Pumpkin Risotto
Creamy, cozy, and full of fall flavor — this Pumpkin Risotto is the ultimate comfort dish. Made with Arborio rice, pumpkin puree, and a touch of Parmesan, it’s silky, rich, and perfect for chilly nights. A restaurant-quality meal you can totally pull off at home.
Ingredients
Pumpkin Risotto Ingredients
- 1 ½ cups Arborio rice the risotto queen — don’t swap with plain rice
- 2 cups pumpkin puree fresh roasted or canned, both work!
- 4 cups vegetable or chicken broth warm, so it blends smoothly
- 1 medium onion finely chopped
- 2 garlic cloves minced
- 3 tbsp olive oil or butter
- ½ tsp ground nutmeg just a lil’ fall touch
- Salt and black pepper to taste
- ½ cup grated Parmesan cheese or a halal-friendly hard cheese alternative
Optional Decorations
- Fresh sage leaves crisped in butter (extra drama, highly recommend)
- A drizzle of olive oil on top for that glossy finish
- Pumpkin seeds for crunch
Instructions
Start With the Base
- In a wide pan, heat olive oil or butter over medium heat. Toss in onion and garlic, and let them sauté until your kitchen smells like heaven (aka fragrant and golden).
Toast the Rice
- Add the Arborio rice and stir for about 2 minutes. You want the grains slightly translucent on the edges. This step? It makes the risotto extra flavorful.
Add the Pumpkin
- Stir in your pumpkin puree. Watch that gorgeous orange color coat the rice. At this point, you’ll already be thinking, “Whoa, I made this?!” Yes, girl. Yes, you did.
Broth Time
- Now the fun begins. Pour in a ladle of warm broth. Stir gently until absorbed. Repeat, one ladle at a time, letting the rice drink it up before adding more. This is where patience pays off — about 20 minutes of cozy stirring until your risotto is creamy and tender.
Season and Finish
- Once the rice is creamy (but still has a little bite), stir in Parmesan, nutmeg, salt, and pepper. Taste. Adjust. Try not to eat straight out of the pan (or do, I won’t judge).
Garnish & Serve
- Spoon into bowls, top with crispy sage leaves, maybe a swirl of olive oil, and serve hot. It’s giving “fancy restaurant but in pajamas.”
Notes
- Use warm broth — it helps the rice absorb liquid evenly.
- If using fresh pumpkin, roast and puree it first for extra depth of flavor.
- Don’t rush the stirring — the creaminess comes from slowly adding broth and letting the rice release starch.
- For dairy-free, swap Parmesan with nutritional yeast or a vegan cheese.
- Crispy sage on top? Optional, but trust me, it makes it fancy-fancy.