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Creamy and comforting, this Pumpkin Risotto will have you licking your plates clean! Arborio rice is cooked slowly with onions, garlic, pumpkin, broth and spices until soft. Finished with parmesan cheese, heavy cream and pepper for a velvety finish. It’s a fabulous main course or side dish for Fall.
I have been making this Pumpkin Risotto recipe for years every Fall and am so excited to share this recipe with you today! Just like a traditional Risotto, this is made in the same way, stirring the grains of rice with chicken broth bit by bit until soft and tender. Pumpkin puree and a few warm spices like thyme and nutmeg keep this flavorful. It really is the perfect vegetarian main course or side dish for my Smothered Baked Pork Chops or Baked Salmon with Garlic Butter Bread Crumbs.
Pumpkin all.the.things!
I am going pretty hardcore with Pumpkin-ing all the things including savory side dishes like…Pumpkin Risotto! Pumpkin + Risotto = Pumpkin Risotto
A traditional risotto is a creamy, buttery, cheesy rice cooked by slowly adding broth into the pan and stirring the whole way until its tender. It’s a labor of love because it takes 35-45 minutes start to finish. The cook time is all active time since you’re babysitting the rice, adding in broth as needed. But man oh man is it worth every second of stirring. Generally, risotto is finished with a splash of heavy cream or a sprinkling of parmesan cheese. This Pumpkin Risotto is no different, finishing with a little bit of both and a nice sprinkling of pepper too because its just delicious.
Main Ingredients needed for Pumpkin Risotto
Even though this is a recipe that needs constant management, it’s not rocket science in the least. It’s just a new way to cook rice instead of the plain set it, forget it on the stove or rice cooker. The ingredients list reflects simplicity because at its core, Pumpkin Risotto is just like regular risotto with a few extra ingredients added in.
- Arborio Rice– to make risotto, this is the kind of rice to use. This is the kind I buy and it works great, but honestly any brand is fine.
- Onions + Garlic– for major flavor. If you cut these small, they tend to dissolve right into the risotto.
- Chicken or Vegetable Broth– this is what the rice will soak up. If you want this to be truly vegetarian, use the veggie broth. If you are a meat eater, chicken broth is just fine. Just be sure its a good quality broth that tastes good on its own.
- Pumpkin Puree– I use unsweetened Libby’s Pumpkin Puree. Not to be confused with pumpkin pie filling (that comes sweetened and spiced).
- Thyme, Poultry Seasoning, Nutmeg– a yummy blend of seasonings that flavors the risotto
- Salt and pepper– definitely taste as you go. This will probably need more salt than you think. Also, I LOVE extra black pepper stirred in right at the end.
- Heavy Cream + Parmesan Cheese– Add these in at the end for a creamy, salty finish. SO good!
How to make Pumpkin Risotto
Risotto is a fancy sounding dish. When things sound fancy, people tend to shy away from making them when most of the time, they are easier than you think. This is one of those cases. It’s so much easier than you think!
- Saute onions and garlic in butter until tender.
- Stir in arborio rice and stir to toast the grains and coat them in the butter.
- Pour in 1 1/2 cups chicken broth, pumpkin puree and spices. Stir and cook until broth has been mostly absorbed.
- Continue adding in broth and stirring until 3-4 cups of broth has been absorbed and rice is cooked to your liking.
- Stir in heavy cream and parmesan cheese. Serve immediately.
My Risotto is too thick! What do I do?
As this Pumpkin Risotto cooks, the rice will continue to absorb any liquid around it. The same is true about it cooling down. As it cools, it will thicken. Risotto should be made so its like rice in a creamy sauce. If yours is too thick, simply add in more broth to thin it out and heat it up. These two things will work wonders for this recipe!
What to Serve with Pumpkin Risotto
Here are a few of my favorite Fall recipes that would work perfectly with this recipe!
- Harvest Apple Blue Cheese Salad
- Apple Pecan Salad with Bacon (so good!)
- Simple Sunday Meatloaf
- Baked Chicken Legs
- Honey Garlic Grilled Shrimp
More Risotto Recipes to Try!
Pumpkin Risotto
Ingredients
- 2 tablespoons butter
- 1 cup diced onion
- 2 cloves garlic finely minced
- 1 cup arborio rice
- 1/2 cup pumpkin puree
- 3 cups vegetable, mushroom or chicken broth
- 1/8 teaspoon ground thyme
- 1/8 teaspoon poultry seasoning
- 1 bay leaf
- salt and pepper to taste
- 1/4 cup freshly grated parmeggiano reggiano cheese
- 3 tablespoons heavy cream
Instructions
- Preheat large skillet with high sides over medium heat. Melt butter and saute onions until translucent, 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
- Pour in arborio rice and stir to coat all grains in the butter.
- Pour in the pumpkin puree and about one cup of chicken stock as well as all the spices. Stir until water has been absorbed.
- Continue in this fashion until no stock is left and risotto is thick.
