Pumpkin Risotto
Mar 25, 2020, Updated Sep 18, 2025
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It seems we all have a can or 7 (raises hand) of pumpkin puree stashed in the way back corner of our pantry. Since I can’t seem to remember what day it is, why bother with remembering the seasons? This Pumpkin Risotto is great for fall, especially around Thanksgiving, but there’s no reason you can’t make it in March or July or whenever you want!
This recipe is one that’s good for those new to making risotto, as the pumpkin adds extra moisture to help the rice cook to the right texture. Pumpkin Risotto is a favorite among friends when I have fall dinner parties, and you can easily double, triple or quadruple the batch if you keep an eye on it. Just have patience, as that’s the most important ingredient in any risotto.
Pumpkin Risotto
Ingredients
- 5 cups vegetable stock
- 1 ⅔ cups Arborio rice
- 1 cup diced yellow onion
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 cup pumpkin puree
- 1 teaspoon kosher salt
- 1 teaspoon dried thyme
- ½ easpoon cracked black pepper
- ½ teaspoon nutmeg
- ¼ teaspoon cinnamon
- Parmesan cheese and toasted pecans to garnish, optional
Instructions
- Heat broth in a medium saucepan.
- Melt butter in a dutch oven or large pot over medium-high heat. Add olive oil and diced onion and cook until translucent, about 10 minutes.
- Add rice to the pot and cook for about 3 to 5 minutes, stirring constantly. Add seasonings, canned pumpkin and 1 cup of stock, reducing heat to medium.
- Let the mixture absorb the stock and continue to add about 1 cup at a time, letting it evaporate between each cup. Rice should be cooked in about 25 minutes.
- Taste, adjust seasoning and serve with parmesan and toasted pecans (optional).
Like this? Leave a comment below!
This is delicious!!