Pumpkin Risotto is such a deliciously comforting fall and winter meal! While it looks elegant enough for Halloween, Thanksgiving, and Christmas, it is perfect for a weeknight dinner as well.
Pumpkin Risotto Recipe
We decorated individual servings of the finished risotto by sprinkling on chopped parsley, goat cheese, and dried cranberries. If goat cheese is not available to you, you can always use some additional parmesan!
- Chicken broth
- Pumpkin puree
- Olive oil
- Onion, chopped
- Garlic, minced
- Arborio rice
- White wine
- Apple cider vinegar
- Chopped parsley
- Crumbled goat cheese (optional)
- Dried cranberries (optional)
- Cracked black pepper, to taste
In a medium pot, bring the chicken broth, pumpkin puree, salt, and cinnamon to a gentle boil. Reduce the heat to a low simmer. This is when the kitchen begins to smell so good!
In a large pan, heat the olive oil and butter over medium-high heat. After that, add the onions and garlic. Next, stir in the rice and thyme. Finally, add in the wine and the apple cider vinegar.
Now it’s time to add everything together! By now, the kitchen smells so good that friends and family will be hungry:) Pour the chicken broth mixture into the rice mixture. This should be done slowly (cup by cup) so that the arborio rice properly soaks up the liquid.
Add the parmesan and chopped parsley and stir it to melt the cheese. The risotto should be creamy and soft but have an al dente texture to it when it is done.
Tips for Making Pumpkin Risotto:
- Stirring: Stirring is key, so be prepared to stand and stir, looking, smelling, and tasting. The constant stirring and slow additions of liquid allow the rice to release its natural starches.
- Risotto is done when it is done: much like pasta, you don’t want to over cook it and it is best served immediately.
- 1 medium pot
- 1 large pan
- 4 cups chicken broth
- 1 cup pumpkin puree
- 1 tsp salt
- ¼ tsp cinnamon
- 1 tbs butter
- 1 tbs olive oil
- 1 small onion, chopped
- 1 clove garlic, minced
- 1½ cups arborio rice
- 2 tsp fresh thyme
- 1 cup white wine
- ½ tsp apple cider vinegar
- ½ cup parmesan
- 4 tbs chopped parsley, divided
- ½ cup crumbled goat cheese (optional)
- ¼ cup dried cranberries (optional)
- black pepper, to taste
- In a medium sauce pot, bring the chicken broth, pumpkin puree, salt, and cinnamon to a gentle boil. Reduce the heat to a low simmer.
- In a large pan, heat the olive oil and butter over medium-high heat. When the butter is melted, add the onions and cook for 5 minutes or until onions are translucent. Add the garlic and stir for an additional minute.
- Stir in the rice and thyme and cook for 1-2 minutes to coat the rice.
- Add in the wine and the apple cider vinegar. Cook until the wine alcohols have evaporated and liquid is reduced.
- Slowly pour in the chicken broth mixture ½-1 cup at a time, stirring constantly. As the arborio rice soaks up the liquid, add the next ½-1 cup of the chicken broth mixture until all of it has been added to the risotto. The risotto should be creamy and soft but have an al dente texture to it when it is done.
- Add the parmesan and 2 tablespoons of the chopped parsley and stir to melt the parmesan.
- Serve in bowls and top with the remaining 2 tablespoons of chopped parsley, goat cheese, dried cranberries and fresh cracked pepper.
The goal is to add hot liquids so slowly to the rice and with so much stirring that the rice very, very slowly absorbs just enough liquid to be al dente
- If goat cheese is not available, you can use additional parmesan.
- Cranberries can be substituted with chopped nuts, seeds, or left off completely.
- Pairs well with dry chardonnay.