Pumpkin Risotto
Pumpkin Risotto made with pumpkin puree, Arborio rice, and warm fall spices. The pumpkin gives it a creamy texture without adding heavy cream. Serve it as a side dish for Thanksgiving or as a filling vegetarian main course any time of year.
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Pumpkin Risotto has been my go-to for fall dinner parties for years. It starts with pumpkin puree, and it seems we all have a can or 7 (raises hand) stashed in the back corner of the pantry. It’s a natural fit for Thanksgiving, but there’s no reason you can’t make it in March or July or whenever you want.
The pumpkin does more than add flavor. It adds moisture that helps the rice cook evenly, and it gives the risotto a creamy texture without adding heavy cream. That keeps it vegetarian and filling without feeling heavy or too rich. Swap in plant-based butter and skip the cheese, and it’s vegan.
I retested this recipe this fall to tighten up the timing, since cook times can vary by rice brand. If you’ve never made risotto before, this is a good place to start. The ingredient list is short, and the pumpkin gives you a little extra margin on texture.
Tips for Making Pumpkin Risotto
Risotto has a reputation as the dish that sends chefs home on cooking competition shows. At home, with no clock and no judges, it comes down to a few habits and a little patience.
- Skip the rinse. Some rice packages suggest rinsing first, which works for pilaf or sushi rice. For risotto, that surface starch is what turns the cooking liquid creamy, so keep it on the rice.
- Add the stock in stages. You may also see directions to add all the liquid at once and simmer for a set time. That cooks the rice, but it won’t release as much starch, and the texture will be more pilaf than risotto. Adding warm stock ½ to 1 cup at a time is what builds the creamy texture.
- Watch the salt in your stock. Store-bought stock ranges widely in sodium, so taste before adding all the salt. I use my homemade Vegetable Stock, which lets me control the seasoning from the start.
- Stir often, but not constantly. Stirring every 30 seconds to a minute is plenty. You can step away to grate cheese or toast pecans between additions.
- Use a wide pot. I like a large Dutch oven, which gives the rice more surface area to cook evenly. If you double or triple the batch, size up the pot. Arborio expands more than you might expect and can quickly fill a pot.
- Taste instead of watching the clock. Arborio varies by brand, so one bag might finish in 20 minutes and another in 25. I set a timer for 18 minutes and start tasting from there. Overcooked rice turns mushy, so pull it when it’s tender with a slight bite in the center.
- Take it off the heat with a little liquid remaining. Risotto keeps thickening as it sits, so what looks slightly wet in the pot will absorb the rest by the time it hits the table.
If things move too fast, turn the heat down. Risotto rewards patience more than speed.
Pumpkin Risotto
Ingredients
- 5 cups vegetable stock
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 cup diced yellow onion
- 1 ⅔ cups Arborio rice
- 1 cup pumpkin puree
- 1 teaspoon kosher salt
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- ½ teaspoon nutmeg
- ¼ teaspoon cinnamon
- ¼ cup parmesan cheese, for garnish
- ⅓ cup toasted pecans, for garnish
Instructions
- Warm the vegetable stock in a medium saucepan over low heat. Keep it at a simmer while you cook.
- Melt the butter with the olive oil in a Dutch oven or large pot over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, 5 to 7 minutes.
- Add the rice and toast it, stirring constantly, for 3 to 5 minutes, until the edges of the grains turn translucent.
- Stir in the pumpkin puree, salt, thyme, pepper, nutmeg, and cinnamon. Add 1 cup of warm stock and stir until most of it is absorbed.
- Add the remaining stock ½ to 1 cup at a time, stirring often. Let each addition absorb before adding the next. The rice is done when it’s tender with a slight bite, 20 to 25 minutes, depending on the rice. You may not need all of the stock.
- Remove the pot from the heat. Taste and adjust the seasoning, and add a splash of warm stock if the risotto is too thick.
- Serve topped with Parmesan cheese and toasted pecans, if using.
Notes
- Don’t rinse the rice. The surface starch is what makes risotto creamy.
- Keep the stock warm. Cold stock slows the cooking.
- Start tasting at 18 minutes, since cooking time varies by rice brand.
- To make it vegan, use plant-based butter, skip the Parmesan, and finish with a drizzle of olive oil and cracked black pepper.
- To reheat, warm leftovers over low heat with a splash of stock or water, stirring until loosened.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This is delicious!!