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Pumpkin Risotto: the creamy main dish recipe perfect for fall season

Total time: 55 Min
Difficulty: Low
Serves: 4 people
By Cookist

Pumpkin risotto is a delicious, creamy Italian main dish. Perfect to serve it during fall season as a tasty weeknight meal, it's great also as a rich Thanksgiving recipe. With a delicate yet comforting taste, it's made of Arborio or Carnaroli rice, pumpkin, vegetable broth. Flavors are brought out by the addition of white wine, butter and grated Parmesan cheese.

Make the pumpkin risotto following the regular Italian procedure. First, roast the rice to keep the cooking, splash white wine to give flavor to the rice, then gradually add the vegetable broth and let it absorb as you stir. Mix until creamy and add grated Parmesan cheese to make it a bit cheesy. The result will win you over and you can even customize it as you want.


For a shortcut, use canned pumpkin puree.

If you don't have pumpkin on hand, you can use butternut squash.

Make sure to use Arborio or Carnaroli rice for your risotto.

You can customize the pumpkin risotto as you want. Feel free to add blue cheese, crispy bacon, sausage, speck or spices. For a sweet note, add a little honey or dried cranberries.

To spice up your pumpkin risotto you can add a little cinnamon or ginger, your dish will be more aromatic.

For a vegan pumpkin risotto, use oil instead of butter and a vegan-friendly Parmesan cheese option.

If you have pumpkin risotto leftovers, you can make sautéed rice, which is a Milanese specialty. In a non-stick pan pour a little oil, put the rice and form a kind of pie trying to compact it with a spoon. Cook over a low heat for at least 40 minutes per side, until it is golden brown. A delicious way to consume the leftover rice.

What to serve with Pumpkin Risotto

You can serve pumpkin risotto as a main dish with a tossed salad. Also enjoy it as a side dish together with braised short ribs or your favorite meat main.

For the drinks, serve your pumpkin risotto with a Barolo or Chardonnay.

How to store Pumpkin Risotto

You can store pumpkin risotto in an airtight container in the refrigerator for up to 24 hours.

Arborio or Carnaroli rice
320 g
300 g
White wine
100 ml
Parmesan cheese, grated
70 g
50 g
Extra virgin olive oil
salt to taste
Black pepper to taste
Vegetable broth
1,5 liters


Cut the pumpkin.

Deseed the pumpkin.

Peel the pumpkin, cut it into slices and then dice it.

Cut the onion coarsely and put it in a pan to fry with oil.

Add the pumpkin and two or three ladles of vegetable broth. Season with salt and let it cook until tender.

In a non-stick pan, let the rice toast for about 3 minutes.

Pour the white wine over the rice and let it evaporate.

Slightly mash the sautéed pumpkin with a fork, the add it to the rice pan.

Bring the risotto to cook, pouring in a new ladle of boiling broth as it is absorbed. When the broth has been absorbed, taste to understand the cooking level and, if necessary, add more broth.

Add some knobs of cold butter and grated Parmesan cheese.

Finally, add finely chopped rosemary. Stir and cover with the lid for a few minutes in order to cook it perfectly. Serve and enjoy your pumpkin risotto.

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