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Creamy Pumpkin Risotto Recipe

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4.1 from 6 reviews

Creamy Pumpkin Risotto is a comforting and flavorful fall dish made with Arborio rice, smooth pumpkin puree, sweet caramelized onions, and rich Parmesan cheese. Perfect as a hearty dinner or a festive holiday side, this creamy risotto combines seasonal ingredients to create a warm, delicious meal that’s both satisfying and elegant.

Ingredients

Main Ingredients

  • 1 tablespoon olive oil or avocado oil
  • 2 medium onions, halved and sliced
  • 3–4 garlic cloves, pressed
  • 4 cups vegetable or chicken stock, warm (use low sodium stock)
  • 2 cups pumpkin puree (plain, not pumpkin pie filling)
  • Kosher salt and pepper to taste
  • 1 1/4 cups Arborio rice
  • 1/2 cup freshly grated Parmesan cheese

Optional Garnish

  • Fresh thyme or herbs of choice to garnish

Instructions

  1. Caramelize the Onions: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring often, until they turn golden and caramelized, about 12-15 minutes. Once done, set aside half of the caramelized onions for topping.
  2. Prepare Pumpkin Stock Mixture: While onions cook, heat 4 cups of vegetable or chicken stock in a saucepan over medium-low heat. Stir in the 2 cups of pumpkin puree until well combined. Keep this mixture warm over low heat throughout the cooking process.
  3. Sauté Garlic and Rice: To the remaining onions in the skillet, add pressed garlic and Arborio rice. Sauté together for about 1 minute, stirring constantly to coat the rice with oil and onions.
  4. Cook the Risotto: Begin adding the warm pumpkin stock mixture one ladle at a time to the rice mixture. Stir continuously and wait until the liquid is fully absorbed before adding the next ladle. Continue this process for about 20-25 minutes until the rice is tender and plump but still slightly al dente.
  5. Finish with Parmesan and Seasoning: Once the rice is cooked and creamy, stir in the freshly grated Parmesan cheese. Season with kosher salt and freshly ground black pepper to taste. Remove from heat.
  6. Serve and Garnish: Divide the risotto into serving bowls, topping each with the reserved caramelized onions. Garnish with fresh thyme or herbs of your choice for an extra burst of flavor and color.

Notes

  • Use plain pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
  • Keep the pumpkin stock mixture warm and add it gradually to ensure even cooking of the rice.
  • If the risotto is still firm after using all the stock, add more warm broth a little at a time to reach desired texture.
  • The final risotto should be creamy and slightly loose, not dry or overly thick.
  • For a vegetarian version, use vegetable stock and a vegetarian-friendly Parmesan-style cheese.
  • Serve immediately for the best texture and flavor experience.

Find it online: https://lauracooks.com/creamy-pumpkin-risotto-recipe/