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How to Make Pumpkin Risotto

Pumpkin Risotto

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!
Servings: 4
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes


  • 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
  • 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.