pumpkin risotto

★★★★★ 2
a recipe by
Carol White
Fort Lauderdale, FL

I love Italian cuisine, and one of my favorite dishes is risotto. A good risotto can be made with Arborio rice and basically prepared in the same way. Rice coated in butter and olive oil, then simmering stock is added one ladleful at a time. What I love about making risotto is it can be flavored with an endless variety of ingredients. If you love making risotto, you’ll love my Pumpkin Risotto; it’s creamy and full of pumpkin flavor.

Blue Ribbon Recipe

Wow! This is an impressive side dish. Pumpkin, at the holidays, tends to be thought of as a dessert. But not in this recipe. The risotto is rich and savory. Toasting the rice in a garlic/onion/butter mixture brings out a nuttiness, but also adds a creamy, buttery flavor. The pumpkin is savory and the perfect complement to the salty Parmesan cheese. This risotto is amazing!

— The Test Kitchen @kitchencrew
★★★★★ 2
serves 4
prep time 10 Min
cook time 35 Min
method Stove Top

Ingredients For pumpkin risotto

  • 1 c
    Arborio rice
  • 1 c
    pumpkin puree
  • 2 Tbsp
    olive oil
  • 2 Tbsp
    butter, plus (1 tbsp, for the end process)
  • 1/2 sm
    white onion, diced
  • 4 clove
    garlic, minced
  • 1/3 c
    dry white wine (Pinot Grigio) optional
  • 3 c
    low-sodium chicken or vegetable broth
  • 1/2 c
    fresh grated Parmesan or Romano cheese
  • salt and pepper (to taste)

How To Make pumpkin risotto

Test Kitchen Tips
The instructions are very easy to follow. Make sure to have your ingredients pre-measured and ready when you make this recipe. It'll make preparation easier.
  • Gathering ingredients for risotto.
    Gather and prep ingredients.
  • Heating chicken broth in a saucepan.
    Heat the chicken broth in a medium pan and keep it simmering until needed.
  • Oil and butter in a pan.
    In medium-large heavy pan over medium heat, add olive oil and butter.
  • Sauteeing onions and garlic.
    Once butter has melted, add onions and garlic. Sauté onions and garlic until translucent/tender.
  • Adding rice to onions.
    Add rice, mixing it well to coat it about 1 – 2 minutes.
  • Stirring rice with onions.
    Continue stirring rice until glossy and onions and garlic start to brown.
  • Adding white wine to rice.
    Add white wine, raise the heat slightly and cook until the wine evaporates.
  • Adding broth to rice.
    Then add one ladleful of hot broth, once the rice absorbed the broth then add again. Continue to stir constantly.
  • Adding pumpkin puree to rice.
    Then add pumpkin puree and more broth.
  • Slowly adding more broth as needed.
    Stirring the rice with a wooden spoon to prevent it from sticking to the pan. Add a little more broth, and stir until rice dries out again. Continue stirring and adding liquid a little at a time. After about 20 minutes of cooking time taste rice and add salt and pepper to taste.
  • 11
    Continue cooking, stirring and adding the liquid until the rice is al dente or tender but still firm to the bite. The cooking process will take about 20 – 35 minutes, but be patient “good things come to those who wait.”
  • Mixing in butter and Parmesan cheese into risotto.
    Remove the risotto from the heat and stir in 1 tbsp of butter and add cheese; blend well. Taste again for seasoning. Allow the risotto to rest for about 2 – 3 minutes before serving. Then garnish with fresh herbs and serve.