Pumpkin Risotto

I’m so excited to share my Pumpkin Risotto Recipe with you! This isn’t just dinner — it’s a cozy, creamy, and slightly sweet dish that captures the very best flavors of fall. Imagine tender pieces of pumpkin gently cooked into velvety rice, all finished with a sprinkle of parmesan and a drizzle of aged balsamic vinegar. It’s simple, comforting, and guaranteed to make your kitchen smell amazing.

Level: Easy
Total Time: 50 minutes
Prep Time: 10 minutes
Cook Time: 40 minutes
Yield: 3 servings (main dish)
Cuisine: Italian

I still remember the first time I tried pumpkin risotto — it was during a trip to Italy, and I instantly fell in love with how warm and flavorful it tasted. Since then, this dish has become one of my favorite fall meals.

What makes this recipe so special is how the pumpkin melts into the rice, making it naturally creamy without needing heavy cream. When you finish it with parmesan cheese and a touch of balsamic vinegar, the flavors pop even more. It’s easy enough for a weeknight but elegant enough to impress guests.

Whether you’re new to cooking risotto or just want a cozy autumn dinner, this recipe will guide you step by step.

Description

This dish combines classic Italian risotto techniques with the sweet, earthy flavor of pumpkin. Here’s what makes it irresistible:

• Tender pumpkin or squash cooked until soft and mashed into a smooth, rich base.
• Arborio rice slowly simmered with stock for that classic creamy risotto texture.
• Freshly grated parmesan cheese stirred in for creaminess and saltiness.
• A light hint of nutmeg and black pepper for warmth.
• A drizzle of aged balsamic vinegar on top to cut through the richness.

It’s a beautiful, one-pot meal that feels both rustic and special — perfect for cozy nights at home.

Ingredients

• 12 oz pumpkin (peeled and de-seeded weight), or red kuri, butternut, buttercup squash, or pie pumpkin
• 1 small/medium onion, diced
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 ½ cups arborio rice (short-grain risotto rice)
• 3 cups light vegetable or chicken stock (warm)
• ¾ cup freshly grated parmesan cheese (lightly packed)
• 1 pinch ground nutmeg
• 1 pinch black pepper (or to taste)
• 1 teaspoon aged balsamic vinegar (to drizzle on top before serving)

Directions

1. Prepare the Ingredients:
   • Peel and remove seeds from the pumpkin or squash. Cut it into small, even cubes so it cooks quickly.
   • Dice the onion and mince the garlic.
   • Warm the stock in a separate pot and keep it on low heat — adding warm stock helps the rice cook evenly.
2. Cook the Pumpkin and Onion:
   • In a medium-sized pan, heat the olive oil and butter over medium heat.
   • Add the diced onion and cook for about 5 minutes until it softens. Stir occasionally so it doesn’t brown.
   • Add the garlic and cubed pumpkin. Cook for another 5 minutes until the pumpkin softens (covering the pan with a lid can speed this up).
   • Mash the softened pumpkin gently with a fork or spoon to make a rough puree. This will give the risotto its creamy base.
3. Add the Rice:
   • Stir the arborio rice into the pumpkin mixture and cook for 1–2 minutes. This helps the rice absorb flavor and prepares it to cook evenly.
4. Slowly Add Stock:
   • Pour in enough warm stock to just cover the rice. Stir gently.
   • As the rice absorbs the liquid, add more stock (about ½ to 1 cup at a time).
   • Continue stirring occasionally, especially as it nears the end. This step takes around 20 minutes and creates that classic risotto creaminess.
5. Finish the Risotto:
   • When the rice is tender and creamy (but still slightly firm in the center), turn off the heat.
   • Stir in the parmesan cheese, nutmeg, and black pepper. Taste and adjust seasoning if needed.
6. Serve and Enjoy:
   • Spoon the risotto into bowls.
   • Drizzle a small amount of aged balsamic vinegar over each serving.
   • Add a few extra parmesan shavings if you’d like. Serve immediately while warm.

Process Details

• Cooking the Pumpkin: Cooking it with the onion and garlic allows the flavors to blend before adding the rice.
• Stock Addition: Adding warm stock a little at a time gives risotto its creamy texture — don’t rush this step.
• Finishing Touches: Parmesan adds creaminess, nutmeg brings warmth, and balsamic vinegar balances everything out.

Tips for Success

• Choose the Right Pumpkin: Red kabocha or red kuri squash is slightly sweet and softens beautifully. Butternut or pie pumpkin also works great.
• Warm Stock is Key: Cold stock can slow down cooking and make the risotto uneven. Keep it warm in a separate pot.
• Don’t Skip Stirring: Stir more often toward the end to prevent sticking and to develop creaminess.
• Cheese Last: Add parmesan at the end to keep it creamy rather than stringy.

Serving Ideas

• Classic Italian Style: Serve with a simple green salad and crusty bread.
• Fancy Touch: Add roasted pumpkin seeds or fresh herbs on top for texture and color.
• Protein Boost: Pair with roasted chicken or seared shrimp if you’d like extra protein.
• Vegetarian Feast: Keep it plant-based with vegetable stock and enjoy it as a main course.

Nutrition Info (Approximate per Serving)

• Calories: ~556
• Carbohydrates: 94g
• Protein: 16g
• Fat: 13g
• Saturated Fat: 5g
• Fiber: 4g
• Sodium: 236mg
• Sugar: 5g
• Vitamin A: 9844 IU
• Vitamin C: 13mg
• Calcium: 134mg
• Iron: 6mg

My Pumpkin Risotto Recipe is the ultimate fall comfort food — creamy, cozy, and full of flavor. The sweetness of pumpkin, the richness of parmesan, and the tang of balsamic vinegar all come together in one warm bowl.

I hope you enjoy making (and eating!) this recipe as much as I do. Once you try it, you’ll see why it’s worth the time — and why it might just become one of your go-to autumn meals.