It’s pumpkin season and one of my favourite ways to enjoy pumpkin is in a creamy risotto! Risotto is an Italian rice dish where a short-grained rice is cooked slowly, while stirring, and it ends up nice and creamy and oh so good! This version is a pretty normal risotto until the end where pumpkin puree is mixed in along with a pinch of nutmeg. You can enjoy this pumpkin risotto as a light meal all by itself or as a side! I like to garnish pumpkin risotto with things like bacon and pepitas, or sauteed mushrooms or walnuts and blue cheese. Any way you serve it, this pumpkin risotto is an amazing way to enjoy pumpkin this fall, especially for Thanksgiving!
A warming bowl of creamy pumpkin risotto! The perfect comfort food for fall!
- 4 tablespoons butter
- 1 onion, diced
- 2 cups arborio rice
- 1 cup white wine (or broth)
- 5 cups chicken stock (or vegetable broth, warm)
- 1 cup pumpkin puree
- 1 pinch nutmeg (optional)
- 1/2 teaspoon sage, chopped
- 2 tablespoons butter
- 1/2 cup parmigiano reggiano (parmesan cheese), grated
- salt & pepper to taste
- Melt the butter in a sauce pan over medium heat, add the onion and cook until tender, about 5-7 minutes.
- Add the rice and cook until it starts to turn translucent, about 1-3 minutes.
- Add the wine, deglaze the bottom of the pan by scraping up any brown bits off the bottom of the pan with a wooden spoon while the wine sizzles.
- Add 1/2 cup of broth and cook, stirring constantly until it has been absorbed into the rice before repeating, 1/2 cup at a time, until all of the broth has been added and absorbed.
- Add the pumpkin puree and mix well.
- Add the nutmeg, sage, butter and parmesan, mix it in and cook until the butter and cheese has melted.
- Season with salt and pepper to taste and enjoy!
Option: Replace the sage with thyme.
Option: Serve garnished with one or more of: parmesan, pepitas, toasted pumpkin seeds, crispy butter fried sage, toasted walnuts, blue cheese, crispy bacon, sauteed mushrooms, browned butter, etc.