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5.0 from 15 votes

Pumpkin Risotto

Pumpkin Risotto is one of our favoirte savory pumpkin recipes. Creamy and comforting risotto with a hint of sweetness from the pumpkin.

Prep Time
10 mins
Cook Time
10 mins
Servings: 4 people
Calories: 425 kcal
Course: Side Dish
Cuisine: Mediterranean , Italian

Ingredients

Risotto
  • 2 Tablespoons butter
  • 1 onion diced
  • 2 garlic cloves minced
  • 1 pumpkin peeled, cored and diced into 1 inch or less cubes. About 3 cups.
  • 1/2 teaspoon salt and peper
  • 1 cup arborio rice
  • 2 1/2 cups stock chicken or vegetable, you may need 1/4c-1/2 cup extra
  • 1 cup milk
Garnish
  • 1/2 cup Parmesan Cheese freshly grated
  • 1 tabelspoon butter
  • 4 teaspons thyme leaves fresh, or use sage
  • 1/4 teaspoon chilli flakes optional

Notes

  • Use fresh pumpkin when seasonal for a deeper flavor to your risotto recipe.
  • When adding the stock to the recipe, make sure you add in hot stock to cook the rice well.
  • The type of rice ideally is arborio or short grain rice used here. This is because of the high starch content.
  • You can add cream instead of milk for a richer risotto, however milk is really enough to add a creamy rich taste.
  • Try other types of squash in this recipe--they work great. Try Honeynut Squash, Butternut Squash or Acorn Squash.
  • Make sure to keep an eye on the pot and stir frequently, adding extra stock if needed. 
  • Remember the risotto is not a fluffy rice dish, you need sauce. 
  • The recipe is ready when the rice is tender to the touch.
  • Storing Risotto: You can store leftovers for up to 3 days in the fridge.
  • How to reheat risotto? You can microwave or heat it in the pan. Both ways you'll need to add 3-4 tablespoons of liquid (water, stock or milk) to the rice and a tablespoon of butter. You'll also need constant stirring while reheating.
  • Can you Freeze Risotto? While you can, we feel that the texture changes dramatically so we don't recommend that. 
  • When choosing the pumpkin, make sure to avoid the large pumpkins which are used for jack-o-lanters as they lack flavor. Smaller pumpkin pie pumpkins are ideal. Even squash make a great alternative. Honeynut Squash, Acorn Squash or Butternut Squash  are great.
  • Arborio or short grain rice is the best to make any risotto recipe. It has a higher starch content and hence contributes to a creamier sauce and softer rice texture. 
  • The texture of risotto is truly what makes it comforting and unique, and you actually don't need cream for it. You start with arborio rice, and adding a higher amount of liquid than needed for fluffy rice, along with constant stirring of the rice. You can add some milk along with the stock as we did for a richer tasting dish, and you may even finish it with a knob of butter. 
  • We made it today without the wine. That's because it's all about the amount of liquid versus amount of rice, so yes you can.