Pumpkin Risotto Recipe – A deliciously creamy pumpkin risotto in 35 minutes? Yes! Our easy pumpkin risotto recipe is so rich and flavorful that you’ll want to make it again and again for a quick and healthy side dish with Fall accents. Rice is slowly cooked with onion, wine, and pumpkin puree. A creamy, velvety risotto recipe that’s sure to please everyone. Enjoy!
Table of Contents
Photo credit: © Eatwell101.com
Ingredients list for the Pumpkin Risotto Recipe
- 1 cup arborio rice (or sushi rice)
- 1 cup pumpkin puree (unsweetened)
- 5 tablespoons extra-virgin olive oil, divided
- Kosher salt and fresh cracked black pepper (to taste)
- 1/2 white onion, finely chopped
- 1/2 cup dry white wine
- 5 cups warm salted water
- 2 tablespoons unsalted butter, cut into pieces
- 1 cup finely grated Parmesan, divided
- 2 tablespoons slivered almonds, for garnish
- 1 tablespoon chopped dill, for garnish
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. To make the pumpkin risotto: Combine 1 tablespoon salt and 5 cups water in a medium stockpot. Bring to a simmer over medium heat.
2. Heat 3 tablespoons olive oil in a Dutch oven over medium heat. Cook chopped onion and a pinch of salt until the onion is translucent and starting to soften for 4-6 minutes. Add 1/2 cup of water and cook, stirring regularly, until water evaporates and the onion is sizzling in oil and completely soft, about 5 minutes.
3. Add rice to the onion and stir well to coat with oil. Stir fry the rice, stirring constantly until grains of rice are translucent, about 5 minutes. Add wine and another pinch of salt. Bring to a simmer and cook, stirring occasionally, until wine is completely evaporated, about 2 minutes.
4. Reduce the heat to medium, then add hot salted water to rice in 1/2-cup increments, along with pumpkin puree, stirring constantly and allowing liquid to absorb fully before adding more water and pumpkin puree until rice is al dente and surrounded by fluid, not-too-thick creamy suspension, 15–20 minutes. The rice should be tender but not mushy. Do not overcook.
5. Remove the pumpkin risotto from the heat, add butter, and stir until melted. Gradually add Parmesan, stirring until the cheese is melted. Stir in more hot salted water if needed to achieve the right consistency. Adjust seasoning if necessary. Top with chopped dill and almonds.
6. Divide the pumpkin risotto into bowls or shallow plates and top with more almonds and dill. Serve the pumpkin risotto immediately. Enjoy! ❤️
Photo credit: © Eatwell101.com
Tips for the pumpkin risotto recipe
Make sure to use pumpkin puree, and not pumpkin spice pie filling, because pumpkin pie spice filling has a lot of additives to it and is a totally different product.
How to keep the pumpkin risotto leftovers?
Keep any pumpkin risotto leftover in an airtight container in your refrigerator for up to 3 days. Reheat gently in a saucepan or the microwave.
More risotto recipes
- Cajun Shrimp Risotto
- Risotto-Like Potato Mushroom Skillet
- Creamy Quinoa Risotto
- Garlic Butter Bulgur Risotto
Photo credit: © Eatwell101.com
