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.
Servings: 8 servings
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.
Tips and Techniques for the Best Pumpkin Risotto
** Nutritional information is an estimate and may vary.
- 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.
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