Pumpkin Risotto is the ultimate cozy fall dish: creamy, comforting, and packed with warm flavor in every bite. Tender pumpkin, fragrant garlic, and creamy Parmesan combine with arborio rice to create a luscious one-pot meal that feels both elegant and homey.
This creamy risotto recipe is surprisingly easy to make with simple pantry staples and fresh pumpkin, yet it tastes like something you'd order at a restaurant on a chilly autumn night. It's a delicious way to celebrate the season and makes the perfect side dish or vegetarian main course for autumn dinners and holidays alike. Whether you serve it as a cozy dinner for two, a show-stopping side for Thanksgiving, or a comforting weeknight meal, this pumpkin risotto will quickly become one of your favorite fall recipes to make again and again.
If you liked this recipe, you should try our other risotto recipes such as Creamy Parmesan Risotto, Butternut Squash Risotto, or Mushroom Risotto. Pair this recipe with Roasted Spatchcock Chicken, Garlic Butter Salmon, or a crisp autumn salad like Pomegranate Pear Salad with Walnuts.
Why You'll Love This Recipe
- Creamy and comforting. This seasonal pumpkin risotto is luxuriously creamy and smooth, the perfect dish to warm up chilly fall evenings.
- Full of fall flavor. Pumpkin, nutmeg, sage, and Parmesan bring out cozy autumn flavors in every spoonful.
- Restaurant-quality at home. You'll feel like a chef with this simple stovetop method that yields rich, velvety risotto every time.
- Versatile dish. Serve it as a vegetarian main or a side to meats, seafood, or roasted vegetables. It truly fits any menu!
- Elegant but easy. Don't be intimidated, this risotto takes just a few simple steps and about 30 minutes from start to finish.
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Ingredients and Substitutions
To make this creamy Pumpkin Risotto, you will need the following ingredients (see recipe card below for quantities):
- olive oil - Helps sauté the aromatics and keeps the butter from burning.
- butter - Adds richness and creaminess to the risotto. Divide it for cooking and finishing the dish.
- onion - Use yellow onion for sweetness. A finely diced shallot can be used instead of onion for a slightly sweeter, milder flavor. It melts beautifully into the risotto, enhancing its depth.
- garlic - Freshly chopped garlic adds depth and aroma.
- pumpkin - Fresh pumpkin diced into small cubes is best for this recipe. You can also use butternut squash or canned pumpkin purée (just reduce the stock slightly). Try our homemade pumpkin puree. It's way easier to make than you think!
- seasoning - Italian seasoning and nutmeg adds warmth and subtle spice that complements the pumpkin beautifully. Salt and pepper are essential for balancing flavors. Season as you go and adjust at the end.
- arborio rice - This short grain rice is the best rice for risotto due to its high starch content that creates the signature creamy consistency. Carnaroli rice also works well. Avoid long grain rice or regular rice, which won't release the starch needed for risotto's velvety texture.
- dry white wine - Adds acidity to balance the richness. If you prefer, substitute with extra stock and a squeeze of lemon juice.
- vegetable stock - Use warm vegetable broth for best results. Chicken stock can be used for a richer flavor.
- Parmesan cheese - Freshly grated Parmesan gives the best creamy finish.
- sage - Garnish with chopped sage or fresh sage leaves before serving, if desired. It adds earthy aroma and a hint of freshness. Fresh thyme works too.
Equipment
You'll also need measuring cups and spoons, a sharp knife, vegetable peeler, large skillet or sauté pan, wooden spoon, and a ladle for gradually adding the stock.
Instructions
- Sauté the aromatics. Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until sizzling, about 1 minute. Add onion and sauté until soft and translucent, about 3-4 minutes.
- Add garlic. Stir in garlic and cook for 30 seconds until fragrant.
- Add pumpkin. Add the diced pumpkin, Italian seasoning, nutmeg, salt, and pepper. Cook for 3-5 minutes until the pumpkin starts to soften.
- Toast the rice. Add arborio rice and stir well to coat each grain in oil and butter. Toast for 1-2 minutes until the edges look translucent and the rice smells nutty.
- Deglaze with wine. Pour in the white wine and stir constantly until almost all the liquid has evaporated, about 3-4 minutes.
- Add stock gradually. Reduce heat to low and add the warm broth a ladleful at a time, just enough to cover the rice (about 1 cup). Stir frequently and allow each addition to absorb before adding more. Continue this process for about 20 minutes, using 4-5 cups of stock total until the rice is creamy and tender but still slightly al dente.
