Themes⚙
Pumpkin Parmesan Risotto
Pumpkin parmesan risotto cooks up creamy with Arborio rice, broth and sage, delivering a quick, flavorful fall dinner in 30 minutes.
Savory Pumpkin Risotto with Parmesan is a creamy, Italian-style rice dish that combines tender Arborio rice with puréed or finely diced pumpkin, simmered gradually in seasoned vegetable or chicken stock, and finished with butter, freshly grated Parmesan cheese, and aromatic accents such as sautéed onion, garlic, and a hint of sage or thyme. The natural sweetness of pumpkin balances the dish’s rich, nutty cheese and creates a velvety texture characteristic of classic risotto. Typically prepared during the cooler months—especially in autumn when pumpkins are at their peak—this recipe is often served as a comforting main course or an elegant side at holiday gatherings and weeknight dinners alike.
Pumpkin Parmesan Risotto
Ready in roughly 35 minutes, this one-pot risotto proves you don’t need restaurant technique to achieve silky results at home. Whether you have leftover roasted pumpkin or a can in the pantry, the recipe adapts easily and turns everyday ingredients into a refined, nutrient-packed meal.
Prep Time
10 minutes
10 minutes
Cook Time
25 minutes
25 minutes
Total Time
35 minutes
35 minutes
Ingredients
Arborio rice 1½ cups
- Pure pumpkin purée (unsweetened) 1 cup
- Low-sodium chicken or vegetable stock, kept hot 4–5 cups
- Dry white wine ½ cup
- Yellow onion, finely diced 1 small
- Garlic, minced 2 cloves
- Unsalted butter 2 tablespoons
- Extra-virgin olive oil 1 tablespoon
- Freshly grated Parmesan cheese ¾ cup
- Fresh sage leaves, minced 1 tablespoon
- Kosher salt ¾ teaspoon (plus more to taste)
- Freshly ground black pepper ¼ teaspoon
- Ground nutmeg a pinch
- Optional additions that elevate the dish: toasted pumpkin seeds 2 tablespoons, mascarpone cheese 2 tablespoons, extra shaved Parmesan for serving 2 tablespoons, crispy fried sage leaves 6 leaves
Method
Heat the stock in a saucepan
- Maintain the stock at a gentle simmer
- Melt butter in a heavy pot over medium heat
- Cook finely chopped onion in the butter until translucent
- Sauté minced garlic until fragrant
- Add arborio rice to the pot
- Stir the rice to coat each grain with butter
- Toast the rice until the edges look translucent
- Pour dry white wine into the pot
- Stir until the wine is mostly absorbed
- Add pumpkin purée to the rice
- Stir until the purée is evenly distributed
- Ladle one scoop of hot stock into the rice
- Stir constantly until the liquid is absorbed
- Repeat the process of adding stock and stirring until the rice is nearly tender
- Taste the rice to check for al dente texture
- Remove the pot from the heat when the risotto is creamy
- Stir grated Parmesan cheese into the risotto
- Fold a knob of butter into the risotto
- Season with salt, black pepper, and a pinch of nutmeg
- Serve the risotto immediately with extra Parmesan or fresh sage
Nutrition (whole recipe)
Calories
1986 kcal Protein
54 g Fat
60 g Carbs
280 g Fiber
12 g Sugar
15 g
1986 kcal Protein
54 g Fat
60 g Carbs
280 g Fiber
12 g Sugar
15 g
Notes
For deeper flavor, toast the rice in the pan until the grains turn translucent with speckled gold before you start ladling in broth—this builds a subtle nuttiness that sets the risotto apart. If you like contrasting texture, fry a few sage leaves in a splash of olive oil until crisp and use them as a final garnish. The same oil can be drizzled over the finished dish for an herby finish.
why this recipe
Brimming with autumnal warmth and velvety texture, this pumpkin parmesan risotto delivers restaurant-level richness with comforting ease, coaxing sweetness from roasted pumpkin and weaving it into creamy Arborio rice kissed by white wine and nutty Parmesan. Each spoonful balances earthy depth and delicate savoriness, transforming humble ingredients into an elegant centerpiece that feels both cozy and sophisticated—a dish that rewards the cook with intoxicating aromas, a gorgeous amber hue, and a silky finish that practically begs for another bite.
FAQs
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Frequently Asked Questions
Can I substitute canned pumpkin purée for fresh roasted pumpkin in this risotto?
Yes—unsweetened canned pumpkin purée is an excellent stand-in for fresh roasted pumpkin; use it 1:1 by volume. Because it’s already smooth and slightly thicker, you may need a splash more stock to reach the same creamy consistency, but no other adjustments are necessary.
Can I use another rice variety if I don’t have Arborio?
Yes—swap in another high-starch, short-grain risotto rice such as Carnaroli or Vialone Nano and follow the same liquid ratio and timing. Medium-grain sushi rice can work in a pinch with a touch less stock, but avoid long-grain types like basmati or jasmine because they don’t release enough starch to achieve risotto’s signature creaminess.
Can I make this risotto dairy-free while keeping it creamy?
Yes—swap the butter for an equal amount of olive oil or a plant-based butter, and replace the Parmesan with 2–3 tablespoons of nutritional yeast or a good meltable vegan Parmesan-style cheese to maintain depth and silkiness. For extra creaminess, stir in a splash of unsweetened cashew or oat cream just before serving; the technique and liquid ratios remain the same.