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You are here: Home / Recipes / Side Dishes / Pumpkin Risotto

Pumpkin Risotto

Published September 18, 2019. Last updated October 8, 2020 by Lauren Vavala

Thanks for sharing!

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.

Pumpkin risotto in a white bowl with a green dutch oven with more risotto it and a wood board with cheese shavings in the background

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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!

Garlic and shallot cooking in oil in a dutch oven

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.

Arborio rice and white wine cooking in a dutch oven

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!

Arborio rice cooking in chicken stock

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.

Pumpkin Risotto in a dutch oven with a black spoon scooping some up

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!

Overhead of pumpkin risotto in a white bowl and topped with parmesan cheese shavings with a dutch oven of more risotto next to it and a cutting board with more cheese in the background

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

Love this Pumpkin Risotto recipe?  Follow me on Pinterest, Instagram, and Facebook for more!

Pumpkin Spice Risotto in a white dish over a white background
Print

Pumpkin Risotto

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.

Course Side Dishes
Cuisine Gluten Free, Vegetarian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 servings
Calories 326kcal
Author Lauren Harris

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.
** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1serving | Calories: 326kcal | Carbohydrates: 46g | Protein: 6g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 809mg | Potassium: 144mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5280IU | Vitamin C: 2.2mg | Calcium: 90mg | Iron: 2.8mg

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.

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Filed Under: Gluten Free, Recipes, Side Dishes

Comments

  1. Anvita says

    August 21, 2018 at 10:23 am

    I am going to try to make this in my Instant Pot

    Reply
  2. Julia says

    August 21, 2018 at 9:26 am

    Delicious looking risotto. Also love the pumpkin chocolate chip cookie recipe!

    Reply
  3. ali randall says

    August 21, 2018 at 9:23 am

    This risotto looks savory and the ideal side for any fall dish. Putting this on the menu soon.

    Reply
  4. Sherri @ Sweet Enough says

    August 21, 2018 at 9:11 am

    Gorgeous risotto! I love making pumpkin risotto (and I use canned pumpkin too LOL). Love the sound of the pumpkin spice in here! 🙂

    Reply
  5. Kelly Anthony says

    August 21, 2018 at 9:10 am

    What a great way to use pumpkin. So ready for fall so I can make this delicious dish!

    Reply
  6. Claudia Lamascolo says

    August 21, 2018 at 8:41 am

    this is the perfect side for Thanksgiving cant wait to make it love the flavors and shouts Holiday!

    Reply
  7. Carly @ FitLiving Eats says

    October 11, 2016 at 11:03 am

    YUM! I love anything pumpkin and haven’t made risotto in such a long time! This looks like such a delicious recipe. Thanks!

    Reply
  8. Anna says

    October 10, 2016 at 5:36 pm

    That looks delicious! I’m definitely going to pick up a pumpkin to try this!

    Reply
  9. Chrissy says

    October 10, 2016 at 1:07 pm

    This looks so good – mouth watering! It’s the perfect meal for this time of the year! Thank you xxx

    Reply
  10. Ruthie says

    October 10, 2016 at 11:13 am

    Oh my gosh!! The perfect Fall Dish!!! LOVE

    Reply
  11. Brandy says

    October 10, 2016 at 7:12 am

    wow I have everything except the pumpkin pie spice already on hand for this awesome recipe! looks like I will be trying it this week

    Reply
  12. Bobbi | Bobbi's Kozy Kitchen says

    October 7, 2016 at 11:51 am

    This sounds amazeballs! I make a pumpkin alfredo and pumpkin mac and cheese, but never made a risotto. It is on my MUST make list now!!

    Reply
  13. Lou Lou Girls says

    October 7, 2016 at 11:03 am

    Yum!

    Reply
  14. Maureen @Scoops of Joy says

    October 7, 2016 at 2:56 am

    This looks so good and easy to make! 🙂 Will have to give it a try soon. Off to pin it.

    Reply
  15. Nicole Parise says

    October 6, 2016 at 7:34 pm

    Pinned! I need to try this in a few weeks when I am back at home. Looks so amazing!
    xx nicole
    http://www.nicoleparise.com

    Reply
  16. Joanna says

    October 6, 2016 at 5:01 pm

    I had a pumpkin risotto at a restaurant once and absolutely loved it! I am too chicken to try to make it myself though haha.

    Reply
    • ourlittleeverything says

      October 6, 2016 at 6:03 pm

      Oh my gosh! Its so easy – just get the arborio rice and stir stir stir! You should definitely try!

      Reply
  17. Emily | emilybogner.com says

    October 6, 2016 at 4:58 pm

    What a fun and creative fall recipe! And it looks delicious!

    Reply
    • ourlittleeverything says

      October 6, 2016 at 6:03 pm

      Thanks so much Emily!

      Reply
  18. Deynece says

    October 6, 2016 at 2:35 pm

    I love everything pumpkin!!! What a creative dinner!!! this looks amazing!

    Reply
  19. Chrissa - Physical Kitchness says

    October 6, 2016 at 10:18 am

    What a perfect fall recipe. I LOVE risotto. This looks savory and fluffy. I may have to make a huge batch of it – because I know it would taste amazing reheated too!

    Reply
    • ourlittleeverything says

      October 6, 2016 at 2:18 pm

      Thanks so much Chrissa! We had plenty of leftovers from this recipe and yes, it was just as good reheated!

      Reply

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Welcome, I'm Lauren!

Delicious Little Bites is where I share all types of recipes from appetizers to desserts. You will also find plenty of keto, gluten free, and vegetarian recipes here to help you put a delicious meal on the table every night that the whole family will love! Read More...

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