Pumpkin Risotto
Mar 25, 2020, Updated Mar 17, 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? I’m bringing back fall flavors at the beginning of spring with this Pumpkin Risotto.
I bought some Arborio rice during my last shopping trip, just to have on hand, so this dish seems appropriate. 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.
This meal is also a nod to my friend Jan Risher, who is celebrating her birthday today and has asked friends to set a fancy table as we all focus on staying home and staying healthy.
Jan always throws the most fantastic Thanksgiving gatherings and invites everyone who needs a seat at the table. I was fortunate to attend when I lived in Louisiana, so I wanted to create a Thanksgiving table in her honor. This is the best I could do with being stuck at home and it being spring and all.
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).
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