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Top view pumpkin risotto in a white round bowl.
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5 from 1 vote

Creamy Pumpkin Risotto

Creamy Pumpkin Risotto made with Arborio rice, pumpkin puree, caramelized onions, and Parmesan cheese. A comforting fall recipe that makes a delicious dinner or holiday side dish.
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Course: Main Course, Side Dish
Cuisine: American
Diet: Vegetarian
Skill Level: Beginner
Servings: 4 servings
Author: Rena Awada

Ingredients

  • 1 tablespoon olive oil or avocado oil
  • 2 medium onions halved and sliced
  • 3-4 garlic cloves pressed
  • 4 cups vegetable or chicken stock warm, use low sodium stock
  • 2 cups pumpkin puree
  • kosher salt and pepper to taste
  • 1 1/4 cup arborio rice
  • 1/2 cup freshly grated parmesan cheese

Optional:

  • fresh thyme or herbs of choice to garnish

Instructions

  • Heat the 1 tablespoon olive oil in a large skillet and cook the 2 medium onions until golden and caramelized, stirring often, for 12-15 minutes. Set aside half of the onions to use as a topping.
    Caramelizing onions in a skillet.
  • While the onions cook, heat the 4 cups vegetable or chicken stock in a saucepan over medium-low heat until simmering. Add the 2 cups pumpkin puree and stir well to combine. Keep the stock mixture over low heat.
  • To the remaining onions from the skillet, add the 3-4 garlic cloves and 1 1/4 cup arborio rice, and sauté for 1 minute.
    Stirring rice with caramelized onions in a pot.
  • Start adding the pumpkin stock one ladle at a time, stirring after each until fully absorbed. It should take you around 20-25 minutes to finish all the stock.
    Pouring pumpkin sauce into rice mixture.
  • Once the rice is cooked and plumped, stir in the 1/2 cup freshly grated parmesan cheese. Season with kosher salt and pepper if needed, and top each serving with the remaining caramelized onions.
    Stirring parmesan cheese into pumpkin risotto.
  • Garnish with fresh thyme or other fresh thyme or herbs of choice, if desired.
    Risotto topped with caramelized onions and fresh thyme.

Notes

  • Use plain pumpkin puree, not pumpkin pie filling.
  • Keep the pumpkin stock warm and add it gradually.
  • If the rice is still firm after using all the stock, add more warm broth as needed.
  • The risotto should be creamy and slightly loose when finished.
  • For a vegetarian version, use vegetable stock and vegetarian-friendly Parmesan-style cheese.
  • Serve immediately for the best texture.

Nutrition

Serving: 1cup | Calories: 412kcal | Carbohydrates: 70g | Protein: 15g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 11mg | Sodium: 299mg | Potassium: 615mg | Fiber: 6g | Sugar: 7g | Vitamin A: 19174IU | Vitamin C: 10mg | Calcium: 170mg | Iron: 5mg