Creamy & Flavorful Easy Pumpkin Risotto: The Ultimate Fall Comfort Meal (Vegan Option)

Embrace the cozy flavors of autumn with this incredibly delicious and easy Pumpkin Risotto. Whether you prefer the rustic charm of roasting your own pumpkin or the convenience of canned pumpkin puree for a quick weeknight dinner, this recipe delivers a truly satisfying experience. It’s also remarkably versatile, effortlessly transforming into a perfect vegan pumpkin risotto with just a few simple ingredient swaps. To elevate this dish from delightful to utterly unforgettable, we pair it with a sensational topping of Charred Brussels Sprouts with Bacon, kissed with a hint of maple. This combination isn’t just a total “wow” dish; it’s also a show-stopping side that would be absolutely perfect for your Thanksgiving feast or any special fall gathering.

What is Risotto? The Heart of Italian Comfort Food

Risotto is truly one of those unsung culinary heroes, a testament to how humble ingredients can come together in the most remarkable and delicious ways. This classic Italian rice dish originates from northern Italy, where rice cultivation is prevalent, and it stands as a pillar of comfort food. At its core, risotto is a simple yet sophisticated dish made primarily with starchy Arborio rice, onion, broth, and cheese. What makes it special is the unique cooking method: gradually adding warm broth to the rice while stirring constantly, allowing the rice to slowly absorb the liquid and release its natural starches. This process creates a distinctively creamy texture, which is the hallmark of a well-made risotto, without adding any cream (unless you choose to, of course!).

My recipe, Risotto alla Zucca, is a delightful autumnal variation that infuses the rich flavors of pumpkin and a warm hint of nutmeg. It’s an easy-to-follow recipe that is both entertaining-worthy and deeply satisfying. While it does require a little dedication to the traditional stirring method, the effort is undeniably worth it. The result is a comforting, flavorful dish that will transport you straight to an Italian autumn.

Choosing the Best Rice for Your Creamy Risotto

The success of any great risotto lies heavily on the type of rice you choose. As mentioned, Arborio rice is my top recommendation, primarily because it’s the most readily available in most well-stocked grocery stores. Its wide, short grains have a high starch content (amylopectin) that, when slowly agitated during cooking, releases to create that signature creamy consistency while still maintaining a slight bite in the center (al dente).

However, if you’re looking to explore further or want to replicate a chef’s preferred choice, two other superb options stand out: Vialone Nano and Carnaroli. According to TheKitchn, these varieties are highly regarded for risotto. Carnaroli is often favored by professional chefs for its exceptional flavor, elongated grain shape, and its ability to maintain structure while absorbing a lot of liquid. It’s also considered the most “forgiving” rice, making it a great choice for those still perfecting their risotto technique, as it’s less prone to becoming mushy.

Vialone Nano rice is a shorter-grain variety, cultivated mainly in the Veneto region of Italy. This rice produces an incredibly creamy risotto with a beautiful, soft texture. While you might find specialized Italian markets or online stores like Eataly carrying both Carnaroli and Vialone Nano, Arborio is a fantastic and accessible choice that consistently yields excellent results, as it did perfectly for this recipe.

Essential Tips for Making a Flawless Pumpkin Risotto

Making a truly exquisite pumpkin risotto, while simple in concept, benefits greatly from a few key preparations and techniques. The beauty of risotto lies in its gradual development, so having everything ready before you start is paramount. This ensures a smooth cooking process and prevents any last-minute scrambling that could affect the final texture.

Choosing a Fresh Pumpkin for Risotto

As fall arrives, supermarkets overflow with an impressive array of squash. For this pumpkin risotto recipe, my personal favorite is the small “Pumpkin Pie” variety, also known as sugar pumpkins or baking pumpkins. These pumpkins are specifically bred for cooking, offering a denser flesh, less stringiness, and a richer, sweeter flavor profile that truly shines in a risotto. They also yield a perfect amount of puree for a recipe of this size.

If the Pumpkin Pie variety isn’t available, or if you simply prefer other options, fear not! Butternut squash or roasted Acorn squash make excellent substitutes. Both roast beautifully and contribute a delightful, slightly sweet, nutty flavor that complements the creamy risotto base. When selecting any squash, look for one that feels heavy for its size, has a dull, hard rind, and is free of soft spots or blemishes. A firm stem also indicates freshness.

