Name: Creamy Pumpkin Risotto Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 cup Arborio rice; 4 cups vegetable broth, kept warm; ¼ cup white wine; 1 small onion, finely chopped; 2 tablespoons butter; Salt and pepper, to taste; 1 cup pumpkin puree; ½ cup grated Parmesan cheese

Introduction

Creamy Pumpkin Risotto is a comforting dish perfect for showcasing the flavors of fall. With tender Arborio rice and smooth pumpkin puree, this recipe delivers a rich, velvety texture that’s both satisfying and elegant.

A brown bowl filled with creamy, orange risotto that looks soft and smooth. The risotto has small bits mixed in, with a sprinkle of black pepper and green herbs on top. The surface is slightly shiny, showing the moisture and creaminess of the dish. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Arborio rice
1 cup pumpkin puree
½ cup grated Parmesan cheese
¼ cup white wine
4 cups vegetable broth, kept warm
1 small onion, finely chopped
2 tablespoons butter
Salt and pepper, to taste

Instructions

Step 1: Heat butter in a large skillet or saucepan over medium heat. Add the chopped onion and sauté for 3–5 minutes until soft and translucent.
Step 2: Stir in the Arborio rice, coating it in the butter. Toast the rice for 1–2 minutes, stirring frequently.
Step 3: Pour in the white wine and stir until it is fully absorbed by the rice.
Step 4: Add the warm vegetable broth one cup at a time, stirring often. Allow each cup to be absorbed before adding the next. Continue this process for about 20 minutes until the rice is tender and creamy.
Step 5: Stir in the pumpkin puree and grated Parmesan cheese. Mix well until the risotto is heated through and creamy.
Step 6: Remove from heat, season with salt and pepper to taste, and serve warm. Garnish with extra Parmesan or fresh herbs if desired.

Tips & Variations

Add a pinch of nutmeg or cinnamon for a warm, fall-inspired flavor.
For extra creaminess, stir in mascarpone cheese or a splash of cream just before serving.
Use vegan Parmesan and dairy-free butter to make this dish dairy-free.
Upgrade it to a main dish by topping with roasted mushrooms or toasted pepitas for added texture and flavor.

Storage

Store leftover risotto in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of vegetable broth to restore creaminess. This dish is not ideal for freezing as it may alter the texture.

How to Serve

The image shows a close-up of a single bowl of creamy risotto. It has a thick, soft texture with small, plump grains of rice soaked in a bright orange-yellow sauce. The dish is topped with a sprinkling of black pepper and small green herb pieces scattered evenly on top. The risotto fills the white bowl almost to the edge, and the background is a white marbled surface, giving a clean and bright look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin puree works perfectly. Just be sure to use pure pumpkin puree and not pumpkin pie filling, which contains added spices and sugar.

What if I don’t have white wine?

You can substitute the white wine with an equal amount of extra vegetable broth or a splash of apple cider vinegar for acidity, though the flavor will be slightly different.

Creamy Pumpkin Risotto Recipe

Print Recipe

★★★★★

4.6 from 121 reviews

This creamy pumpkin risotto is a comforting and flavorful dish perfect for fall or any time you crave a rich, velvety meal. Made with Arborio rice, pumpkin puree, Parmesan cheese, and warm spices, it offers a smooth texture and delicious depth of flavors. Easy to prepare on the stovetop, it’s perfect as a main or side dish.

Author: Maya
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: Italian
Diet: Vegetarian

Ingredients

Scale

Risotto Base

1 cup Arborio rice
4 cups vegetable broth, kept warm
¼ cup white wine
1 small onion, finely chopped
2 tablespoons butter
Salt and pepper, to taste

Flavor & Finish

1 cup pumpkin puree
½ cup grated Parmesan cheese

Instructions

Sauté Onion: Heat butter in a large skillet or saucepan over medium heat. Add the finely chopped onion and sauté for 3 to 5 minutes until the onion becomes soft and translucent, which helps build the flavor base for the risotto.
Toast Rice: Stir in the Arborio rice to coat it evenly with the melted butter and onion mixture. Toast the rice for 1 to 2 minutes, which enhances its nutty flavor and prepares it to absorb liquids better.
Add Wine: Pour in the white wine and stir continuously until it is fully absorbed by the rice. This step adds acidity and depth to the risotto.
Cook with Broth: Add the warm vegetable broth one cup at a time, stirring frequently. Allow each addition of broth to be almost fully absorbed before adding the next. This gradual process, taking about 20 minutes, releases the rice’s starch and creates a creamy texture.
Incorporate Pumpkin & Cheese: Once the rice is tender and the consistency is creamy, stir in the pumpkin puree and grated Parmesan cheese until everything is well combined and heated through.
Season and Serve: Remove the risotto from heat, season with salt and pepper to taste, and serve warm. Optionally, garnish with extra Parmesan cheese or fresh herbs for a beautiful finish.

Notes

Warm Spices: Add a pinch of nutmeg or cinnamon for extra fall flavor.
Extra Creamy: Stir in mascarpone or a splash of cream before serving for richer texture.
Dairy-Free Option: Use vegan Parmesan and dairy-free butter to make this risotto dairy-free.
Main Dish Upgrade: Top with roasted mushrooms or toasted pepitas for added texture and flavor.
Storage: Store leftovers in the refrigerator for up to 3 days. Reheat gently with a splash of broth. Not ideal for freezing as texture may change.

Keywords: pumpkin risotto, creamy risotto, autumn recipes, vegetarian risotto, easy risotto, Italian comfort food