Luxuriously creamy with the earthy-sweet flavor of pumpkin, this Pumpkin Risotto recipe is a wonderfully comforting dish, so perfect for autumn! Made from scratch with fresh pumpkin that is roasted and pureed. It’s a delicious side dish or main vegetarian dish that’s fit for the most elegant dinner party or casual family gathering.
How to Make Pumpkin Risotto
Risotto has long been an Italian classic and there are about as many versions of it as you can count. This version features pumpkin for a delicious variation that’s perfect for your autumn table. This is made like you make traditional risotto and starts with sautéing onions and garlic in olive oil and/or butter. The arborio rice is next followed by some white wine to deglaze the pan and add some flavor and acidity. Hot broth is then gradually added, one ladleful at a time while you continuously stir and allow the rice to absorb the liquid. The last step is to add the pumpkin which has been roasted and pureed in advance. The pumpkin adds a beautiful vibrant orange color, a luxuriously creamy texture, and a delicious earthy-sweet flavor. A wonderfully comforting and flavorful dish, serve it with some Parmesan cheese as a side dish or vegetarian main course.
What to Serve with Risotto
Risotto can be served as a main dish or as a side. It’s very versatile and pairs well with a wide variety of dishes. Here are some ideas for what to serve with risotto:
- Leafy Green Salad
- Grilled or Roasted Vegetables
- Sautéed Greens
- Grilled, Roasted or Pan-Fried Meat, Poultry, Seafood or Game
- Grilled Sausages
- Breaded Cutlets
- Bread or Rolls
- Fruit Salad
Pumpkin Risotto Recipe
Let’s get started!
The first we’re going to do is roast the pumpkin and then puree it. While many recipes call for canned pumpkin puree, it always smells and tastes a little reminiscent of baby food to me. I strongly recommend using fresh and roasting and pureeing it yourself, the flavor is incomparable. And it just requires a little extra patience waiting for the pumpkin to cook. This is also something you can do up to a day or two in advance to save time. You can even freeze your homemade pumpkin puree to have on hand.
To roast the pumpkin cut it up into 1 inch cubes, place them in a bowl, toss with olive oil, a light sprinkle of salt, and a little chopped sage and rosemary. Spread them out in a single layer on a lined baking sheet.
In an oven preheated to 425 F, roast the pumpkin for 25-30 minutes or until soft.
Transfer to a blender and puree until smooth. Set aside until ready to use. Again, this can be done well in advance to save time.
For more delicious pumpkin dishes be sure to try our:
- Pumpkin Sausage Gravy and Biscuits
- Pumpkin Mac and Cheese
- Curried Pumpkin and Coconut Meatballs
- Coconut Chicken Pumpkin Curry
- Pumpkin, Kale, and Sausage Lasagna
- Pumpkin Pie Ice Cream
- Pumpkin Eggnog Cake
- Chocolate Pumpkin Seed Bark
- Whole Grain Pumpkin Waffles
- Chocolate Butterscotch Pumpkin Streusel Cake
- Pumpkin Chocolate Pecan Streusel Muffins
- Spiced Pumpkin Vinaigrette
- Roasted Pumpkin Hummus
Roasted Pumpkin Risotto
- For the Roasted Pumpkin:
- 14 ounces fresh pumpkin , peeled and cut into 1 inch cubes
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
- 2 teaspoons each chopped fresh sage and rosemary
- For the Pumpkin Risotto:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small yellow onion , finely chopped
- 2 cloves garlic , minced
- 1 1/2 cups Arborio rice
- 1 cup dry white wine
- 4 cups quality chicken broth (vegetarian/vegan: use vegetable broth)
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon kosher salt
- 1/8 teaspoon freshly grated nutmeg
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter
- freshly grated Parmesan for serving
- To roast the pumpkin: Preheat the oven to 425F. Place the cubed pumpkin in a bowl, toss with olive oil, a light sprinkle of salt, and a little chopped sage and rosemary. Spread them out in a single layer on a lined baking sheet. Roast the pumpkin for 25-30 minutes or until soft.Transfer to a blender and puree until smooth. Set aside until ready to use. Note: this can be done a day or two in advance to save time (store in the fridge).
- Heat the butter and oil in a medium-sized saucepan over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook for another minute. Add the rice and cook for a minute or two to coat the grains in oil. Add the wine and cook until it has been completely absorbed by the rice. Add enough broth to just cover and rice and cook, stirring occasionally, until the broth has been absorbed. Continue adding the broth one ladleful at a time, stirring frequently, waiting to add more until after the broth has been absorbed. Repeat this process until the broth is gone (or add some extra if needed) or until the broth is absorbed and the rice is al dente, i.e. tender but has a good chewy texture. At this point stir in the pumpkin puree and just heat through, do not continue simmering. Then stir in the parmesan, butter, nutmeg, salt and pepper. Spoon into bowls and serve immediately with some shaved Parmesan for garnish.