- Finish with butter and cheese. Turn off the heat and stir in the remaining 1 tablespoon of butter and the Parmesan cheese until melted and creamy. Taste and adjust seasoning with extra salt and pepper if needed.
- Garnish and serve. Sprinkle with chopped sage, if using, and serve immediately while warm and creamy.
Want to make this risotto even easier? Try these Instant Pot and Slow Cooker versions for hands-off cooking with the same creamy, comforting results
Slow Cooker Instructions
Melt the olive oil and 1 tablespoon of butter in a skillet over medium heat. Sauté the onion and garlic for 2-3 minutes until fragrant, then add the rice and stir for another minute to coat. Transfer everything to the bowl of your slow cooker, and add the diced pumpkin, seasonings, wine, and 4 cups of vegetable stock. Stir to combine, cover, and cook on High for 1½-2 hours or Low for 3-4 hours, until the rice is tender and creamy. Stir in the remaining butter and Parmesan just before serving. Garnish with fresh sage and enjoy!
Instant Pot Instructions
Set the Instant Pot to Sauté mode and heat the olive oil and 1 tablespoon of butter. Add the onion and sauté for 2-3 minutes until translucent, then stir in the garlic and cook for another 30 seconds. Add the diced pumpkin, Italian seasoning, nutmeg, salt, and pepper, and cook for 2-3 minutes. Stir in the arborio rice to coat, then pour in the white wine and stir until most of it evaporates. Add 4 cups of warm vegetable stock, then secure the lid and set to Pressure Cook on High for 6 minutes. Allow the pressure to release naturally for 5 minutes, then quick-release the rest. Stir in the remaining butter and Parmesan until creamy. Adjust seasoning, garnish with sage, and serve immediately.
Expert Tip: Warm the Stock First
For the creamiest risotto, always use warm stock. Cold stock lowers the temperature of the rice and slows the cooking process, resulting in uneven texture. Keep your stock simmering gently in a separate saucepan and ladle it in as you go. This small detail makes a big difference in creating perfectly creamy risotto.
More Tips and Tricks
- Don't rush. True risotto takes patience - about 20 minutes of stirring and adding liquid gradually. The result is worth it.
- Choose the right rice. Arborio is classic, but Carnaroli or Vialone Nano rice make even creamier risotto and hold their texture beautifully.
- Use good wine. A dry white wine like Sauvignon Blanc or Pinot Grigio adds bright flavor that complements the creamy pumpkin.
- Don't over-stir. Stir often, but not constantly as too much agitation can make the rice gummy instead of creamy. Aim for slow, even stirring every 30 seconds or so.
- Serve immediately. Risotto waits for no one as it continues to thicken as it cools. If you need to hold it for a few minutes, add a splash of warm stock just before serving to restore creaminess.
- Transform leftovers. Shape chilled leftover risotto into small patties or balls, coat in breadcrumbs, and pan-fry for irresistible crispy risotto cakes or arancini.
Recipe Variations
- Make it with pumpkin puree. Substitute ¾ cup of homemade pumpkin puree or canned pumpkin purée for the diced pumpkin. Stir it in halfway through cooking for smooth, velvety risotto.
- Add protein. Stir in cooked shrimp, chicken, or crispy pancetta or bacon for a heartier meal.
- Add greens. Mix in baby spinach or kale just before serving for extra color and nutrients.
- Use different cheeses. Try Pecorino Romano, fontina, or mascarpone for a unique twist on flavor and texture.
- Make it vegan. Replace butter with olive oil and skip the Parmesan or use a vegan alternative for a dairy-free version.
- Roasted pumpkin version. Roast the pumpkin cubes before adding them to the risotto for deeper flavor and a slightly smoky finish.
- Add texture. Sprinkle toasted pumpkin seeds (pepitas) on top for crunch and a nutty contrast to the rich risotto.
See this butternut squash version on our website!
Storage
How to Store
Store leftovers in an airtight container in the fridge for up to 3 days.
How to Reheat
Reheat on the stovetop over medium-low heat with a splash of stock or water to loosen the texture. You can also reheat gently in the microwave, stirring halfway through.
How to Freeze
Risotto is best fresh but can be frozen for up to 2 months. Reheat slowly with a little broth and butter to restore creaminess.
