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Pumpkin Risotto Recipe

This pumpkin risotto recipe is a warming, cozy, comforting, and elegant dish - the perfect comfort food for the chilly fall and winter nights. As pumpkin season approaches and the nights get cold, what could be better than a seasonal pumpkin risotto. It makes an absolutely delicious vegetarian main course, or serve it as a side dish. This super creamy risotto packed with fall flavors like pumpkin and thyme is simple to make and ready in 30 minutes. This is restaurant-quality food at home!

Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 4
Calories: 730 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 7 ½ cups vegetable stock - see note 1
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 large onion - finely chopped
  • 3 ½ cups diced pumpkin - see note 2
  • 2 cloves garlic - minced
  • 1 teaspoon dried thyme
  • 2 cups risotto rice - see note 3
  • ½ cup white wine - see note 4
  • 3 tablespoons butter
  • 1 cup freshly grated parmesan

Instructions

    Cup of Yum
  1. Heat your broth in a small pan; once simmering, turn the heat to low, and keep it warm.7 ½ cups vegetable broth/stock
  2. Melt the butter and oil together in a large pan over medium heat.2 tablespoons olive oil2 tablespoons butter
  3. Add the chopped onions and cook for 5 minutes until softened but not colored.1 finely chopped onion
  4. 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
  5. Add the minced garlic and thyme then cook until fragrant (about a minute)2 minced cloves garlic1 teaspoon dried thyme
  6. Add the rice, stir to coat in the oil, then cook for 2 minutes.2 cups/400g risotto rice
  7. Add the wine and allow it to bubble and evaporate.½ cup white wine
  8. Add enough broth to cover the rice and stir.warmed broth
  9. 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
  10. Once the rice is cooked, add the butter and parmesan. Then stir vigorously for 2 minutes.3 tablespoons butter1 cup grated parmesan
  11. Check the seasoning and serve with extra parmesan.

Notes

  • You can use chicken broth instead of vegetable broth. See note 5 for more info on the amount of broth needed.
  • Pick a sweet pumpkin or squash for this - Butternut Squash/Butternut Pumpkin, Jarrahdale Pumpkin, Fairytale Pumpkin, Long Island Cheese Pumpkin, and Pie Pumpkinare good choices. Cut the pumpkin into small diced. (½-1 inch in size/1.5-2.5cm in size)
  • Use Arborio or Carnaroli rice; you can't sub in regular white rice.
  • Use any white wine that you enjoy. You can sub in dry white vermouth if you prefer. Brandy also makes a great substitute but use only half the amount compared to wine. If you don't include alcohol in your diet, replace the wine with extra broth/stock.
  • Depending on the heat under your pan, you may find you need a little more or slightly less broth than instructed. Once you have added 6 cups of broth, start to taste your risotto. When cooked, the rice should be tender with a chew to it, but no chalky inside. If the texture seems perfect, then the risotto is done; after all, it is your dinner.

Nutrition Information

Calories 730kcal (37%) Carbohydrates 96g (32%) Protein 17g (34%) Fat 28g (43%) Saturated Fat 14g (70%) Polyunsaturated Fat 2g Monounsaturated Fat 11g Trans Fat 1g Cholesterol 55mg (18%) Sodium 993mg (41%) Potassium 518mg (15%) Fiber 4g (16%) Sugar 8g (16%) Vitamin A 10222IU (204%) Vitamin C 12mg (13%) Calcium 341mg (34%) Iron 6mg (33%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 730

% 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.