Pumpkin Risotto: A Flavorful Easy Recipe

The Bella Vita
by The Bella Vita
2 portion
35 min

Pumpkin risotto is a quick and easy recipe for a great Fall dinner that celebrates the delicate goodness of pumpkin.

risotto with pumpkin scoop in the spoon

Creamy & Easy Pumpkin Risotto

It may seem difficult to prepare a delicious risotto, but it is not.

Just a few steps that if followed will make you cook the best risotto you have ever made in your life.

The result will be a perfectly cooked and creamy risotto.

Creamy & Easy Pumpkin Risotto in a plate garnished with basil

Ingredients In This Pumpkin Risotto

These are the main ingredients you need for this risotto

For the step-by-step directions and measurements, scroll down to the printable recipe card.

  • Pumpkin: We can use different types of pumpkin to prepare pumpkin risotto.
  • Rice
  • Wine
  • Onion
  • Stock
  • Butter
  • Parmesan cheese
photo of risotto with pumpkin close up

What pumpkin to use in pumpkin risotto?

The Best Type of Rice for Risotto

Variations To Try Out

Making Vegan Pumpkin Risotto

Pumpkin Risotto FAQs

Do you cover risotto while cooking?

Do I have to use arborio rice for risotto?

Do you need to wash arborio rice before cooking?

Can you make risotto without wine?

Can I make risotto with water instead of stock?

Do you cook risotto on high or low heat?

What happens if you add all the water to risotto at once?

Here All The Answer!

Suggestion: Things To Serve With Pumpkin Risotto – What Goes Well With Risotto?

Risotto for me is a one-dish meal and is usually served alone, just like pasta.

But it can be served as a side dish with almost any meat.

Great with these delicious crispy chicken cutlets, but also accompanied by a salad is great combination.

Pumpkin Risotto: A Flavorful Easy Recipe
Recipe details
  • 2  portion
  • Prep time: 10 Minutes Cook time: 25 Minutes Total time: 35 min
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  • 4 1/4 cups Broth
  • 9 oz Pumpkin, peeled and diced
  • 1 cup Rice (Carnaroli rice, or Arborio or Vialone Nano)
  • 1 small Onion
  • 1/2 cup Dry White Wine
  • 1 cup Parmigiano Reggiano cheese
  • Salt & Black pepper to taste
  • 2 tablespoons Butter

Prepare a vegetable broth (carrots, celery, onion) or use a ready-made one. Keep the broth hot.
Peel and cut pumpkin into small pieces and chop onion.
In a large pot, heat some olive oil and soften the chopped onion for about 5 minutes over low heat.
Add the squash season it with salt and pepper and a ladle of broth, and cook for about 10 minutes until softened. Add more broth if needed. Add salt blaco pepper
Blend half the squash with an immersion blender, adding half a ladle of broth, and set aside.
In the same pot with the remaining squash, toast the rice for 4 minutes. Add white wine.
As soon as the wine evaporates, add a couple ladlefuls of broth and keep adding some each time the rice dries out, to cook it without sticking. Stir the risotto very frequently. This will take about 15 to 18 minutes. Add salt and pepper if needed.
When the rice is cooked, add the pumpkin you blend earlier and mix well.
At this point turn off the heat and manteca (stir) the risotto with the butter and Parmesan cheese.
Serve piping hot.
The Bella Vita
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