How to Roast Fresh Pumpkin for Risotto

Roasting fresh pumpkin adds an incredible depth of flavor that canned puree simply can’t replicate. It brings out the natural sweetness and caramelizes the edges, contributing a richer taste to your risotto. Here’s how to do it:

1. Preheat Oven: Set your oven to 400ºF (200ºC).
2. Prepare Pumpkin: Thoroughly wash and dry your pumpkin. Place it on a sturdy cutting board. Using a large, sharp knife, carefully slice the pumpkin in half lengthwise. Be cautious as pumpkins can be tough to cut.
3. Clean Seeds: Scoop out all the seeds and fibrous membrane from the inner cavity using a spoon. You can save the seeds for roasting later if desired!
4. Roast: Place the pumpkin halves, cut-side down, on a rimmed baking sheet. Roasting them cut-side down helps steam them slightly while allowing the natural sugars to caramelize.
5. Cook Until Tender: Roast for about 35-45 minutes, or until the flesh is completely tender when pierced with a fork. You want it soft enough to mash easily but not so mushy that it’s falling apart.
6. Cool & Scoop: Let the roasted pumpkin cool on the baking sheet until it’s comfortable enough to handle. Then, use a spoon to scoop the soft pulp away from the skin. Discard the skins.
7. Puree: Place the pumpkin pulp in a small bowl and mash it with a fork or potato masher until it reaches the consistency of mashed potatoes. For an even smoother puree, which I prefer for risotto, process it in a food processor until silky smooth. Now, your freshly roasted pumpkin puree is ready to be incorporated into your glorious risotto!

What Kind of Canned Pumpkin is Best for Risotto?

For those times when you need a shortcut or fresh pumpkin isn’t in season, making this Pumpkin Risotto recipe with canned pumpkin will still yield outstanding, creamy results. The crucial detail here is to always buy a good quality 100% pumpkin puree. It’s imperative that you avoid “pumpkin pie filling.” These two products are often found side-by-side in grocery stores but are vastly different. Pumpkin pie filling contains added sugars, spices, and sometimes other ingredients, which will completely alter the flavor profile of your savory risotto. Look for labels that clearly state “100% Pure Pumpkin” or “Pumpkin Puree” with no other ingredients listed besides pumpkin. Rest assured, pumpkin puree and 100% canned pumpkin are indeed the same thing, so either label is fine as long as it’s pure pumpkin.

Make It Vegan!

Converting this delightful Pumpkin Risotto into a vegan-friendly dish is incredibly simple and doesn’t compromise on flavor or creaminess. Here are the easy substitutions:

• Broth: Replace chicken broth with a high-quality vegetable broth. Ensure it’s full-flavored but not overly salty.
• Butter: Use a good plant-based butter alternative. Many brands now offer excellent vegan butters that melt and cook just like dairy butter.
• Parmesan Cheese: Omit the dairy Parmesan. You can either use a sprinkle of nutritional yeast at the end for a cheesy umami flavor, or opt for a store-bought vegan Parmesan alternative, which is increasingly available and very convincing.

With these simple switches, your vegan pumpkin risotto will be just as rich, creamy, and satisfying, making it a perfect dish for everyone to enjoy!

Let’s Make Creamy Pumpkin Risotto!

The journey to a perfect, creamy pumpkin risotto begins with thoughtful preparation. If you’re opting for fresh pumpkin, start by roasting it according to the directions above. This roasting process will typically take around 45 minutes, so plan accordingly. If you’re using canned pumpkin, you can proceed directly to the risotto preparation steps below, saving you a good chunk of time!

Preparing the Risotto: Step-by-Step Guide for Perfection

Achieving the perfect creamy risotto requires attention and a bit of a dance with your ingredients. The key is “mise en place” – having everything in its place and ready to go before you even turn on the stove. This dish moves along quickly once it starts, and the continuous stirring demands your full attention.

First and foremost, in a small saucepan, gently heat your chicken or vegetable broth (reduced sodium is often best to control seasoning) until it’s at a slow, gentle simmer. Maintain this simmer throughout the entire cooking process. Warm broth is crucial because adding cold liquid to hot rice will shock it, slowing down the cooking and affecting the final creamy texture.

NOTE ABOUT STOVE HEAT: Many modern stoves have powerful burners where “medium heat” can be quite intense. For this delicate dish, if you’re using an extra-large burner, you might want to set it to medium-low. The goal is to keep the mixture actively bubbling and cooking, but not so high that the broth evaporates too quickly or the rice sticks and burns. You want a steady, gentle simmer that allows the rice to gradually absorb the liquid and release its starch.