How to Serve
Pumpkin risotto is rich and comforting on its own but also makes a stunning side dish with a cozy, warming flavor for fall dinners or holidays this time of year. Serve it as a main course with roasted vegetables or a simple salad, or pair it with a protein entree. For a festive touch, top with extra Parmesan, fried sage leaves, or a drizzle of olive oil before serving.
These are my favorite savory dishes to serve with this pumpkin risotto:
Fall Dinners
If serving this as part of a cozy autumn meal, see our collection of fall dinner ideas, featuring hearty roasted vegetables, comforting soups, savory mains, and seasonal sides perfect for crisp evenings and festive gatherings.
FAQ
Pumpkin risotto is made with arborio rice, diced pumpkin, onion, garlic, Italian seasoning, nutmeg, white wine, vegetable stock, and Parmesan cheese.
The secret is patience - adding warm stock slowly and stirring often. This allows the rice to release starch and become perfectly creamy. Finishing with butter and Parmesan gives it that silky, restaurant-style texture.
Sugar pumpkins or pie pumpkins are the best choice because they're naturally sweet and have a smooth texture. You can also use kabocha or butternut squash for similar flavor and consistency.
Yes! It's made with real pumpkin, olive oil, and vegetable stock - wholesome ingredients that are naturally rich in fiber, antioxidants, and vitamins.
Risotto tends to be higher in calories because of butter, cheese, and wine, which give it that rich, creamy texture. It's not necessarily less healthy - it's just more indulgent. You can lighten it up with less butter or cheese if you prefer.
In Italy, risotto can be either a main course or a side dish depending on the occasion. It's often served as a "primo" (first course) before the main dish, but it's hearty enough to enjoy as a meal on its own.
It pairs beautifully with roasted meats, seafood, a fresh green salad, or crusty bread. Try it alongside roasted chicken, garlic butter salmon, or sauteed shrimp for a complete meal.
More Risotto Recipes
Looking for other recipes like this? Try these:
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Recipe
Pumpkin Risotto
- Total Time: 40 minutes
- Yield: 4-6 servings
- Diet: Vegetarian
Description
Enjoy a taste of fall with this creamy pumpkin risotto made with arborio rice, savory pumpkin, and aromatic herbs for a cozy, flavorful dish.
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 tablespoons butter, divided
- 1 small yellow onion, diced
- 3 cloves garlic, finely chopped
- 1 ½ cups pumpkin, peeled and diced into ¼-inch cubes
- ½ teaspoon Italian seasoning
- ⅛ teaspoon ground nutmeg
- ½ teaspoon salt (or to taste)
- ¼ teaspoon ground black pepper
- 1 ½ cups arborio rice
- ½ cup dry white wine
- 5 cups vegetable stock, warmed, divided
- ¾ cup Parmesan cheese, grated
- ½ tablespoon fresh sage, chopped (optional, for garnish)
Instructions
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until sizzling, about 1 minute. Add onion and sauté until soft and translucent, about 3-4 minutes.
- Stir in garlic and cook for 30 seconds until fragrant. Add the diced pumpkin, Italian seasoning, nutmeg, salt, and pepper. Cook for 3-5 minutes until the pumpkin starts to soften.
- Add arborio rice and stir well to coat each grain in oil and butter. Toast for 1-2 minutes until the edges look translucent and the rice smells nutty.
- Pour in the white wine and stir constantly until almost all the liquid has evaporated, about 3-4 minutes.
- Reduce heat to low and add the warm vegetable stock a ladleful at a time, just enough to cover the rice (about 1 cup). Stir frequently and allow each addition to absorb before adding more. Continue this process for about 20 minutes, using 4-5 cups of stock total until the rice is creamy and tender but still slightly al dente.
- Turn off the heat and stir in the remaining 1 tablespoon of butter and the Parmesan cheese until melted and creamy. Taste and adjust seasoning with extra salt and pepper if needed.
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Sprinkle with chopped sage, if using, and serve immediately while warm and creamy.
Notes
How to store: Store leftovers in an airtight container in the fridge for up to 3 days.
How to reheat: Reheat on the stovetop over medium-low heat with a splash of stock or water to loosen the texture. You can also reheat gently in the microwave, stirring halfway through.
How to freeze: Risotto is best fresh but can be frozen for up to 2 months. Reheat slowly with a little broth and butter to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Rice
- Method: Stovetop
- Cuisine: Italian
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