butternut squash or crispy sage leaves are great additions.
  • Use olive oil, skip cheese, and substitute nutritional yeast for a dairy-free version.
  • Leftovers reheat best on the stove with a splash of broth or water.
  • Use canned pumpkin (not pie filling) for ease.

Nutrition

Find it online: https://recipesbyliza.com/creamy-pumpkin-risotto/