1. Sauté Aromatics: Preheat a heavy, wide-bottomed saucepan or Dutch oven over medium heat. Add two tablespoons of salted butter. Once melted, add the finely chopped onion (white, yellow, or shallots work beautifully) and sauté gently. Cook until the onion is translucent and softened, about 4 minutes. Do not let it brown, as this will add an unwanted color and flavor to your finished risotto.
2. Toast the Rice: Add the Arborio (or Carnaroli) rice to the pan. Sauté for about 1 minute, stirring constantly, to allow each grain to be completely coated with the melted butter and softened onions. This toasting process, called “tostatura,” helps seal the exterior of the rice, allowing it to cook evenly and remain al dente in the center, while also developing a subtle nutty flavor.
3. Deglaze with Wine: Pour in the white wine (a dry variety like Sauvignon Blanc is ideal). Stir continuously until the wine has almost completely evaporated, which typically takes about 3 minutes. The wine adds a wonderful acidity and complexity, and the alcohol cooks off, leaving behind a rich flavor.
4. Gradually Add Broth: This is the heart of risotto making. Begin by adding about 1/2 cup of the simmering broth to the rice mixture. Stir constantly, in a figure-eight motion, until the broth is almost completely absorbed by the rice. The stirring helps to gently abrade the rice grains, encouraging them to release their starches.
5. Continue the Process: Add another 1/2 cup of simmering broth and continue to stir until it’s almost completely absorbed. Repeat this process, adding broth a half-cup at a time, and stirring, until all the broth has been used. You will notice the risotto gradually becoming thicker and creamier as you go, transforming from a soupy mixture to a luscious, cohesive dish. The entire broth-addition process will take approximately 20-25 minutes. Taste the rice towards the end to ensure it’s tender with a slight resistance (al dente).
6. Stir in Pumpkin Puree: Once the rice is tender and the risotto has reached its creamy consistency, add the pumpkin puree. Stir it in thoroughly until it’s completely combined, imparting a beautiful orange hue and rich pumpkin flavor throughout the dish.
7. Enrich and Season: Finally, stir in the remaining two tablespoons of butter, the freshly grated Parmesan cheese, and the ground nutmeg. Stir well until all ingredients are fully incorporated and the risotto is wonderfully creamy and thick.
8. Taste and Serve: Taste the risotto and adjust the seasoning as needed with Kosher salt and freshly ground black pepper. Serve your homemade creamy Pumpkin Risotto immediately, as risotto is best enjoyed fresh from the pan.

What to Serve with Pumpkin Risotto: Perfect Pairings

This exquisite Pumpkin Risotto is incredibly versatile and can be the star of your meal or a luxurious side dish. It’s substantial enough to be a full entree, especially when topped with complementary vegetables like our suggested Charred Brussels Sprouts and Bacon. The savory, slightly bitter notes of the charred Brussels sprouts, combined with the salty crunch of bacon and a hint of maple sweetness, create an explosion of flavor and texture that perfectly balances the rich, creamy risotto.

Beyond being a complete meal, this risotto is also an ideal companion to a variety of main courses. It pairs beautifully with my Simple Herb Roast Chicken, where the herbaceous chicken offers a lovely contrast to the creamy pumpkin. For a truly special and memorable Thanksgiving side dish, consider serving it alongside my Oven Roasted Herbed Turkey Breast; the flavors are a match made in autumnal heaven. Additionally, the earthy sweetness of pumpkin risotto makes it a fantastic accompaniment to lean proteins like a perfectly seared pork tenderloin or savory pork chops. For a lighter touch, a crisp green salad with a bright vinaigrette would also complement the richness of the risotto beautifully.

How to Reheat Leftover Risotto and Bring It Back to Life

While risotto is best enjoyed freshly made, you can absolutely revive leftover risotto to a delicious state. The key is to understand that the rice will have absorbed all the liquid and lost its signature creamy, fluid texture, becoming quite firm in the refrigerator. The goal of reheating is to bring back some of that moisture and creaminess.

The best way to reheat leftover risotto is on the stovetop, using a non-stick pan over medium-low heat. Add the cold risotto to the pan. Crucially, add a splash of the same broth you used (chicken or vegetable) and a tiny bit of butter. Cover the pan with a lid and allow it to warm through gently. This slow warming process helps the risotto loosen up. Once it starts to break apart and warm up, gently stir it, adding a little more broth if needed to help it along and restore some of its desired consistency. The amount of broth depends on how dry your leftover risotto is, so add it gradually, a tablespoon at a time, until it reaches a consistency you like.

Once warmed through and re-creamed, stir in a final knob of butter until melted, and then sprinkle with a little freshly grated or shredded Parmesan cheese. Serve immediately. Please note that while it will taste fantastic, you will inevitably have some “breakage” in the rice grains – they won’t be as perfectly whole and distinct as when first cooked. This is completely normal for reheated risotto and doesn’t detract from its excellent flavor.

