Description
Creamy pumpkin risotto that’s rich, comforting, and perfect for fall dinners.
Ingredients
1 1/2 cups Arborio rice
4 cups chicken or vegetable broth (kept warm)
1 cup pumpkin puree
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup grated Parmesan cheese
2 tbsp olive oil
2 tbsp butter
1/2 tsp ground nutmeg
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
1. Heat olive oil and butter in a large skillet over medium heat. Add onion and garlic, sauté until softened.
2. Stir in Arborio rice, cooking for 1–2 minutes until lightly toasted.
3. Add warm broth one ladle at a time, stirring constantly until absorbed before adding more.
4. After 15 minutes, stir in pumpkin puree and nutmeg. Continue adding broth until rice is tender and creamy (about 20–25 minutes total).
5. Stir in Parmesan cheese, adjust seasoning with salt and pepper.
6. Garnish with fresh parsley and serve warm.
Notes
For extra creaminess, add a splash of heavy cream at the end.
Swap Parmesan with Pecorino Romano for a sharper flavor.
This dish pairs beautifully with roasted chicken or a simple green salad.
Ready to try it? Creamy, comforting, and cozy — the perfect fall dinner to save or share.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 540mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 18mg