The Best Simple Creamy Pumpkin Risotto Recipe
Pumpkin risotto is crowd-pleasing comfort food for fall! This version is easy to make on the stove and very simple, so you get everything you want and nothing that’s unnecessary. It’s addictively delicious and filling without being too heavy – perfect as a side dish or a meal of its own!
I’ll be the first to tell you that when I first think of pumpkin recipes, I always think of those mouth-watering sweet treats that seem to surround us (and I devour) during the fall season.
But a few years ago, I discovered how much I also love savory pumpkin recipes. I make Pumpkin Alfredo Pasta at least a couple of times each fall.
And my boys love these fluffy Pumpkin Pancakes and beg me to make them every weekend.
Although it’s not exactly savory, you’ll often catch me having a Pumpkin Pie Smoothie as an afternoon pick-me-up.
Recently, I was wanting to make something a little different to go with Baked Honey Mustard Chicken Thighs for dinner. I finally settled on making risotto as a side, but wanted it to be different than what I normally make.
After putting my thinking cap on, I came up with pumpkin risotto. I was curious how it would turn out, and I couldn’t be happier with the final results and this delicious dish!
So now I’m sharing my pumpkin risotto recipe with you!
Ingredients Needed
Here are the main ingredients you need to make creamy pumpkin risotto.
- Arborio Rice – a short-grain rice. Carnaroli rice and Vialone Nano are two rice varieties that have a higher starch content.
- Butter – unsalted is my preference, but I have used salted in a pinch and it worked fine
- Onion – minced
- Minced Garlic – fresh or dried minced garlic
- Pumpkin Puree – canned or homemade
- Seasonings – Poultry seasoning, salt, and pepper
- Chicken Broth – regular or low-sodium
- Heavy Whipping Cream
- Parmesan Cheese – grated
NOTE: Please refer to the handy printable recipe card at the bottom of the post for complete recipe details!
How To Make Pumpkin Risotto
This easy pumpkin risotto only takes a little time. Follow these steps:
Step 1 – Toast The Rice
Add the rice to a Dutch oven or stockpot.
Turn on medium heat and toast the rice for approximately 5 minutes, until fragrant. Remove rice from the pot.
Step 2 – Soften Onion and Garlic in Butter
Put butter into the stockpot or Dutch oven and melt. Then add the onion and saute for about 3 – 4 minutes until the onion is golden brown. Stir frequently.
Add garlic and allow to cook for about 1 minute while stirring. Add rice back into the stockpot with the onion and garlic mixture.
Step 3 – Add Pumpkin and Seasonings
Now, stir in the pumpkin puree, poultry seasoning, salt, and pepper. Stirring frequently, cook for about 1 – 2 minutes.
Step 4 – Cook Rice
Increase the heat to medium-high and pour in some of the chicken broth.
Once the mixture begins to simmer, reduce the heat to medium and continue cooking. Stir occasionally. Cook until the broth is absorbed.
Step 5 – Get the Perfect Consistency
Continue to add in 1/2 cups of broth, making sure it is absorbed before adding more. Keep adding and stirring until the risotto reaches the right consistency (I aim for al dente).
Step 6 – Make it Creamy
Pour in the heavy whipping cream and continue cooking for approximately 2 minutes to get that creamy consistency. Remove from heat.
Stir in Parmesan cheese. Serve and enjoy!!!
Pumpkin Risotto Notes And Expert Tips
- Freshly-grated Parmesan has a sharper flavor than the pre-grated Parmesan. I recommend using the freshly-grated, but that is my preference. You will find that it also melts better than the pre-grated.
- Canned pumpkin puree has a sweeter flavor than freshly roasted pumpkin. You can boost the sweetness in the fresh roasted pumpkin by adding a pinch of salt or a little brown sugar.
- Remember that pumpkin puree and pumpkin pie filling are NOT the same! Pumpkin puree doesn’t contain any extra ingredients. Pumpkin pie filling has added sugar and spices.
How To Serve Pumpkin Risotto
This flavorful dish is the perfect side dish to serve with many different meals! This risotto can be a meal all on its own, as well, if you choose.
For main dishes, it will pair well with:
- Pork tenderloin
- Sheet Pan Roasted Chicken
- Easy Bang Bang Salmon
Sides – I try to serve 2-3 sides with a normal dinner (depending on what I’m serving). If you’re looking for a veggie side for your meal, pumpkin risotto works well with:
Holiday menus! Pumpkin risotto is a versatile dish that can be served with classic holiday dishes such as turkey, lobster, or roast. And it’s always a crowd-pleaser with vegetable dishes such as mushrooms, green beans, and roasted asparagus.
