Pumpkin Risotto

barbara lentz


I love the fall and all the colors and its when I start to crave anything pumpkin. In this recipe you can use canned pumpkin just omit the nutmeg, brown sugar, and pumpkin pie spice. Use about 2 cups canned pumpkin.


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20 Min
20 Min
Stove Top


  • 2 Tbsp
    olive oil
  • 1/2 c
    fresh pumpkin peeled and diced
  • 1 large
    vidalia onion chopped
  • 1 1/2 c
    dry riesling divided
  • 2 tsp
  • 1 Tbsp
    pumpkin pie spice
  • 2 Tbsp
    brown sugar
  • 1 tsp
    each salt and white pepper
  • 7 c
    vegetable or chicken stock
  • 5 Tbsp
  • 1 1/2 c
    arborio rice
  • 1/2 c
    freshly grated parmesan cheese plus more for serving.

How to Make Pumpkin Risotto


  1. Heat the oil in a large skillet. Add the pumpkin and half of the onions. Cook over moderately high heat stirring frequently until the pumpkin is tender. About 7 minutes.
  2. Stir in half the wine, nutmeg, pumpkin pie spice, brown sugar, salt and white pepper. Cook until most the liquid is evaporated. About 12 minutes.Remove from heat and puree in food processor. Set aside.
  3. Place vegetable stock in a medium saucepan and bring to a boil. Reduce heat to low and keep warm.
  4. In a large saucepan add the butter and bring it to a sizzle. Add the onions and rice and cook until the onions are translucent about 5 minutes. Add the remaining wine and let most evaporate. Start add stock one ladle at a time stirring often add a ladle of stock when the previous stock has been absorbed.
  5. After about 4 ladles add the pumpkin puree. Continue the process of adding the stock ladle by ladle until the rice becomes al dente.
  6. Stir in parmesan cheese and season to taste.

Printable Recipe Card

About Pumpkin Risotto

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Italian

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