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!
What is Risotto?
Risotto is a traditional Italian dish made with rice cooked in broth/stock until tender. It is usually finished with butter and cheese. The resulting dish has a creamy consistency, without the addition of any cream.
This Pumpkin Risotto is a traditional dish of Northern Italy where it is called Risotto di Zucca.
Jump Menu
How to cook Pumpkin Risotto
Full instructions are in the recipe card below.
- Have your broth/stock in a small pan over low heat.
- In a large pan, heat olive oil and butter.
- Cook your onion for 3-4 minutes until softened.
- Add the cubed pumpkin to the pan and cook for 6-7 minutes.
- Add the garlic and cook until fragrant.
- Add the rice, stir to coat in the oil, and let it toast for 2 minutes.
- Add the wine and let it bubble, and evaporate.
- Slowly add the hot broth.
- Cook for 15-18 minutes until the rice is tender.
- Add butter and grated Parmesan cheese.
- Vigorously stir the risotto to incorporate the butter and cheese.
What pumpkin to use in pumpkin risotto
Any pumpkin or squash will work for this recipe, except the giant jack-o-lantern pumpkins (they don't have much flavor!)
I like to use a sweet pumpkin or squash for this. So Butternut Squash/Butternut Pumpkin, Jarrahdale Pumpkin, Fairytale Pumpkin, Long Island Cheese Pumpkin, Pie Pumpkin.
In Italy, they will often use a Mantuan pumpkin, but they are hard to find. So I think butternut or Jarrahdale is the best alternative.
The best rice for risotto?
In Italy, the risotto is traditionally made with either Arborio or Carnaroli rice. These are short-grain rice that gives the risotto its creamy texture.
Other risotto rice include, Vialone Nano and Maratelli.
Arborio is most commonly found in grocery stores. You can sometimes find Carnaroli in larger stores or gourmet shops, but Vialone Nano and Maratelli are rarely found outside Italy.
Arborio will give you a great result. If you can find Carnaroli, then it will provide you with excellent results!
Can you make risotto with regular rice?
The short answer is no. Regular rice like long-grain white rice, jasmine rice, and basmati rice won't give you the texture or creaminess you get from risotto rice. Plus, the water to rice ratio will be different for these types of rice, so you will end up with overcooked rice.
How to make risotto creamy?
The creamy texture of risotto is what makes it so comforting. But there is no cream added to risotto!
The creaminess comes from the rice! Risotto rice has a high percentage of something called amylose, and this starch molecule is released as we cook and stir the risotto. It causes the risotto to thicken and become creamy.
Because it is the stirring that causes the creamy texture, you have to stir the rice frequently. If you have one of those spatulas with a hole in the middle, use that. It is a risotto spoon.
The reason for the hole in a risotto spoon is that as you stir with it, the hole creates more agitation and makes the risotto creamier. It's like stirring with two spoons, but without damaging the grains.
The final addition of butter and cheese adds flavor and an extra level of creaminess. This gets stirred in vigorously at the end of the cooking time. (this process is called Mantecature in Italy)
Can you make risotto without wine?
Yes, you can. Although wine is traditionally added, you can leave it out and use extra broth/stock if you don't have alcohol in your diet.
If you do include alcohol in your diet but want an alternative to wine, dry white vermouth is a great addition instead. As is brandy (although I use half the amount of brandy to wine)
How to reheat risotto?
If you end up with leftovers, they can be kept in the refrigerator for 1-2 days.
But I have to be honest; leftover risotto isn't great! You will find that as it is stored, the risotto will get drier, and the rice will get softer.
You can reheat the risotto in the microwave.
To do this, add one teaspoon of butter and three tablespoons of water per portion, and cook for 3-4 minutes. Stop the microwave halfway through and stir the rice.
To reheat on the stovetop, add the butter and water, as above, but place in a pan and cook over medium heat for 5 minutes, stirring constantly.
Can you freeze risotto?
While it can be frozen, I don't recommend it.
Freezing risotto causes the rice grains to harden, and then when defrosted, the texture is grainy.
How to Serve Pumpkin Risotto
Pumpkin risotto can be served as a main course, appetizer/starter, or a side dish.
As written, the recipe serves four as a main course; I would say it would serve 8-10 as a side dish or 6-8 as an appetizer/starter.
As the main course, serve your pumpkin risotto with a green salad and some good bread. Or add a side of green vegetables.
If you want to serve this as a side dish, it will go with so many things! Try serving it with:
- Seared steak (Try this Steak with blue cheese)
- Pork chops
- Chicken breasts (try this recipe!)
- Garlic mushrooms
What wine to drink with Pumpkin Risotto?
For those that love white wine, a Chardonnay would work with the butter and cheese in the dish. Chenin blanc or an Albarino would also work well without being too full of fruit for the subtle sweetness of the pumpkin.
For red lovers, go for something like a Malbec, a Valpolicella, or a Montepulciano.
If you cook this risotto don't forget to come back and comment, or tag me on social media.
Any questions about the recipe? Use the comments section below.
Enjoy x
Pumpkin Risotto Recipe
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
- Heat your broth in a small pan; once simmering, turn the heat to low, and keep it warm.
7 ½ cups vegetable broth/stock - Melt the butter and oil together in a large pan over medium heat.
2 tablespoons olive oil
2 tablespoons butter - Add the chopped onions and cook for 5 minutes until softened but not colored.
1 finely chopped onion - 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 - Add the minced garlic and thyme then cook until fragrant (about a minute)
2 minced cloves garlic
1 teaspoon dried thyme - Add the rice, stir to coat in the oil, then cook for 2 minutes.
2 cups/400g risotto rice - Add enough broth to cover the rice and stir.
warmed broth - 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 - Once the rice is cooked, add the butter and parmesan. Then stir vigorously for 2 minutes.
3 tablespoons butter
1 cup grated parmesan - 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.
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