What goes in pumpkin risotto?

Pumpkin risotto is made with arborio rice, diced pumpkin, onion, garlic, Italian seasoning, nutmeg, white wine, vegetable stock, and Parmesan cheese.

What is the secret to a good risotto?

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.

What kind of pumpkin is best for risotto?

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.

Is pumpkin risotto healthy?

Yes! It’s made with real pumpkin, olive oil, and vegetable stock — wholesome ingredients that are naturally rich in fiber, antioxidants, and vitamins.

Why is risotto high in calories? Is it healthier than rice?

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.

Is risotto a side or main?

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.

What pairs well with pumpkin risotto?

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.

Pumpkin Risotto

Name: Pumpkin Risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 tablespoon extra virgin olive oil; 2 tablespoons butter, divided; 1 small yellow onion, diced; 3 cloves garlic, finely chopped; 1 1/2 cups pumpkin, peeled and diced into ¼-inch cubes; ½ teaspoon Italian seasoning; 1/8 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)

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

Scale

1 tablespoon extra virgin olive oil
2 tablespoons butter, divided
1 small yellow onion, diced
3 cloves garlic, finely chopped
1 1/2 cups pumpkin, peeled and diced into ¼-inch cubes
½ teaspoon Italian seasoning
1/8 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)

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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.
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