Pumpkin Risotto Recipe
Creamy, cheesy with the perfect infusion of fall pumpkin flavor. This traditional Italian dish comes together in the oven or on the stove top for an easy and simple hearty meal.
How to Make the Best Pumpkin Risotto
Pumpkin risotto is a beautiful celebration of fall flavors, combining the earthiness of Arborio rice with the sweet, velvety richness of pumpkin purée. This traditional Italian dish gets a seasonal twist that makes it perfect for autumn dinners, yet elegant enough to serve at dinner parties.
What makes pumpkin risotto so special is the technique—the slow addition of warm stock to the rice releases the rice’s natural starches, creating that signature creamy texture that defines great risotto. The pumpkin purée adds not just color and flavor, but also a luxurious creaminess that requires less butter and cream than traditional risotto recipes. Combined with nutty Parmesan cheese and a splash of white wine, every spoonful is pure comfort.
Whether you choose the oven method for hands-off ease or the stovetop method for more control, this pumpkin risotto comes together in just an hour to deliver restaurant-quality results. Serve it as a hearty vegetarian main course, or pair it with roasted vegetables and herbs for an unforgettable fall meal.
Pumpkin Risotto
Creamy, cheesy with the perfect infusion of fall pumpkin flavor. This traditional Italian dish comes together in the oven or on the stove top for an easy and simple hearty meal.
Ingredients
Main Ingredients
Seasonings
Finishing
Instructions
Oven Instructions
- Preheat oven to 350°F.
- Heat chicken stock in a saucepan and keep warm.
- In a large oven-safe pot or Dutch oven, heat olive oil over medium heat. Add diced shallot and cook until softened, about 2-3 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Add aborio rice and stir to coat with the oil, toasting for about 2 minutes.
- Pour in white wine and stir until mostly absorbed.
- Add pumpkin purée and stir well to combine.
- Pour in 3 cups of warm chicken stock, salt, and white pepper. Stir to combine.
- Cover the pot with a lid and place in the oven. Bake for 35-40 minutes, stirring occasionally, until the rice is tender and has absorbed most of the liquid.
- Remove from oven and stir in butter and grated parmesan cheese until creamy.
- Taste and adjust seasonings as needed with additional salt and pepper.
- Serve immediately while hot.
Stove Top Instructions
- Heat chicken stock in a saucepan and keep warm over low heat.
- In a large, heavy-bottomed pot or wide pan, heat olive oil over medium heat. Add diced shallot and cook until softened, about 2-3 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Add aborio rice and stir to coat with the oil, toasting for about 2 minutes.
- Pour in white wine and stir until mostly absorbed.
- Add pumpkin purée and stir well to combine.
- Begin adding warm chicken stock, about 1 cup at a time, stirring frequently. Wait until each addition is mostly absorbed before adding more, about 18-20 minutes total.
- The risotto is done when the rice is tender but still has a slight bite (al dente) and the mixture is creamy.
- Stir in butter and grated parmesan cheese until creamy.
- Taste and adjust seasonings as needed with additional salt and pepper.
- Serve immediately while hot.
Notes
- If using the stovetop method, constant stirring ensures a creamy texture as the rice releases its starches.
- The oven method is more forgiving and requires less active stirring.
- For best results, keep your stock warm throughout the cooking process.
- This dish is best served fresh and should not be reheated, as it will lose its creamy texture.