There’s something magical about fall cooking—the way the air turns crisp and the kitchen fills with warm, comforting smells. For me, nothing says “autumn” quite like a big pot of creamy pumpkin risotto simmering on the stove. The first time I made this recipe, it was a happy accident—I had extra pumpkin puree from pie-making and thought, “Why not stir it into risotto?” Wow. The result was this velvety, golden-hued dish with just the right balance of sweet pumpkin and savory Parmesan. Now it’s our family’s must-have meal every October through November. The way the rice absorbs all that rich flavor while staying perfectly al dente? Absolute perfection.

Why You’ll Love This Pumpkin Risotto

Let me tell you why this pumpkin risotto is about to become your new fall obsession:

Creamy dreamy texture – The way the rice slowly absorbs all that pumpkin goodness creates the most luxurious, velvety bite you can imagine
Weeknight easy – Don’t let risotto intimidate you! This comes together in about 30 minutes with simple steps
Autumn in a bowl – The warm pumpkin and thyme flavors just scream cozy sweater weather
Vegetarian friendly – Packed with flavor but no meat needed (though you can absolutely add crispy pancetta if you’re feeling fancy)

Trust me, once you try this, you’ll be making it on repeat all season long. It’s that good.

Ingredients for Pumpkin Risotto

Here’s everything you’ll need to make this dreamy autumn risotto happen:

1 cup Arborio rice – The short-grain superstar that gives risotto its signature creaminess
2 cups pumpkin puree – Homemade tastes best, but canned works in a pinch (not pie filling!)
4 cups vegetable broth – Keeps it vegetarian, but chicken broth adds deeper flavor
1 small onion, diced – Yellow or white, doesn’t matter – just get it nice and small
2 cloves garlic, minced – Because what’s risotto without garlic?
1/2 cup white wine – Dry works best (and hey, pour yourself a glass too!)
1/4 cup grated Parmesan cheese – The salty, nutty finishing touch
2 tbsp olive oil – For sautéing all that goodness
1 tsp thyme – Fresh or dried, both work magic with pumpkin
Salt and pepper to taste – Don’t be shy!

Ingredient Notes & Substitutions

Few things matter more than your rice choice here – Arborio is non-negotiable for that perfect creamy-yet-toothy texture. Regular rice just won’t cut it! If you’re out of white wine, you can substitute with extra broth, but you’ll miss that bright acidity. For pumpkin, fresh puree makes all the difference – roast your own sugar pumpkins if you’ve got time. And while I love Parmesan, pecorino makes a deliciously sharp alternative. Vegetarians – stick with veggie broth, but meat-eaters, chicken broth adds lovely depth. The beauty? This recipe welcomes your personal twists!

Equipment Needed for Pumpkin Risotto

You don’t need fancy gadgets for this cozy dish – just a few trusty kitchen staples:

Large skillet or Dutch oven – Wide and shallow works best for even cooking
Wooden spoon – Your constant stirring companion (metal can scrape the pan)
Measuring cups – For perfectly portioned broth additions
Cheese grater – Freshly grated Parmesan melts so much better

That’s it! Now let’s get cooking – your pumpkin risotto adventure awaits.

How to Make Pumpkin Risotto

Alright, let’s dive into the magic of making this creamy pumpkin risotto! Sure, it needs some attention at the stove, but trust me – the payoff is so worth it. Follow these steps, and you’ll have restaurant-worthy risotto in no time.

Step 1: Sauté Onion and Garlic

First, heat your olive oil over medium heat in that trusty skillet. Toss in the diced onion and garlic with a pinch of salt. Cook them until they’re soft and translucent – about 3-4 minutes. You want them just sweating, not browning, so they stay sweet and mellow.

Step 2: Toast the Rice

Now, stir in the Arborio rice. This is where flavor magic happens! Toast the rice for about 2 minutes until it turns slightly translucent at the edges. That quick toasting brings out the rice’s nutty flavor and helps it absorb all the delicious broth later.

Step 3: Deglaze with Wine

Pour in your white wine – it should sizzle when it hits the pan! Stir constantly as the rice drinks up the wine (about 2 minutes). You’ll know it’s ready when the liquid is nearly gone and the pan sounds “dry.” This step adds incredible depth to your risotto.

Step 4: Cook Until Creamy

Here comes the pumpkin! Stir in the puree and thyme, then start adding warm broth about 1/2 cup at a time. Keep stirring as the rice absorbs each addition – this slow process creates that signature creamy texture. The risotto is done when the rice is al dente (tender with slight bite) and the mixture flows slowly when stirred. This usually takes about 18-20 minutes total. Finish by folding in Parmesan until it’s all melty and perfect!

