Pumpkin Risotto: the creamy main dish recipe perfect for fall season

Pumpkin risotto is a delicious, creamy Italian main dish. Perfect to serve it during fall season as a tasty weeknight meal, it's great also as a rich Thanksgiving recipe. With a delicate yet comforting taste, it's made of Arborio or Carnaroli rice, pumpkin, vegetable broth. Flavors are brought out by the addition of white wine, butter and grated Parmesan cheese.

Make the pumpkin risotto following the regular Italian procedure. First, roast the rice to keep the cooking, splash white wine to give flavor to the rice, then gradually add the vegetable broth and let it absorb as you stir. Mix until creamy and add grated Parmesan cheese to make it a bit cheesy. The result will win you over and you can even customize it as you want.

Tips

For a shortcut, use canned pumpkin puree.

If you don't have pumpkin on hand, you can use butternut squash.

Make sure to use Arborio or Carnaroli rice for your risotto.

You can customize the pumpkin risotto as you want. Feel free to add blue cheese, crispy bacon, sausage, speck or spices. For a sweet note, add a little honey or dried cranberries.

To spice up your pumpkin risotto you can add a little cinnamon or ginger, your dish will be more aromatic.

For a vegan pumpkin risotto, use oil instead of butter and a vegan-friendly Parmesan cheese option.

If you have pumpkin risotto leftovers, you can make sautéed rice, which is a Milanese specialty. In a non-stick pan pour a little oil, put the rice and form a kind of pie trying to compact it with a spoon. Cook over a low heat for at least 40 minutes per side, until it is golden brown. A delicious way to consume the leftover rice.

What to serve with Pumpkin Risotto

You can serve pumpkin risotto as a main dish with a tossed salad. Also enjoy it as a side dish together with braised short ribs or your favorite meat main.

For the drinks, serve your pumpkin risotto with a Barolo or Chardonnay.

How to store Pumpkin Risotto

You can store pumpkin risotto in an airtight container in the refrigerator for up to 24 hours.

Another recipe you need to try

Pumpkin Gnocchi: the soft, delicate recipe for the typical fall dish

Instructions

Step 1

Step 1

Cut the pumpkin.

Cut the pumpkin.

Step 2

Step 2

Deseed the pumpkin.

Deseed the pumpkin.

Step 3

Step 3

Peel the pumpkin, cut it into slices and then dice it.

Peel the pumpkin, cut it into slices and then dice it.

Step 4

Step 4

Cut the onion coarsely and put it in a pan to fry with oil.

Cut the onion coarsely and put it in a pan to fry with oil.

Step 5

Step 5

Add the pumpkin and two or three ladles of vegetable broth. Season with salt and let it cook until tender.

Add the pumpkin and two or three ladles of vegetable broth. Season with salt and let it cook until tender.

Step 6

Step 6

In a non-stick pan, let the rice toast for about 3 minutes.

In a non-stick pan, let the rice toast for about 3 minutes.

Step 7

Step 7

Pour the white wine over the rice and let it evaporate.

Pour the white wine over the rice and let it evaporate.

Step 8

Step 8

Slightly mash the sautéed pumpkin with a fork, the add it to the rice pan.

Slightly mash the sautéed pumpkin with a fork, the add it to the rice pan.

Step 9

Step 9

Bring the risotto to cook, pouring in a new ladle of boiling broth as it is absorbed. When the broth has been absorbed, taste to understand the cooking level and, if necessary, add more broth.

Bring the risotto to cook, pouring in a new ladle of boiling broth as it is absorbed. When the broth has been absorbed, taste to understand the cooking level and, if necessary, add more broth.

Step 10

Step 10

Add some knobs of cold butter and grated Parmesan cheese.

Add some knobs of cold butter and grated Parmesan cheese.

Step 11

Step 11

Finally, add finely chopped rosemary. Stir and cover with the lid for a few minutes in order to cook it perfectly. Serve and enjoy your pumpkin risotto.

Finally, add finely chopped rosemary. Stir and cover with the lid for a few minutes in order to cook it perfectly. Serve and enjoy your pumpkin risotto.