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Home » Dinner » Risotto

Pumpkin Risotto

Sep 17, 2015 · Modified: Feb 26, 2023 by Lauren Pacek · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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It's that time of year again!  This pumpkin risotto is creamy, savory, and delicious. Though this risotto is undeniably a savory dish, the slight sweetness of the pumpkin still shines through.

This risotto will definitely put in in an Autumn state of mind.

Pumpkin Risotto | A Nerd Cooks

Love pumpkin? (Of course you do.) Ever tried it in a savory dish? If you haven't, you definitely should!

Personally, I love using pumpkin in savory applications. Yes, of course I enjoy a Pumpkin Chocolate Chip Cookie or some Pumpkin Blondies as much as the next guy. But pumpkin actually makes a really nice flavor base for pasta sauces and risotto.

Plus, look at that gorgeous orange color.  Does it get better than this?

Pumpkin Risotto | A Nerd Cooks

In addition to tasting and (in my opinion) looking great, risotto is outwardly very impressive while actually being quite simple to prepare. Can you chop some vegetables, stir stir stir, and have a bit of patience? If yes (Of course you can), you can definitely make risotto.

This favorable difficulty-to-impressiveness ratio is why risotto is one of my go-to moves when making dinner for someone other than my husband and myself.

Need more risotto recipes? Check out my Sweet Corn Risotto with Roasted Cherry Tomatoes. Or how about Beet Risotto with Goat Cheese?

✨ Recipe

Pumpkin Risotto | A Nerd Cooks

Pumpkin Risotto

Lauren Pacek
It's that time of year again!  This pumpkin risotto is creamy, savory, and delicious. Though this risotto is undeniably a savory dish, the slight sweetness of the pumpkin still shines through.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Risotto
Cuisine American
Servings 4 people
Calories 732 kcal

Ingredients
  

  • 5 cups chicken or vegetable stock/broth
  • 2 tablespoon olive oil
  • 2 tablespoon butter
  • 1 onion chopped
  • 3 cloves garlic minced
  • 2 teaspoon fresh thyme leaves
  • 1 ½ cups arborio rice
  • 15 oz. pumpkin puree
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 cup cup parmesan cheese shredded
  • kosher salt and pepper to taste

Instructions
 

  • In a medium pot over medium-high heat, bring the broth/stock to a simmer.
  • In a large, heavy bottomed pot over medium heat, add the olive oil and butter over medium heat. Once the butter is melted, add the onion, garlic, and thyme, stirring occasionally. Cook until the onions are soft and translucent.
  • Add the rice, stirring to coat each grain with the butter and oil. Stirring fairly constantly, wait until you smell a nutty aroma. That lets you know that the rice has been toasted a bit.
  • A couple of ladles at a time, add the warmed broth/stock to the rice. Stir constantly. Once the liquid has been absorbed, add another couple of ladles.  More stirring. Repeat this until most or all of the liquid had been incorporated and absorbed, and the rice has a nice tender bite to it.
  • Add the pumpkin puree, stirring to incorporate well. Add the spices and cheese. Stir to combine. Add salt and pepper to taste.

Nutrition

Serving: 1Calories: 732kcalCarbohydrates: 36gProtein: 53gFat: 41gSaturated Fat: 15gPolyunsaturated Fat: 23gCholesterol: 190mgSodium: 838mgFiber: 4gSugar: 6g

Disclaimer: Nutritional information is a generated estimate and is not guaranteed to be accurate.

Keyword pumpkin risotto
Tried this recipe?Let us know how it was!
Pumpkin Risotto | A Nerd Cooks
Pumpkin Risotto | A Nerd Cooks

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Hi, I'm Lauren! I'm the recipe developer, photographer, and writer here at A Nerd Cooks. I'm a 30-something wife, mom, and scientist with a passion for mixing cocktails, brewing buzzy coffee drinks, and making other delicious beverages at home.

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