If you tried this delightful Pumpkin Risotto recipe, we would be absolutely thrilled to hear from you! Please help other readers by commenting below and sharing your experience with some stars. We 🫶🏼 appreciate you and your feedback!

All content and photographs ©Claudia’s Table and claudiastable.com

Easy Pumpkin Risotto

Ana | Claudia’s Table

October 30, 2022

This deliciously savory Pumpkin Risotto is a perfectly delicious Fall meal and a perfect main or side dish, offering incredible creaminess and rich flavor.

5 from 6 votes

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Roasting pumpkin (optional) 45 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Dinner, Lunch, Side Dish

Cuisine Italian

Servings 6

Calories 217 kcal

Equipment

• 1 rimmed baking sheet if roasting pumpkin
• 1 large, wide bottom heavy duty saucepan or Dutch/French oven
• 1 small pot for simmering broth
• Food Processor or Potato Masher if roasting pumpkin

Ingredients

  

• 4 tbsp salted butter (or vegan butter for a plant-based option)
• 3/4 cup onion , white, yellow or shallots finely chopped
• 1/2 cup dry white wine , like Sauvignon Blanc (optional, can replace with broth for alcohol-free)
• 1 1/2 cup Arborio or Carnaroli rice
• 4 cups chicken or vegetable broth reduced sodium
• 1 cup Pumpkin puree freshly roasted or canned (see note in post for details)
• 3/4 cup freshly grated Parmesan cheese (or vegan Parmesan for a plant-based option)
• 1/2 tsp ground Nutmeg
• 1/2 tsp Kosher salt
• 1/4 tsp freshly ground black pepper

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Instructions

 

Pumpkin Risotto

• In a small pan, heat chicken or vegetable broth until it’s a slow simmer. Keep broth simmering throughout the entire cooking process.
• Preheat a heavy wide sauce pan or Dutch/French oven over medium heat.
• NOTE ABOUT STOVE HEAT: Many new stoves have larger burners where medium heat is quite hot. For this dish, if you have an extra large burner, you should set it to medium-low. Heat should be warm enough to keep the mixture active but not low enough to struggle to cook down.
• Add two tablespoons of salted butter to the preheated pan. When it melts, add the finely chopped onion and allow to soften until translucent (not browned), about 4 minutes.
• Add the rice and sauté for about 1 minute, stirring constantly, to ensure the rice is completely coated with the butter and onions.
• Add the wine, stir, and allow to cook until the wine has almost completely evaporated, about 3 minutes.
• Now, add 1/2 cup of simmering broth and stir the rice mixture until it’s almost completely absorbed by the rice.
• Add another 1/2 cup of simmering broth and stir until almost completely absorbed. Continue this process, adding broth a half-cup at a time and stirring, until all the broth has been used. You will observe the risotto getting progressively thicker and creamier as you go.
• The total process for cooking the rice will take approximately 20-25 minutes, and the rice should be tender with a slight al dente bite in the end.
• Once the rice is cooked, add the pumpkin puree and stir until completely combined and the risotto has a beautiful, even color.
• Stir in the remaining two tablespoons of butter (or vegan butter), the Parmesan cheese (or vegan alternative), and the ground nutmeg. Stir well until all ingredients are fully combined, and the risotto is luscious, creamy, and thick.
• Taste the risotto and check for seasoning. Add more Kosher salt and freshly ground black pepper to taste, if needed.
• Serve your creamy Pumpkin Risotto immediately, ideally topped with Charred Brussels Sprouts and Bacon (recipe not included here, but highly recommended!).

Notes

NOTE: Freshly grated Parmesan cheese has a sharper, more complex taste than pre-grated cheese. There is a definite flavor difference, so I highly recommend using freshly grated cheese for the best results.

Also note that canned pumpkin will generally be slightly sweeter than fresh roasted pumpkin. If you prefer a less sweet risotto or are using canned pumpkin, you can opt to add a very small pinch of sugar (1/4 to 1/2 teaspoon) to the risotto at the very end to enhance the pumpkin’s natural sweetness. This is entirely optional and depends on your preference.

 

Nutrition

Serving: 1cupCalories: 217kcal

Nutritional information is calculated online and should be used as a guide.

Keyword Arborio rice, Brussels sprouts, Pumpkin, Risotto, Squash, Fall Recipe, Italian, Comfort Food

All content and photographs ©Claudia’s Table and claudiastable.com

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