Pumpkin Risotto Recipe
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
4
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Calories
730 kcal
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Course
Main Course
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Cuisine
Italian
Pumpkin Risotto Recipe
Description
This Pumpkin Risotto recipe uses Arborio or Carnaroli rice, known for their high starch content, which creates the signature creamy risotto texture. Diced pumpkin is sautéed with onion, garlic, and dried thyme until softened, imparting gentle sweetness and herbal fragrance to the base. White wine is added early to deglaze the pan and infuse depth of flavor before gradually adding warm vegetable stock to cook the rice slowly while stirring.
The slow incorporation of the broth ensures the rice absorbs liquid evenly, achieving a tender yet slightly chewy texture. Butter and freshly grated Parmesan cheese finish the risotto, enriching its flavor and giving a silky mouthfeel. The savory and subtly sweet pumpkin balances the creaminess and earthiness of the cheese and herbs.
This risotto can be served as a vegetarian main or side dish, complementing roasted meats or winter vegetables. Using a sweet variety of pumpkin like Butternut or Pie Pumpkin enhances the dish's natural sweetness. Tasting during cooking helps ensure the rice reaches desired doneness without overcooking.
Notes suggest substituting chicken broth for vegetable broth and recommend trimming diced pumpkin size for uniform cooking. The recipe advises wine alternatives such as dry white vermouth or brandy, or replacing with broth for alcohol-free preparations.
Ingredients
- 7 ½ cups vegetable stock - see note 1
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 onion finely chopped, large
- 3 ½ cups pumpkin see note 2, diced
- 2 cloves garlic - minced
- 1 teaspoon thyme dried
- 2 cups risotto rice - see note 3
- ½ cup white wine - see note 4
- 3 tablespoons butter
- 1 cup Parmesan Cheese freshly grated
Instructions
- Heat your broth in a small pan; once simmering, turn the heat to low, and keep it warm.7 ½ cups vegetable broth/stock
- Melt the butter and oil together in a large pan over medium heat.2 tablespoons olive oil2 tablespoons butter
- Add the chopped onions and cook for 5 minutes until softened but not colored.1 finely chopped onion
- Add the diced pumpkin and cook for 6-7 minutes until it has softened. Stir the pumpkin often, so it starts to break down slightly.3½ cups/450g diced pumpkin
- Add the minced garlic and thyme then cook until fragrant (about a minute)2 minced cloves garlic1 teaspoon dried thyme
- Add the rice, stir to coat in the oil, then cook for 2 minutes.2 cups/400g risotto rice
- Add the wine and allow it to bubble and evaporate.½ cup white wine
- Add enough broth to cover the rice and stir.warmed broth
- Keep adding an extra 1 cup of broth at a time as the previous amount is absorbed. Stir frequently, especially towards the end of cooking. (see note 5)warmed broth
- Once the rice is cooked, add the butter and parmesan. Then stir vigorously for 2 minutes.3 tablespoons butter1 cup grated parmesan
- Check the seasoning and serve with extra parmesan.
Notes
- Use Arborio or Carnaroli rice for best risotto texture; regular white rice is unsuitable.
- Choose a sweet pumpkin variety and dice into ½ to 1-inch cubes for even cooking.
- Substitute chicken broth for vegetable broth if preferred.
- White wine can be replaced with dry vermouth, brandy (half the amount), or extra stock for non-alcoholic versions.
- Check rice doneness starting after 6 cups of broth; rice should be tender with a slight chew and no chalkiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 730 kcal
% Daily Value*
| Calories | 730kcal | 37% |
| Carbohydrates | 96g | 32% |
| Protein | 17g | 34% |
| Fat | 28g | 43% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 55mg | 18% |
| Sodium | 993mg | 41% |
| Potassium | 518mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 10222IU | 204% |
| Vitamin C | 12mg | 13% |
| Calcium | 341mg | 34% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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