There’s something so comforting about making risotto at home, especially when it’s pumpkin season. I remember the first time I made this Pumpkin Risotto for my family—it was a chilly autumn evening, and I wanted to create something that was warm, creamy, and full of flavor.
My husband loves risotto, and I knew the creamy texture of the Arborio rice paired with the sweetness of pumpkin would be a hit. Over the years, I’ve tweaked this recipe here and there, but one thing remains the same: it’s the perfect dish to cozy up to on a cool night. Even my kids, who are sometimes picky about vegetables, absolutely adore the subtle sweetness and creamy texture.
This risotto has become a staple in our home during the fall. I love that it’s versatile too—you can make it vegetarian by using vegetable stock or give it a richer flavor with bone broth. The goat cheese and dried cranberries add a delightful twist, and it’s always a crowd-pleaser during family gatherings.
So, if you’re looking for a delicious, comforting meal that brings a little taste of autumn to your table, this Pumpkin Risotto is sure to do the trick. Whether it’s for a special dinner or a weeknight meal, I promise this recipe will be one you come back to year after year.
How to Make Pumpkin Risotto
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Ingredients
- 1 1/2 cups Arborio rice
- 4 cups vegetable stock (or bone broth)
- 1 cup pureed pumpkin (canned)
- 2 tablespoons unsalted butter
- 1 shallot, finely minced
- 1 teaspoon kosher salt
- 1 teaspoon fresh thyme, chopped
- 1/2 cup grated Parmesan cheese
- 1 teaspoon white wine vinegar
- 1/4 teaspoon ground nutmeg
- 1 cup crumbled goat cheese
- 1/4 cup chopped flat-leaf parsley
- 1/2 cup dried cranberries
- Freshly ground black pepper
Directions
Start by combining the vegetable stock and pumpkin puree in a saucepan. Warm it over medium heat and reduce to a low simmer. Keep the stock warm throughout cooking.
In a large pot, melt the butter over medium heat. Add the minced shallot and salt, cooking for about 2-3 minutes until softened. Add the thyme and Arborio rice, stirring for a minute to coat the grains in the butter.
Pour in the white wine vinegar, stirring until it evaporates. Add a ladle of the warm stock mixture to the rice, stirring occasionally until the liquid is absorbed. Continue adding the stock one ladle at a time, allowing it to absorb before adding more. This process will take around 20-25 minutes, and the rice should be creamy but still have a slight bite to it.
Once the rice is cooked, stir in the grated Parmesan, half of the parsley, and the ground nutmeg. Taste and adjust the seasoning with salt and pepper if needed.
Serve the risotto immediately, topped with the remaining parsley, crumbled goat cheese, and dried cranberries. Enjoy!
Storing Suggestion
If you have leftovers, store the risotto in an airtight container in the refrigerator for up to three days. Reheat gently on the stove with a splash of stock or water to bring back the creamy consistency.
Cooking Tips
For a richer flavor, swap the vegetable stock with bone broth. You can also experiment with adding roasted pumpkin cubes for added texture. Stirring the risotto slowly and continuously helps achieve the perfect creamy consistency.
Serving Suggestions
This Pumpkin Risotto pairs beautifully with a fresh green salad or roasted vegetables. For a complete meal, serve it with a light white wine such as Pinot Grigio or a sparkling apple cider.
Ingredient Substitutions
If you don’t have goat cheese on hand, you can substitute it with feta or ricotta for a similar creamy texture. For a dairy-free version, use a plant-based butter and nutritional yeast instead of Parmesan.
Seasonal Variations
In the summer, you can replace the pumpkin with roasted butternut squash or sweet potato puree. In the spring, try using fresh peas or asparagus for a lighter, fresher twist on this dish.
Allergen Information
This recipe contains dairy in the form of butter, Parmesan, and goat cheese. To make it dairy-free, substitute with vegan butter, dairy-free cheese, and nutritional yeast for flavor. It’s naturally gluten-free, but always check your stock ingredients for hidden gluten.
FAQ
Can I make this risotto ahead of time?
Risotto is best enjoyed fresh, but you can prepare it in advance and store it in the fridge. Reheat it gently on the stove with a bit of extra stock to maintain its creamy texture.
How do I know when the risotto is done?
Risotto should be creamy with a slight bite to the rice, not mushy. After around 20-25 minutes of cooking, the rice should be tender but not overcooked.
What can I use if I don’t have Arborio rice?
Arborio rice is ideal for risotto due to its high starch content. If you don’t have it, you can use Carnaroli or Vialone Nano, which are similar types of short-grain rice.
Can I freeze pumpkin risotto?
While risotto can technically be frozen, it tends to lose its creamy texture after thawing. If you do freeze it, store it in an airtight container for up to one month, and reheat gently with extra stock.
Can I make this risotto vegan?
Yes, you can make this risotto vegan by using vegetable stock, vegan butter, and plant-based cheese or nutritional yeast instead of Parmesan and goat cheese.
What is the best way to reheat risotto?
Reheat risotto on the stovetop with a bit of additional stock or water to bring back the creamy texture. Stir continuously until it is heated through.
Pumpkin Risotto
Ingredients
- 1 1/2 cups Arborio rice
- 4 cups vegetable stock (or bone broth)
- 1 cup pureed pumpkin (canned)
- 2 tablespoons butter, unsalted
- 1 shallot, finely minced
- 1 teaspoon kosher salt
- 1 teaspoon fresh thyme, chopped
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon white wine vinegar
- 1/4 teaspoon ground nutmeg
- 1 cup goat cheese, crumbled
- 1/4 cup flat-leaf parsley, chopped
- 1/2 cup dried cranberries
- Freshly ground black pepper to taste
Instructions
- In a saucepan, combine the stock and pumpkin, bringing it to a low simmer over medium heat. Reduce heat and cover, keeping it warm.
- In a separate large pot or Dutch oven, melt the butter over medium heat. Add the minced shallot and salt, cooking for 2-3 minutes until softened. Stir in the thyme and Arborio rice, cooking for an additional minute.
- Pour in the white wine vinegar, followed by a ladle of the warm stock mixture. Stir occasionally until the liquid evaporates. Keep adding stock one ladle at a time, allowing it to be absorbed before adding more. This process will take around 20-25 minutes, with the rice becoming tender yet retaining a slight bite.
- When the rice reaches the right texture, stir in the Parmesan, half of the parsley, and nutmeg. Adjust seasoning with salt and pepper.
- Serve the risotto topped with the remaining parsley, goat cheese crumbles, and dried cranberries. Enjoy immediately!