Tips for Perfect Pumpkin Risotto

After making this risotto more times than I can count, here are my foolproof secrets for pumpkin risotto perfection:

Warm your broth – Cold liquid shocks the rice and slows cooking. I keep mine simmering in a small pot nearby
Stir like you mean it – That constant motion releases the rice’s starches for ultra-creamy texture
Taste as you go – Risotto waits for no one! Check seasoning and doneness starting at 15 minutes
Broth flexibility – You might need slightly more or less liquid depending on your rice. Trust the texture, not the clock!

And please – don’t skip that final Parmesan stir. It’s the difference between good and “oh my goodness” amazing!

Serving Suggestions for Pumpkin Risotto

Oh, the joy of plating up this golden beauty! I love serving pumpkin risotto in shallow bowls to show off its creamy texture. For sides, you can’t go wrong with garlic bread – that crispy crust is perfect for scooping up every last bit. Some roasted Brussels sprouts or caramelized carrots add nice contrast, while a simple arugula salad with lemon dressing cuts through the richness. My family’s favorite? Topping each bowl with extra Parmesan and toasted pumpkin seeds for crunch. Now that’s fall on a plate!

Storing and Reheating Pumpkin Risotto

Leftovers? Lucky you! Pumpkin risotto keeps beautifully in the fridge for 3-4 days in an airtight container. Now, reheating’s where the magic happens – don’t just nuke it! Gently warm it in a skillet with a splash of broth or water, stirring often. The extra liquid brings back that luscious creamy texture like magic. Pro tip: If it seems dry, add broth a tablespoon at a time until it’s just right. You’ll swear it’s freshly made!

Nutritional Information for Pumpkin Risotto

Just so you know what’s going into that delicious bowl, here’s the nutritional scoop (but remember, these are estimates and can vary based on your exact ingredients):

Calories: 320 per serving – not bad for such luxurious comfort food!
Fat: 8g (2g saturated) – mostly from olive oil and Parmesan
Carbs: 50g with 4g fiber – thank you, pumpkin and Arborio rice
Protein: 7g – bonus nutrition from the cheese and broth

Not too shabby for a dish that tastes this indulgent, right?

FAQs About Pumpkin Risotto

Got questions? I’ve got answers! Here are the pumpkin risotto queries I hear most often:

Can I use canned pumpkin?
Absolutely! Just make sure it’s pure pumpkin puree, not pumpkin pie filling (which has spices and sweeteners). Though if you’ve got time, homemade roasted pumpkin makes it extra special.

Is this recipe gluten-free?
Yes indeed! Arborio rice is naturally gluten-free, and as long as your broth and other ingredients are GF, you’re good to go. Always double-check labels to be safe.

Why does my risotto turn out gummy?
Usually means the heat was too high or you added broth too quickly. Low and slow is the risotto way! Also, don’t overcook – the rice should have a slight bite when you take it off heat.

Can I make this ahead of time?
Risotto’s best fresh, but you can prep ingredients beforehand. Have your broth warm, veggies chopped, and pumpkin ready. The actual cooking should happen just before serving for peak creaminess.

What if I don’t have white wine?
No worries! Just use extra broth with a splash of lemon juice to mimic that bright acidity. The flavor will be slightly different but still delicious.

Final Thoughts on Pumpkin Risotto

There you have it – my absolute favorite way to celebrate fall in a bowl! This pumpkin risotto is the kind of dish that makes everyone ask for seconds (and the recipe). Give it a try and let me know how it turns out for you. I’ve got a feeling it’ll become your new autumn tradition too. Happy stirring! For more recipe inspiration, check out our Pinterest page.

Creamy Pumpkin Risotto Recipe for 30-Minute Fall Magic

Author: iyma hernandes
Total Time: 35 mins
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A creamy and comforting pumpkin risotto that’s perfect for fall.

Ingredients

Scale

1 cup Arborio rice
2 cups pumpkin puree
4 cups vegetable broth
1 small onion, diced
2 cloves garlic, minced
1/2 cup white wine
1/4 cup grated Parmesan cheese
2 tbsp olive oil
1 tsp thyme
Salt and pepper to taste

Instructions

Heat olive oil in a large pan over medium heat.
Add onion and garlic, sauté until soft.
Stir in Arborio rice and cook for 2 minutes.
Pour in white wine and cook until absorbed.
Add pumpkin puree and thyme, mix well.
Gradually add vegetable broth, stirring until absorbed.
Cook until rice is creamy and tender.
Stir in Parmesan cheese.
Season with salt and pepper.
Serve warm.

Notes

Use homemade pumpkin puree for best flavor.
Stir frequently to prevent sticking.
Add broth slowly for creamy texture.

Prep Time: 10 mins
Cook Time: 25 mins
Category: Main Course
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 6g
Sodium: 450mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 4g
Protein: 7g
Cholesterol: 5mg

Keywords: pumpkin risotto, fall recipe, creamy risotto