Creamy Pumpkin Risotto – Cozy Fall Dinner

Creamy, comforting, and full of autumn flavor, this Pumpkin Risotto is a perfect fall dinner. With rich arborio rice, fresh pumpkin purée, and a touch of Parmesan, every bite feels cozy and satisfying. This recipe is elegant enough for entertaining but simple enough for a weeknight.

Why You’ll Love This Recipe

• Creamy and comforting with rich pumpkin flavor.
• Elegant enough for guests but easy for weeknights.
• Perfect for fall or holiday meals.
• Vegetarian-friendly and customizable.

Ingredients

• 1 ½ cups arborio rice
• 1 small onion, finely diced
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 4 cups vegetable broth (kept warm)
• 1 cup pumpkin purée (fresh or canned)
• ½ cup grated Parmesan cheese
• 2 tbsp butter
• ½ tsp ground nutmeg
• Salt and black pepper to taste
• Fresh parsley or sage, chopped, for garnish

Step-by-Step Instructions

1. Warm vegetable broth in a saucepan and keep on low heat.
2. In a large pan, heat olive oil, sauté onion until soft, then add garlic.
3. Stir in arborio rice and cook for 2 minutes until lightly toasted.
4. Add ½ cup broth, stirring until absorbed; continue adding broth gradually.
5. After 15 minutes, stir in pumpkin purée, nutmeg, salt, and pepper.
6. When rice is tender and creamy, remove from heat, stir in butter and Parmesan.
7. Garnish with parsley or sage, then serve warm.

Tips & Variations

• Add sautéed mushrooms for extra depth.
• Use chicken broth instead of vegetable broth for more flavor.
• Swap Parmesan with pecorino for a sharper taste.
• Garnish with roasted pumpkin seeds for crunch.

Storage & Freezer Instructions

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat on the stove with a splash of broth or water.
• Risotto doesn’t freeze well — best enjoyed fresh.

Serving & Pairing Ideas

• Serve with roasted chicken or grilled salmon.
• Pair with a light green salad for balance.
• Enjoy with crusty bread to soak up the creamy sauce.

Frequently Asked Questions

Can I use long-grain rice instead of arborio?

No, arborio rice is essential for the creamy risotto texture.

Can I make this risotto vegan?

Yes, swap butter for olive oil and use vegan Parmesan.

Can I use fresh pumpkin instead of canned?

Absolutely! Just roast and mash fresh pumpkin until smooth.

How do I know when the risotto is done?

It should be creamy, with rice that’s tender but slightly al dente.

Ready to Make It?

This Pumpkin Risotto is everything you want in a cozy fall dinner, creamy, comforting, and full of flavor. Whether you’re cooking for family, entertaining guests, or just craving something warm on a chilly evening, this dish always delivers. Save it to Pinterest or share it with a friend who loves seasonal recipes, then head to the kitchen and give it a try tonight.

You Might Also Like

• Chocolate Pumpkin Bread – Rich, moist, and perfect for fall.
• One-Pot Vegetable Soup – A hearty and easy dinner in one pot.
• Pumpkin Crème Brûlée – A fall twist on a classic dessert.
• Oven Baked Pecan Crusted Chicken – Crispy, savory, and pairs well with risotto.

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