Variations Of Pumpkin Risotto To Try
Butternut Squash risotto – If pumpkin is not your ideal choice, butternut squash is a great alternative. Or try both to see which you prefer. There are some differences between the two that might make your choice a little easier. Butternut squash is a little sweeter and nuttier with a creamier texture. Pumpkin has an earthier, milder taste.
Bacon – Add in some diced smoky bacon – because bacon goes with everything!!
Toppings – Top with toasted hazelnuts and sage.
Caramelized onions – they taste amazing in anything, and this great risotto is no exception!
Mushroom risotto – Incorporate sliced cremini or portobello mushrooms in the risotto for an added earthy texture and flavor.
Vegetable stock – if you want a vegetarian version of this recipe, you can easily replace the chicken stock with vegetable broth.
Make It Gluten-Free
Most of the ingredients are already 100% gluten-free. The one ingredient that you should double-check before using is the poultry seasoning.
Make It Dairy-Free
Three ingredients in this risotto would require substitutions to make it 100% dairy-free. The butter, whipping cream, and Parmesan cheese can all be replaced with dairy-free versions, resulting in a delicious risotto dish.
Storing Pumpkin Risotto
Storing leftovers – Allow your creamy risotto to cool completely, then place it in an airtight container. It will stay fresh in the refrigerator for up to 3-4 days.
You can also freeze the risotto. Allow to cool completely, place in an airtight, freezer-safe container or freezer bag, and place in freezer for up to 3 months. When you take it out of the freezer, thaw it overnight in the fridge.
To reheat, you can use the microwave or the stovetop. If necessary, add a small amount of broth or heavy whipping cream to restore the moisture and creaminess.
Pumpkin Risotto FAQs
Here are a few common questions I see readers ask about Pumpkin Risotto. If you have questions, check below to see if it’s already been answered. If it hasn’t (yet), leave your questions in the comments so I can answer them!
Arborio has a high starch content compared to regular long-grain rice. The extra starch helps to absorb more broth, creating the creaminess as it cooks. In contrast, long-grain rice doesn’t absorb the broth as well and will not be as creamy.
NO!!! In most instances, it is recommended to rinse the rice before cooking. Not in this case, though. The starch on the surface of arborio rice is essential for the dish’s creamy texture. Washing it would remove this starch, resulting in a less creamy and separated consistency.
You can, however, it will not have the same rich flavor. If you have some chicken bouillon to add to the water, that will enhance the taste. Also, keep in mind that chicken stock will work if you do not have broth.
More Mouthwatering Pumpkin Dishes To Try
- Easy Pumpkin Waffles Recipe (+ Gluten-Free Option!)
- Pumpkin Oatmeal Bites
- Air Fryer Pumpkin Hand Pies
- Pumpkin Cheesecake Bites
- The Best Easy Pumpkin Crisp Recipe
Pin For Later!
Pumpkin Risotto
Pumpkin risotto is crowd-pleasing comfort food for fall! This version is easy to make on the stove, simple, and addictively delicious!
Ingredients
- 1 1/4 cup Arborio rice
- 2 tbsp Butter
- 1 onion, minced
- 1 tbsp minced garlic, or to taste
- 2/3 cup pumpkin puree
- 1/2 tbsp poultry seasoning, or to taste
- salt and pepper, to taste
- 4 cups chicken broth, as needed
- 1/2 cup heavy whipping cream
- 1/4 cup grated Parmesan Cheese
Instructions
- Place the arborio rice in a stockpot or Dutch oven over medium heat.
- Toast the rice for about 5 minutes, stirring occasionally, until fragrant. Remove rice from the stockpot.
- Place butter in the stockpot and once melted, add the onion and saute for 3-4 minutes until golden, stirring often.
- Add garlic, cook and stir for 1 minute, then add the rice.
- Stir in the pumpkin puree and seasonings. Allow to cook for 1-2 minutes, stirring frequently.
- Add in 2 cups of broth and increase the heat to medium-high.
- Once the broth is simmering, reduce the heat and continue cooking, stirring occasionally, until the broth is absorbed.
- Add additional broth in 1/2 cup increments, allowing it to fully absorb into the rice before adding more, until the risotto reaches your desired consistency.
- Stir in the heavy whipping cream and cook for 2 minutes, then stir in the Parmesan and take the pumpkin risotto off the heat.
