Pumpkin Risotto

pumpkin risotto

The past couple years have seen an influx of pumpkin recipes, from pumpkin brownies to pumpkin bread to pumpkin lattes. I’m not sure if it’s been the advent of Pinterest and Twitter that has spread these treats like wildfire or just their inherent deliciousness, but pumpkin is literally everywhere this season. While all these baked goods and coffee drinks are wonderful, I decided I wanted to branch out a little in the pumpkin world. So after some extensive internet searches, I found the perfect pumpkin recipe: pumpkin risotto. It was a huge hit with my friends and is an amazing fall side dish for any occasion.

Pumpkin Risotto (based on Creamy Pumpkin Risotto from Epicurious)


2 tablespoons butter
½ cup chopped onion
2 tablespoons minced garlic
1 cup long grain white rice
3 cups chicken broth
1 teaspoon salt
½ teaspoon black pepper
dash of nutmeg
1 cup canned pumpkin
¼ cup grated Parmesan cheese
½ cup light cream

Melt butter and saute onions over medium heat until tender. Add minced garlic and rice. Saute over medium heat for 3-4 minutes.

Add 2 cups of broth and seasonings. Cover and cook over low heat for 15 minutes.

Add 1 cup broth and pumpkin. Continue to cook for another 5 minutes.

Add cream and cheese and continue to cook until risotto has reached desired tenderness and consistency.

Note: There are many beautiful pictures of pumpkin risotto out there but I thought I’d share my humble Instagram picture with you. Also, I served this with Cranberry Meatballs and it was the perfect fall flavor combination. I highly recommend it!


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