Imagine a cozy evening indoors, the aroma of savory pumpkin and aromatic herbs wafting from your kitchen. That’s the magic of Pumpkin Risotto.

Originating from Italy, this dish is a creamy delight, marrying the earthiness of pumpkin with the richness of Arborio rice. Despite its sophisticated taste, crafting this dish is simpler than you might think.

With just a handful of ingredients and a bit of patience, you’ll create a culinary masterpiece that’s perfect for any occasion, whether it’s a casual family dinner or a festive gathering. Get ready to embark on a journey of flavors as we delve into the world of Pumpkin Risotto.

Expert Tip: For a luxurious touch, stir in a splash of white wine along with the first ladleful of vegetable stock to deglaze the pan and add complexity to the dish.

Ingredients

Arborio Rice: Known for its high starch content, Arborio rice creates a creamy texture that perfectly complements the pumpkin.

Pumpkin: Diced into small cubes, pumpkin adds a touch of sweetness and vibrant color to the risotto, making it both flavorful and visually appealing.

Onion and Garlic: These aromatic ingredients form the flavor base of the risotto, providing depth and complexity to every bite.

Vegetable Stock: Essential for cooking the rice, vegetable stock infuses the risotto with savory flavor, while also keeping it vegetarian-friendly.

Olive Oil: Used for sautéing the onion and garlic, olive oil adds a subtle richness to the dish.

Thyme and Rosemary: Dried thyme and rosemary lend their herby essence to the risotto, enhancing its overall flavor profile.

Salt and Black Pepper: These seasoning agents help to balance the sweetness of the pumpkin and bring out the flavors of the other ingredients.

Parmesan Cheese: Grated Parmesan cheese adds a creamy, cheesy finish to the risotto, tying all the flavors together.

Parsley: Fresh parsley, used as a garnish, adds a pop of color and freshness to the finished dish.

Expert Tip: To enhance the flavor of the risotto, roast the diced pumpkin in the oven with a drizzle of olive oil and a sprinkle of salt and pepper before adding it to the rice.

Serving Suggestions

• Serve Pumpkin Risotto as a main course for a cozy dinner at home, accompanied by a crisp green salad and a glass of white wine.
• For a festive touch, garnish each serving of risotto with additional grated Parmesan cheese and a sprinkle of freshly chopped parsley.
• Pair the risotto with roasted vegetables such as Brussels sprouts, carrots, or butternut squash for a complete and satisfying meal.
• Consider serving Pumpkin Risotto as a side dish alongside grilled chicken or roasted turkey for a special holiday meal.

Expert Tip: Slowly adding the vegetable stock and stirring frequently allows the starches in the rice to release gradually, resulting in a creamy texture that’s characteristic of a perfectly cooked risotto.

Frequently Asked Questions

Can I use a different type of rice for this recipe?

Yes, while Arborio rice is traditional for risotto, you can substitute it with other short-grain rice varieties like Carnaroli or Vialone Nano.

Can I make this recipe vegan?

Absolutely! Simply omit the Parmesan cheese or use a plant-based alternative to make the risotto vegan-friendly.

How do I know when the risotto is done cooking?

The risotto is ready when the rice is creamy and tender with a slight bite to it. It should have a thick, velvety texture.

Can I freeze leftovers of Pumpkin Risotto?

While risotto is best enjoyed fresh, you can freeze any leftovers in an airtight container for up to 1 month. Reheat gently on the stovetop, adding a splash of vegetable stock to revive the creamy texture.

What can I do with leftover pumpkin risotto?

Turn leftover pumpkin risotto into arancini by shaping it into balls, stuffing each ball with a small cube of mozzarella cheese, coating them in breadcrumbs, and frying until golden brown. Serve with marinara sauce for dipping.

Check Out These Other Recipes

Here are some more recipes for you to enjoy! If you my recipes don’t forget to rate and leave a comment.

• Tomato & Mushroom Risotto
• Roasted Bell Pepper Risotto
• Tomato Risotto
• Classic Risotto

If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter and YouTube. Don’t forget to tag me @CookwithNabeela in your recipe photos!

Pumpkin Risotto

by Nabeela Kauser

Satisfy your palate with our creamy, flavourful pumpkin risotto—a delectable dish that’s perfect for the autumn season. With just the right blend of herbs and Parmesan, this comforting meal promises more than just a burst of colour on your plate.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Dinner, Main Course

Cuisine Italian

Servings 4

Calories 1103 kcal

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 300 g Arborio Rice
• ▢ 500 g Pumpkin Diced into small cubes
• ▢ 1 Onion Finely chopped
• ▢ 1 clove Garlic Minced
• ▢ 1 litre Vegetable Stock
• ▢ 2 tbsp Olive Oil
• ▢ 1 tsp Thyme Dried
• ▢ 1 tsp Rosemary Dried
• ▢ Salt To taste
• ▢ Black Pepper To taste
• ▢ 50 g Parmesan Cheese Grated
• ▢ Parsley For garnish

Instructions

• Heat the olive oil in a large pan over medium heat.
• Add the chopped onion and garlic, and sauté for about 2 minutes or until they become translucent.
• Stir in the Arborio rice and cook for another 2 minutes, making sure each grain is coated in the oil and becomes slightly translucent at the edges.
• Add the diced pumpkin and continue to cook for 3-4 minutes, stirring frequently until the pumpkin starts to soften.
• Pour in a ladleful of vegetable stock and stir until the liquid is absorbed by the rice. Continue adding the stock one ladleful at a time, stirring frequently, and allowing each addition to be absorbed before adding more. This should take about 20-25 minutes.
• When the risotto is creamy and the rice is tender with a slight bite, stir in the dried thyme and rosemary. Season with salt and pepper to taste.
• Remove the risotto from the heat and stir in the grated Parmesan cheese until it’s melted and the risotto is creamy.
• Serve hot, garnished with fresh parsley.

Notes

Nutritional facts:

The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 1103kcalCarbohydrates: 79gProtein: 48gFat: 72gSaturated Fat: 14gTrans Fat: 0.1gCholesterol: 9mgSodium: 1204mgPotassium: 1126mgFibre: 10gSugar: 5gVitamin A: 672IUVitamin C: 5mgVitamin D: 0.1µgCalcium: 218mgIron: 15mg

Keyword Cooking, Food, Pumpkin, Recipe, Rice, Risotto

Tried this recipe?Mention @CookwithNabeela or tag #CookwithNabeela!