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

Creamy Pumpkin Risotto (Easy & Comforting Fall Dinner)

Warm and comforting, Pumpkin Risotto is made with tender grains of arborio rice in a creamy pumpkin sauce. It’s elegant enough for a holiday meal, yet easy enough to whip up on a busy weeknight. The perfect dinner to enjoy on chilly nights, and it can be on the table in less than an hour.
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
  • 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 in 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

Storage: Store any leftovers in an airtight container. They will keep for about 2-3 days in the fridge, but the consistency is best on the first day. Reheat in the microwave with a splash of vegetable broth and a sprinkle of parmesan cheese.
Substitutes:
  • Instead of pumpkin puree, you can use butternut squash puree.
  • Use any stock of your choice.
  • Avocado oil will work in place of olive oil.

Nutrition

Serving: 1serving | Calories: 386kcal | Carbohydrates: 70g | Protein: 10g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 11mg | Sodium: 1750mg | Potassium: 412mg | Fiber: 6g | Sugar: 8g | Vitamin A: 19675IU | Vitamin C: 10mg | Calcium: 161mg | Iron: 5mg