Autumn has always had a special place in my heart. The air gets a little crisper, the leaves transform into a vibrant tapestry of colors, and pumpkins begin to dominate markets.
It’s no surprise that during this time, I find solace in my kitchen, whipping up comforting dishes like pumpkin risotto.
Let me take you on a flavorful journey, sharing this delightful recipe that has become a staple in my home.
In its simplest form, risotto is a creamy Italian rice dish made primarily with Arborio rice, known for its creamy texture when cooked. What sets pumpkin risotto apart is the addition of pumpkin or squash, which not only enriches the flavor but also brings in that quintessential autumn essence.
The rice absorbs the flavors of broth and pumpkin, resulting in a dish that is warm, fulfilling, and perfect for any occasion.
If you’re looking for a dish that offers comfort and nourishment without sacrificing taste, this pumpkin risotto is for you. The velvety texture envelops your taste buds, while the perfect hint of sweetness from the pumpkin makes it incredibly satisfying.
Imagine it on a chilly fall evening, curling up with a bowl of this creamy goodness. As a registered dietitian, I appreciate how versatile and nutritious this dish is. Pumpkin is packed with vitamins A and C, fiber, and antioxidants.
Pair that with whole grains from Arborio rice, and you have a meal that not only warms your soul but also supports your health.
To make this delicious pumpkin risotto, gather the following ingredients:
- 1 ½ cups risotto rice (Arborio)
- 3 cups light broth (vegetable or chicken, based on dietary preference)
- 12 oz pumpkin (peeled & deseeded, weighed after preparation) or red kuri, butternut, or honeynut squash
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 medium-sized onion (or small)
- 1 garlic clove, minced
- ¾ cup freshly grated Parmesan cheese (lightly packed)
- 1 pinch freshly ground nutmeg
- 1 pinch freshly ground black pepper
- 1 teaspoon aged balsamic vinegar
- 1 tablespoon fresh sage leaves
- 1 tablespoon maple syrup
Let’s get cooking! Follow these steps to create a glorious pumpkin risotto.
In a medium saucepan, heat your broth over low heat. Keeping it warm as you cook enhances the risotto's flavor and texture. Trust me; this is key to success.
While your broth simmers, cube the pumpkin into bite-sized pieces. You’ll want about 12 ounces post-preparation. If you’re using a different type of squash, make sure it’s cut similarly. This ensures even cooking.
In a large pan, heat the olive oil and butter over medium heat. Add the chopped onion and sauté until it becomes translucent, around 3-4 minutes. Then toss in the minced garlic and sauté for another minute until fragrant.
Add the Arborio rice to the aromatics, stirring to coat each grain in the oil and butter. This step helps develop that creamy texture. Toast the rice for about 2 minutes. You’ll notice a slight change in color; that’s when it’s ready for more.
Now, add the cubed pumpkin and mix thoroughly. Let it cook for about 2-3 minutes, allowing the pumpkin to begin softening up while mixing its sweetness with the rice.
Begin pouring in the warm broth, one ladle at a time. Stir continuously until the rice absorbs most of the liquid.
This process allows the starches to release, creating that signature creamy risotto. Repeat until the rice is tender but still al dente, which usually takes about 18 to 20 minutes.
Once the rice has reached your desired consistency, stir in the Parmesan cheese, nutmeg, and pepper. The cheese adds creaminess, while the nutmeg gives warmth. Finish it off with balsamic vinegar, sage leaves, and maple syrup for an extraordinary balance of flavors.
Remove the risotto from the heat. Let it sit for a couple of minutes to thicken slightly before serving. Garnish with fresh sage leaves or additional cheese if desired. Trust me; every bite is like a warm hug.
Absolutely! Pumpkin risotto keeps well in the refrigerator for up to three days. Just store it in an airtight container to maintain flavor and moisture.
When you're ready to enjoy it again, reheat it gently on the stove. Add a splash of broth or water to bring back that creamy consistency.
This risotto stands beautifully on its own but pairs well with various accompaniments:
This pumpkin risotto is versatile, and you can switch things up by trying these variations:
Pumpkin risotto is more than just a dish; it’s an experience infused with warmth, comfort, and a hint of nostalgia. As the seasons change and the pumpkins roll in, I encourage you to give this recipe a try.
It’s not just about the taste—it's the joy that comes with each bite, the warmth of the kitchen, and the satisfaction of creating something special.
So gather your ingredients, invite a friend, and make this delicious pumpkin risotto. Enjoy every moment, and remember: good food deserves good company!
Autumn has always had a special place in my heart. The air gets a little crisper, the leaves transform into a vibrant tapestry of colors, and pumpkins begin to dominate markets.
It’s no surprise that during this time, I find solace in my kitchen, whipping up comforting dishes like pumpkin risotto.
Begin pouring in the warm broth, one ladle at a time. Stir continuously until the rice absorbs most of the liquid.
This process allows the starches to release, creating that signature creamy risotto. Repeat until the rice is tender but still al dente, which usually takes about 18 to 20 minutes.
This process allows the starches to release, creating that signature creamy risotto. Repeat until the rice is tender but still al dente, which usually takes about 18 to 20 minutes.
Servings 3
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Mary Siegel is a registered dietitian from Texas and the heart behind Easy Meal Recipe, a blog dedicated to making healthy cooking simple and enjoyable. With a background in Nutrition and Dietetics from the University of Houston, she shares easy, flavorful recipes designed for busy lives. Growing up surrounded by family and food, she now blends her love of comfort food with a focus on balanced nutrition. Outside the kitchen, Mary loves exploring farmers' markets and spending time with her family in the Texas outdoors.