Pumpkin Risotto
This Pumpkin Risotto is rich, creamy, and full of cozy fall flavor thanks to pumpkin puree, fresh sage, and parmesan cheese. It’s an easy yet impressive dish that works as a vegetarian main course or a versatile side for everything from Sunday dinner to your holiday table.
Ingredients
- 3 ¾ cup low sodium vegetable or chicken broth or stock
- 1 cup pumpkin puree 100% pure pumpkin
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 cup diced white or yellow onion
- 1 tablespoon fresh sage roughly minced
- ¼ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 cup arborio rice or carnaroli or vialone nano rice
- ½ cup dry white wine Pinot Grigio, chardonnay, etc.
- ½ teaspoon salt
- 2 tablespoons half & half
- ½ cup grated parmesan cheese preferably freshly grated
- 1 tablespoon white wine vinegar
Instructions
- Add vegetable or chicken broth and pumpkin puree to a sauce pan. Whisk until combined. Heat the saucepan over medium-low heat or until just below a simmer. Reduce heat to low.
- Heat olive oil and butter over medium heat in a large sauté pan. Add the onion, sage, dried thyme, and dried rosemary. Sauté for 3-4 minutes, or until the onions just start to turn translucent.
- Add the rice to the onions and herbs. Sauté for 2 minutes, stirring frequently, or until the rice smells nutty.
- Add the white wine to the pan. Cook for 2-3 minutes, stirring frequently, or until almost entirely evaporated.
- Add hot pumpkin broth to the rice in ¾ cup increments, stirring constantly and allowing the liquid to absorb almost entirely between additions, or until the rice is cooked through and surrounded by a thick pumpkin sauce.
- Reduce the heat to low. Stir in the salt, half & half and parmesan cheese until combined. Stir in the white wine vinegar to combine. Serve hot!
Notes
Storage Directions
- Storing: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze in a freezer-safe container for up to 3 months.
- Reheating: Reheat gently in the microwave or on the stovetop with a splash of broth or cream to restore the creamy texture.
- Prep before you start: Measure, chop, and prep all ingredients before turning on the stove so you can stay focused while cooking. Once the stirring starts, you won’t want to step away.
- Stir often (but don't stress): Constant stirring gives the best creamy texture, but if you stir every minute or so, that works too—just don’t walk away entirely.
- Use warm broth: Adding cold liquid can slow down cooking and affect the final texture. Keep it steaming but not boiling.
- Don’t overcook the rice: Risotto should be cooked until just al dente—tender with a slight bite.
- Brighten at the end: The splash of vinegar lifts all the flavors and balances the richness beautifully.
Nutrition
Serving: 1/5 RecipeCalories: 292kcalCarbohydrates: 40gProtein: 9gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 4gCholesterol: 18mgSodium: 634mgFiber: 8gSugar: 9g
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