- Right before serving, add in cheese and cream. Serve immediately with more cheese, if desired.
How do I make a larger portion size? I want to double the serving portion for 8. Thank you for the help.
If you hover over or click on the number of servings, you can adjust it to 8 and get all the correct measurements.
Try pressure cooker risotto and you’ll never go back to the old way!
Also, try making Italian arrancini with the leftover risotto! Yum!
Could you use Greek yoghurt instead of cream?
I made this tonight and it was delicious. However, I used an entire quart of chicken stock and stirred it in slowly over the course of about 40 minutes, using the medium setting on an induction cooktop. I did not use the cream, but instead used coconut milk pumpkin flavor. I’d also recommend a fine chop on the onions.
I tried to make this and I had never made risotto before and I felt like there wasn’t enough detail to explain how to make it because by the time we were done the rice still wasn’t cooked, as well the spices really took over any pumpkin taste there might have been, I wish it had turned out better
Great recipe I’ve made it a couple of times. My husband doesn’t like cheese so I put the cheese on the side! Also sometimes substitute the cream for some olive.
[…] cup plus 2 tablespoons) 31. Pumpkin cream cheese from Better Homes and Gardens (1/2 cup) 32. Pumpkin risotto from Lauren’s Latest (1/2 cup) 33. Pumpkin garlic knots from Handle the Heat (1/2 cup) […]
[…] cup plus 2 tablespoons) 31. Pumpkin cream cheese from Better Homes and Gardens (1/2 cup) 32. Pumpkin risotto from Lauren’s Latest (1/2 cup) 33. Pumpkin garlic knots from Handle the Heat (1/2 cup) […]
[…] cup plus 2 tablespoons) 31. Pumpkin cream cheese from Better Homes and Gardens (1/2 cup) 32. Pumpkin risotto from Lauren’s Latest (1/2 cup) 33. Pumpkin garlic knots from Handle the Heat (1/2 cup) […]
[…] ever. Go make it today!!Pumpkin RisottoAuthor/Source: Heather @ Onceamonthmom.com; adapted from Lauren’s Latest Ingredients: 2 Tablespoons butter1 cup onion, diced2 cloves garlic, minced1 cup arborio rice0.5 cup […]
[…] autumn goodness. I was smitten before it ever hit my mouth. Actually, I was smitten after seeing her pumpkin risotto. I knew I had to make it–only instead of pumpkin, using the acorn squash I had […]
I just made this for dinner, and it is delicious! What a wonderful recipe for my first try at a risotto!
I made it with butternut squash, YUM. This is so good.
I am sad that giveaway is only open to US readers – it looks awesome!
Risotto is one of the greatest foods, but I have never had it with pumpkin. The colour is gorgeous.
Keep those pumpkin recipes comin’ I say!
i loooove risotto…but have yet to make it…you just inspired me!
Oh me gosh Lauren! This sounds deeeeeeelicious!
Lauren, that sounds like heaven! Would you link it to my pumpkin round up today? Pretty please???
I made a butternut squash risotto not very long ago, and I’m betting this would be just as delicious!!
I haven’t made risotto in so long and I have arborio rice in the pantry. Tomorrow. Pumpkin risotto it is. I’m inspired.
sounds so delicious, haven’t made a risotto in a while, will have to change that fast 🙂
Yum!! I made a pumpkin risotto not that long ago, as well. It’s nice to change things up a bit and enjoy pumpkin in a more savory dish.
I’m entirely game for another pumpkin recipe…savory or sweet 🙂 I’m getting quickly addicted to risotto too and will definitely have to give this recipe a try!
I’m so glad you’re still into all these pumpkin recipes! Hooray for pumpkin!
Well, I just happen to have fresh pumpkin to use and I think it’s calling out for this recipe.
This sounds super tasty! Yum!
Looks great!! Thanks for linking up to my “faux risotto” 🙂
No problem, my dear!
I’m currently pumpkin obsessed right now and this looks amazing!
Haha! I’m such a dummy. My mushroom risotto’s up there. You’re too kind – thanks, girl!
Haha! Love you Carly!
This sounds so good, Lauren!
I tried making risotto (mushroom) for the first time this spring, and I had the same reaction – sounds fancy, but it’s totally doable! And DELICIOUS. I made risotto primavera this summer too, so yummy!
Mmm, loving this savory take on pumpkin!! I’ve been wanting to try a risotto…this one might win!
Hold me.
This looks so delicious! And I have all the ingredients, I could make it tonight! Thanks for including me in your round-up, I’m honored! 🙂
Anytime, Rachel!
I love risotto and this looks so rich and creamy. Delicious!
I think I just might have to try this! Looks delish!
I don’t know why I was ever afraid of making risotto before!! My first foray was Chantrelle Mushroom and pan seared scallop risotto – and it was an utter success! And indeed what one would call, living. And with pumpkin, holy goodness I’m sold!
~Megan
Your risotto sounds amazing!