Pumpkin Risotto is a savory side dish that is just perfect alongside all of your favorite fall recipes. It’s easy to make, yet an impressive dish for holidays and gatherings.
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I’ve mentioned before that I was super late to jump on the pumpkin spice train. For me, it all started with these Pumpkin Chocolate Chip Cookies. One bite and I knew I’d be trying a lot more pumpkin-flavored goodies! Next up was my recipe for Pumpkin Pie Spiced Coffee Cake that was instantly popular on Pinterest! But, I wanted to try a savory pumpkin recipe and so this Pumpkin Risotto was the delicious result!
Why This Recipe Works
- It’s actually very easy to make! Risotto has a reputation of being a more difficult dish, so it appears to be more “fancy” and impressive when served at holidays and gatherings.
- This dish is flavored with pumpkin, pumpkin spice, and Parmesan cheese. It’s a savory recipe that still satisfies the season’s pumpkin spice craving.
- You can enjoy this dish on it’s own or as a side dish to all of your favorite fall recipes.
How to Make Spiced Pumpkin Risotto
Prep!
I like to have all of my ingredients out and close by. For the best risotto results, you need to be stirring almost constantly, so having to stop to find ingredients may make for less than ideal results.
Mince your shallot and garlic before you begin.
Create!
Heat the olive oil in a large skillet or Dutch oven. Add the shallots and garlic and cook 2-3 minutes until softened and fragrant.
Stir in the rice, then add the cooking wine. Cook until all the wine is absorbed, stirring continuously.
Tip: be sure to use only arborio rice for authentic risotto. I always use Rice Select brand and have fabulous results!
Next, pour in half (3 cups) of the vegetable stock. Continue stirring until stock is all absorbed. Once the stock is absorbed stir in the remaining stock 1 cup at a time until each is fully absorbed. Once again, you want to be stirring constantly.
Removed the pan from the heat and stir in the pumpkin until well blended. Slowly mix in the Parmesan cheese and butter, then the pumpkin pie spice. Taste and adjust the spice as desired.
Present!
Serve hot. You can top with Parmesan cheese shavings, minced fresh parsley, or a sprinkle of pumpkin pie spice.
Tips and Techniques for the Best Pumpkin Risotto
- Use only arborio rice to get authentic, creamy risotto.
- Just keep stirring! Stirring almost constantly is the key to the most perfect risotto. Sure, I take breaks to add ingredients and such, but for the most part, I’m stirring away!
- While I haven’t tested this recipe with fresh pumpkin puree, I am sure that it would work out just fine – maybe even better!
FAQ’s
- Is Pumpkin Risotto gluten free? As long as the stock you are using to make the risotto is gluten free, then yes, Pumpkin Risotto is gluten free.
- What do you serve with Pumpkin Risotto? You can serve Pumpkin Risotto on it’s own or along side of your favorite fall main dishes like roasted turkey, chicken, and pork.
- Can you freeze Pumpkin Risotto? Risotto is always best when eaten right away. You can store leftovers in the refrigerator in an air-tight container for up to 5 days, but it’s best within the first few days. Freezing risotto is not recommended.
Other Recipes to Try
- Pumpkin Spice Cream Puffs
- Pumpkin Pie Spice Pancakes with Caramel Syrup
- Roasted Butternut Squash Risotto with Brussels Sprouts
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Pumpkin Risotto
Ingredients
- 1/4 cup extra virgin olive oil
- 2 shallots * minced
- 4 cloves garlic * minced
- 2 cups arborio rice
- 1/2 cup white cooking wine
- 6 cups vegetable stock
- 1 cup pumpkin puree * I used canned
- 1/2 cup Parmesan cheese * shredded
- 2 tablespoons butter
- 1/4 teaspoon pumpkin pie spice
Instructions
- Heat the olive oil in a large skillet or dutch oven. Add the shallots and garlic and cook 2-3 minutes until softened fragrant.
- Stir in the rice, then add the cooking wine. Cook until all of the wine is absorbed, stirring continuously.
- Pour in 3 cups of the vegetable stock. Continue stirring until stock is all absorbed.
- Once the stock is absorbed stir in the remaining stock 1 cup at a time until each is fully absorbed.
- Removed the pan from the heat and stir in the pumpkin until well blended.
- Slowly mix in the Parmesan cheese and butter, then the pumpkin pie spice. Taste and adjust spice as desired.
- Top with Parmesan cheese shavings, minced parsley, or a sprinkle of pumpkin pie spice, if desired.
Notes
Tips and Techniques for the Best Pumpkin Risotto
- Use only arborio rice to get authentic, creamy risotto.
- Just keep stirring! Stirring almost constantly is the key to the most perfect risotto. Sure, I take breaks to add ingredients and such, but for the most part, I’m stirring away!
- While I haven’t tested this recipe with fresh pumpkin puree, I am sure that it would work out just fine – maybe even better!
- Risotto is always best when eaten right away. You can store leftovers in the refrigerator in an air-tight container for up to 5 days, but it’s best within the first few days. Freezing risotto is not recommended.
Nutrition
This recipe was originally published on October 6, 2016. It was updated with new images, more thorough instructions, tips, techniques, and FAQ’s in September 2019.
