Easy Recipe for a Creamy Pumpkin Risotto (Vegetarian)

Easy Recipe for a Creamy Pumpkin Risotto

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It’s finally the pumpkin season! I’ve meant to do this recipe for quite a while now. But it always seems more suitable to make a pumpkin dish in the fall/winter season.

Am I right?

It may seem strange, but I’m in love with that season. The leaves are so crunchy right now. I feel like a baby when I go out, step on the leaves, and when I hear them crunching.

So, today we are going to be making an easy and delicious Italian pumpkin risotto. The spooky season is not all about just candies, pumpkin pies, and pumpkin spice latte.

There’s something about eating a perfectly cooked risotto on a cold evening. Feeling the rich flavor of fall vegetables makes me very happy and gives me many ideas about what I can cook for my family.

I just found between my friends that many of them avoid cooking an Italian risotto. They are thinking that cooking perfect rice can be a tricky task.

If you give a little attention to the risotto, you will succeed every time with it. I really tried to make the recipe as easy as possible. So please don’t feel put out and give it a try.

Regarding the pumpkin, it’s important to choose the right one.

Don’t grab the first pumpkin that you will find. I don’t advise using your Jack-o’-lantern from your front yard. For a better taste, we will need to find a sweet and delicious pumpkin. Butternut and buttercup squash would work great in this recipe. You can also use a kabocha squash. They all are quite sweet, so choose the one that works for you.

You should also know that different kinds of rice are used for different dishes.

For this recipe, use the short-grain rice when you are making a risotto. If you are looking for an exact name, then for a creamy risotto, use “Carnaroli” rice or “Arborio” rice.

Because these two types of rice have a big quantity of starch and as a result, they will give to your risotto an increased creaminess and a right risotto texture.

The pumpkin and rice combo is simply the best thing ever! The delicious creamy meal will leave everyone satisfied.

This dish can offer you a perfect date night with your partner. Organize a spooky movie night and cook a homemade Italian Pumpkin Risotto.

Just imagine blankets on a couch, a warm creamy meal, two glass of good white wine, and your partner near you.

What can be better on a cold fall evening?

Don’t forget to share the recipe with your friends! Let’s get started!

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Easy Recipe for a Creamy Pumpkin Risotto

What ingredients do you need for a perfect Pumpkin Risotto?

  • 3 cups of pumpkin
  • 5 cups of broth
  • 2 cups of rice
  • ½ cup of white wine
  • ½ cup of finely chopped onions
  • 1 cup of parmesan cheese
  • 3 tablespoons (40 gr.) of butter
  • 2 tablespoons of olive oil

How to Cook a Perfect Creamy Pumpkin Risotto?

1. Get ready all the ingredients that we need for this recipe and let’s begin.

Chopped carrots, onions, cheese and rice on white plates on table

2. Pour 2 tablespoon of extra virgin olive oil into a pan. Warm-up a little bit the oil and then add the chopped onions. Cook the onions until it will start to become transparent (2-3 minutes).

Chopped onions grilled on pan

3. Add the chopped pumpkin into the pan and mix well all the ingredients. Cook the pumpkin for about 5 minutes and mix the vegetables from time to time.

Chopped carrots with onions in a pan

4. Now its time to add the rice above the pumpkin. Mix all the ingredients well and cook them for about 4-5 minutes until the rice will become transparent.

Chopped onions with rice on a pan

5. Add the white wine and continue to cook at medium to high heat.

Adding white whine into a pumpkin risotto

6. By cooking on medium to high heat, you will evaporate all the alcohol from the wine. As a result, we will keep only a fine aroma of the wine.

Pumpkin risotto with a table spoon

7. Add broth little by little and mix continuously. This is the secret of getting a creamy risotto. You need to add the broth a little at a time, and to mix constantly while cooking.

Pouring meat broth in a pumpkin risotto.

8. Repeat the process every time after the broth will be absorbed by the rice.

Risotto with pumpkin and carrots in a pan

9. Over and over again.

Pouring broth in a pan with rice and carrots

10. Add 1/2 teaspoon of salt, or adjust it to your taste. But keep in mind that after the salt, we will add also the parmesan that is also salted.

Adding salt to risotto into a pan.

11. Add 1 cup of parmesan and 40 grams of butter. If you like more cheese and creamy result, you can increase the amount of butter and parmesan.

Adding butter and cheese in a pumpkin risotto

12. Mix well all the ingredients and have a great meal.

Easy Recipe for a Creamy Pumpkin Risotto

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Easy Recipe for a Creamy Pumpkin Risotto

Recipe Card:

Easy Recipe for a Creamy Pumpkin Risotto

Pumpkin Risotto Recipe


  • Author: Victoria (Go Cook Yummy)
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
Scale

Ingredients

  • 3 cups of pumpkin
  • 5 cups of broth
  • 2 cups of rice
  • ½ cup of white wine
  • ½ cup of finely chopped onions
  • 1 cup of parmesan cheese
  • 3 tablespoons (40 gr.) of butter
  • 2 tablespoons of olive oil

Instructions

1. Prepare all the ingredients.

2. Add the olive oil and chopped onions into a pan. Cook them for 2-3 minutes.

3. Add the chopped pumpkin and cook it for about 5 minutes.

4. Add the rice cook it for about 4-5 minutes until the rice will become transparent.

5. Add the white wine and continue to cook at medium to high heat.

7. Add broth little by little and mix continuously.

8. Repeat the process every time after the broth will be absorbed by the rice.

9. Over and over again.

10. Add 1/2 teaspoon of salt, or adjust it to your taste.

11. Add 1 cup of parmesan and 40 grams of butter.

12. Mix well all the ingredients.


  • Category: Dinner
  • Cuisine: Italian

Answering Your Questions About Pumpkin Risotto:

Can you use canned pumpkin in the risotto recipe?

Sure, you can use the canned pumpkin but in that case, you will need to change a little bit the cooking process. You will add the pumpkin after you will evaporate the wine. Otherwise, follow the recipe.

Can you freeze pumpkin risotto?

Not really. You must eat the risotto immediately because it will lose its creamy texture.

What goes well with pumpkin risotto?

A good white wine 🙂

 

 

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