There’s something truly magical about a bowl of risotto on a chilly evening, but when you add pumpkin to the mix, it transforms into the ultimate fall comfort food. This Creamy Pumpkin Risotto is the perfect way to showcase seasonal flavors in a luxurious, creamy dish that feels like a big warm hug.

I remember making this risotto for the first time during a family dinner in October. The pumpkin added a natural sweetness that paired beautifully with the Parmesan and nutty arborio rice. As the aroma filled the kitchen, everyone started gravitating toward the stove, asking, “When will it be ready?”

Risotto has a reputation for being a labor of love, but trust me, the effort is worth it. This dish is a celebration of texture and flavor, with creamy rice, earthy pumpkin, and a hint of warming spices. It’s ideal for a festive dinner or just a cozy night in.

A Quick Overview in Todd Wilbur’s Style

Pumpkin Risotto combines the velvety creaminess of traditional risotto with the seasonal sweetness of pumpkin. Cooked in a savory broth and finished with Parmesan and fresh herbs, this dish is both comforting and elegant.

Perfect as a main course or a side, it’s a versatile recipe that will impress your guests while bringing a taste of fall to your table.

Why This Pumpkin Risotto Stands Out

Why You’ll Love It

Rich and Creamy: Arborio rice absorbs all the flavors while creating a smooth, luxurious texture.
Seasonal Star: Pumpkin is the highlight, adding natural sweetness and vibrant color.
Elevated Comfort Food: A simple yet refined dish that feels restaurant-worthy.

Key Ingredients

Arborio rice for its creamy consistency.
Pumpkin puree or roasted pumpkin for earthy sweetness.
Parmesan cheese for a savory finish.

Cuisine: Italian-Inspired

Tips

Consistency: Risotto should be creamy but not runny. Add stock gradually to control the texture.
Pumpkin: Fresh roasted pumpkin provides more texture, while puree offers a smoother consistency.
Wine: For an alcohol-free version, replace wine with additional stock.

Substitutions and Variations

Vegan Option: Use nutritional yeast instead of Parmesan and substitute butter with olive oil.
Protein Boost: Add cooked shrimp, chicken, or crispy pancetta for extra heartiness.
Herbs: Experiment with sage or rosemary for a different flavor profile.

Make a Healthier Version

Use low-sodium broth to reduce salt content.
Replace butter with olive oil for a lighter fat option.
Skip the cheese or use a reduced-fat version.

Closing in Todd Wilbur’s Style

And there you have it—a Pumpkin Risotto that’s both indulgent and heartwarming. With its creamy texture and rich flavors, this dish is bound to become a fall favorite in your home. Try it out, and don’t forget to share your risotto success story with us. Looking for more cozy recipes? Explore our collection for more seasonal inspiration!

FAQs

Can I make risotto ahead of time?
Risotto is best served fresh, but you can reheat it with a splash of broth to restore its creamy texture.
Can I use a different type of rice?
Arborio or Carnaroli rice works best for risotto due to their high starch content.
Can I freeze pumpkin risotto?
Freezing may alter the texture, but it’s safe to store in an airtight container for up to 2 months.
What wine pairs well with this dish?
A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the flavors beautifully.
What can I serve with pumpkin risotto?
A fresh green salad or garlic bread makes an excellent side.

Enjoy the perfect taste of fall with this creamy Pumpkin Risotto! 🍂

Creamy Pumpkin Risotto: A Cozy Fall Favorite

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Author: Victoria
Total Time: 45 minutes

Print Recipe

Description

This Creamy Pumpkin Risotto is the perfect way to showcase seasonal flavors in a luxurious, creamy dish that feels like a big warm hug.

Ingredients

Scale

2 cups arborio rice
▢ 1 cup white wine
▢ 3 cups filtered water or vegetable broth
▢ 1 medium shallot finely chopped
▢ 3 cloves garlic
▢ 2 tbsp lemon juice
▢ 1 tbsp ground sage
▢ 1 tsp cumin
▢ 1 tsp sea salt
▢ 2 tbsp fresh sage finely chopped
▢ 1 tbsp fresh thyme finely chopped
▢ 12 oz mushrooms chopped and fried in a little bit of oil

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Instructions

Set Instant Pot to “sauté setting“. Add a tablespoon of oil and heat for 2 minutes. Add garlic, shallots, cumin, ground sage, sea salt, herbs and rice and stir until well-incorporated. Sauté for 10 minutes, stirring frequently with a wooden spoon.

Add white wine, lemon juice and a cup of filtered water to pot. Stir and sauté for another 5 minutes, stirring frequently.

Stir in pumpkin puree and sauté until all liquid is absorbed, continuing to stir frequently.

Once all liquid is absorbed, add in the remaining 2 cups of filtered water to your pot. Place Instant Pot on the rice setting in the Instant Pot. Cover and cook until all remaining liquid is absorbed, about 10 minutes.

While risotto is cooking, stir-fry the mushrooms until crispy in a little bit of oil or vegetable broth. Set aside.

Once risotto is done, you can add more liquid and/or pumpkin puree to make it creamier or serve as is, topped with a dollop of vegan butter, crispy mushrooms and fresh herbs. If you want to get fancy, sprinkle with vegan Parmesan cheese.

Prep Time: 20
Cook Time: 25

Nutrition

Serving Size: 4
Calories: 407
Sugar: 2g
Fat: 1g
Fiber: 5g
Protein: 10g