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overhead view of half a pot full of pumpkin risotto.
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5 from 1 vote

Creamy Pumpkin Risotto

Incredibly creamy pumpkin risotto made with roasted pumpkin, simple and genuine flavors captured in one easy-to-make, comforting dish.
Prep Time50 minutes
Cook Time30 minutes
Course: Main Course, Side Dish
Cuisine: American, Italian
Servings: 4
Calories: 566kcal
Author: Adina

Equipment

  • Dutch oven or a large saucepan

Ingredients

  • 1 lb pumpkin 500 g Notes 1, 2
  • 5 cups vegetable stock 1.2 liter, Note 3
  • 2 tablespoons olive oil
  • 1 small onion finely chopped
  • 1 sprig rosemary finely chopped, Note 4
  • 1 ½ cup risotto rice 300 g, Arborio, Carnaroli or Vialone nano
  • ½ cup dry white wine 125 ml
  • 2 tablespoons butter
  • 1 cup Parmesan freshly grated, 60 g/ 2 oz Note 5
  • a few gratings nutmeg
  • fine sea salt and ground black pepper

Instructions

Pumpkin:

  • Preheat the oven to 400°F/200°C. Line a baking sheet with parchment paper.
  • Roast pumpkin: Halve the pumpkin and remove the seeds. Place the halves on the prepared tray, cut side down, and bake the pumpkin for 40-50 minutes or until fork tender. Remove from the oven and let stand until cool enough to handle.
  • Prepare pumpkin for risotto: Remove the peel. Weigh the amount you need 1 lb/500 g (use the remaining pumpkin for another recipe). Puree half of the required amount and cut the other half into cubes. Set aside.

Risotto:

  • Heat 5 cups of vegetable stock in a small pan (1.2 liters). Keep the stock on the stovetop on very low heat during the entire cooking process.
  • Toast risotto: Heat the oil and cook 1 small finely chopped onion until translucent. Add 1 ½ cup risotto (300 g) and stir well until it’s coated with the oil and glossy, about 2 minutes. Add 1 sprig of chopped rosemary and ½ cup white wine (125 ml), stir, and let the wine bubble away.
  • Cook risotto: Start adding the vegetable stock, about ½ to 1 cup at a time, stirring often, and only adding the next cup of liquid when the previous one has been absorbed. I don’t stir continuously, but I stand by and stir often. This will take about 15-20 minutes; check that the rice is cooked to your liking; it should be soft but not mushy.
  • Finish the risotto: Add the pureed pumpkin, 2 tablespoons butter, and 1 cup Parmesan. Stir well. Adjust the taste with salt, pepper, and nutmeg. Fold in the chopped pumpkin, ensuring it doesn’t break too much when you stir the risotto.
  • Let stand for about 5 minutes and serve with a bit more grated Parmesan on top.

Notes

  1. Pumpkin: 1 lb was ½ a pumpkin in my case. You can bake a whole pumpkin and use the other half for another recipe or make pumpkin puree (See blog post for ideas).
  2. Use a flavorful sort like Hokkaido (no peeling), sugar pumpkin, butternut squash, or sweet dumpling squash.
  3. Sub with chicken stock.
  4. Parmesan: 1 cup freshly grated Parmesan (lightly packed) weighs 60 g/ 2 oz. If using already grated Parmesan (which I don’t recommend at all), use only ½ to ¾ as it has less volume than freshly grated Parmesan.
  5. Sub fresh rosemary with ¼ - ½ teaspoon dried rosemary. Or use sage leaves; they are a great alternative.

Nutrition

Serving: 1/4 of the recipe | Calories: 566kcal | Carbohydrates: 76g | Protein: 16g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 2238mg | Potassium: 530mg | Fiber: 3g | Sugar: 7g | Vitamin A: 10664IU | Vitamin C: 12mg | Calcium: 338mg | Iron: 5mg