Creamy Pumpkin Risotto Recipe

Pumpkin risotto is a quick and easy recipe for a great Fall comfort food that celebrates the delicate goodness of pumpkin.

TABLE OF CONTENTS

• Ingredients
• Step-by-Step Instructions + Tips
• Variations
• FAQ’s
• Full Recipe Card (printable)

What is Risotto?

Risotto is a traditional Italian dish that features a creamy and rich rice-based preparation.

It is typically made by slowly cooking short-grain rice, such as Arborio or Carnaroli, in a flavorful broth until it reaches a creamy consistency.

Creamy & Easy Pumpkin Risotto

It may seem difficult to prepare a delicious risotto, but it is not.

Just a few steps that, if followed, will make you cook the best risotto you have ever made in your life.

The result will be a perfectly cooked and creamy risotto. 

Ingredients

These are the main ingredients you need for this risotto

For the step-by-step directions and measurements, scroll down to the printable recipe card. 

Pumpkin: I always prefer fresh pumpkin when I prepare my risotto.

But if you want to make this risotto when it is not pumpkin season, you can also use canned pumpkin.

Different types of pumpkin can be used to prepare pumpkin risotto. Below I talk more about this.

Risotto rice: A perfect risotto requires rice that holds its cooking well, absorbs the seasonings very well, releases the right amount of starch, and “creams” while keeping the grains well intact and separated. 

Wine: Use dry white wine. Deglazing with wine obviously serves to give it a special flavor.

Broth: It is the liquid used for cooking rice.

I use homemade vegetable broth, but vegetable stock or even beef or chicken broth is good.

Butter: The ingredient that is used for the mantecatura. It gives a fantastic creaminess.

Parmesan cheese: Absolutely must not be missing for the preparation of this risotto. 

Onions: Use the golden onions. I love the rich onion taste. You can substitute with shallots which have a milder flavor.

Olive oil: Use extra virgin olive oil. Will need very small amounts of oil, just to sauté the onion.

What pumpkin to use in pumpkin risotto?

Butternut squash:  Shaped like a bell, it can be recognized by its smooth pale orange skin. The yellow/orange pulp is firm but tender when cooked.

It has a nutty aftertaste flavor and is very sweet. It is perfect for making butternut squash soup or risotto. In fact, I used this pumpkin in this recipe.

Delica Pumpkin:  It has green skin with whitish streaks, and is compact and slightly flattened in shape. Its yellow-orange pulp is dense and floury, with a sweet flavor tending toward chestnut or hazelnut.

Priest’s Hat Pumpkin or Berrettina Pumpkin: It is recognizable by its shape. It has a rind between homogeneous sage green and gray, broadly ribbed.

Its pulp is dense and also free of filaments and therefore very starchy with a sweet flavor.

Hokkaido pumpkin: It calls for sweetness, intense and particularly close to that of chestnuts, so warm and enveloping.

For risotto it is perfect, and do you know a secret?

The peel is also 100% edible, and you can put it in the risotto.

The Best Rice for Risotto

Among the various types of rice, our preference is for Vialone nano, Arborio, and Carnaroli, varieties with different characteristics but all very suitable.

Arborio: It has a good cooking hold, a characteristic that makes it ideal for preparing any rice dish. Perfect for making traditional risotto.

Carnaroli: One of the best-known rice, with very large, tapered grains that absorb seasonings perfectly, it has excellent cooking firmness.

Vialone nano: A high-quality rice type, it has low stickiness, high texture, and high amylose content.

The grains are medium and round, remain very compact, and grow a lot in the cooking process.

How To Make This Creamy Pumpkin Risotto

Step 1 

Prepare the vegetable broth. In a large pot put water to boil with a carrot, some celery and an onion.

 Let it boil for a minimum of 20-30 minutes and then turn the heat down to low to keep it hot.

As a substitute, you can use ready-made broth.

Step 2  

Peel and cut the squash into not-too-large squares. Chop the onion.

Step 3 

 In a large pan with a drizzle of olive oil, soften the onion over low heat.

When the onion is soft, add the pumpkin and a ladle of broth.

And cook until the pumpkin is soft. When the pumpkin is cooked, blend half and set aside.

This is the secret to a super creamy risotto.

Step 4 

In the same pan with the pumpkin, toast the rice at medium heat for 2-3 minutes. 

After the rice is toasted, deglaze with the wine and let it evaporate before adding the broth.

Step 5

Add the broth a little bit at a time and stir very often with a wooden spoon.

Follow the cooking time given in the rice package.

When the cooking is finished, add the blend pumpkin.

Turn off the flame and manteca the risotto with butter and parmesan cheese.

As a final step enjoy your creamy risotto.

Tips For The Best Results – What Is The Secret To A Good Risotto?

Always toast the rice: This is to make the grain hold well. The grain is sealed so that it does not flake during cooking.

Keep the broth hot: Pouring it cold would cause the rice to suffer heat shock and stop cooking,

Stirring: Stir the risotto constantly throughout the cooking process.

Always taste while cooking: Although there are directions for cooking times, they are never totally reliable.

The only way to check if the rice is cooked is to taste, without looking at the clock.

Do NOT rinse the rice. You risk removing starches.

Variations 

You can add ingredients to make an even more delicious risotto.

Add some protein: Add some pancetta or Italian sausage to the risotto.

Pumpkin and gorgonzola: They are a perfect combination if you love bold and intense flavors.

Crunchy twist: Add a crunchy element such as toasted hazelnuts, roasted pumpkin seeds or crispy sage leaves.

Vegan Pumpkin Risotto: Use vegan parmesan cheese and vegan butter to make the vegan version.

What To Serve With Butternut Squash Risotto

Risotto for me is a main course, one-dish meal, and is usually served alone, just like pasta.

But it can be served as a side dish with almost any meat.

Great with these delicious crispy chicken cutlets, but also accompanied by a salad is a great combination.

For the ones with a sweet tooth, serve this ricotta pie, lemon posset brûlée, or this pumpkin mousse as a dessert!

Store and Reheat

Risotto can be stored in the refrigerator for 2-3 days. Allow it to cool completely first before storing.

To reheat on the stovetop, scoop the risotto into a saucepan and add a few tablespoons of water or broth.

Heat over medium heat, stirring frequently, until hot and creamy.

You may need to add extra liquid if it seems dry.

I do not recommend freezing the risotto.

FAQ’s

Do you cover risotto while cooking?

No, you don’t have to cover it with the lid. Cooking risotto is different, as it simmers until the liquid fully absorbs.

Do I have to use arborio rice for risotto?

Other rice good for making risotto is Vialone nano and Carnaroli.

Can you make risotto without wine?

Yes, 100%. Replace it with an extra cup of broth.

Can I make risotto with water instead of stock?

Yes. It will give it less flavor but it can be done.

Do you cook risotto on high or low heat?

Risotto should be cooked on a low heat.

What happens if you add all the water to risotto at once? 

The broth should be added a few ladles at a time to be gradually absorbed by the rice grains.

Why?

Because only then will the grains release the starches well, which will make the risotto creamy and bound.

Can you make risotto with regular rice?

You can technically make risotto with regular rice besides arborio or carnaroli, but the texture won’t be as creamy.

Creamy Pumpkin Risotto Recipe

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More recipes with pumpkin:

• Pumpkin Bars Recipe
• Air fryer Butternut Squash Recipe

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