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Pumpkin Risotto

Pumpkin risotto is a creamy, comforting dish that combines tender Arborio rice with sweet, silky pumpkin purée, all gently stirred in warm vegetable broth. Finished with Parmesan and a hint of nutmeg, it has a rich, velvety texture and a vibrant orange hue, making it both visually appealing and deeply satisfying.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 liter vegetable broth Keep warm
  • 1 onion finely chopped
  • 250 g Arborio rice or Carnaroli
  • 250 g pumpkin purée preferably homemade or smooth store-bought
  • 50 g Parmesan cheese freshly grated
  • 1 pinch nutmeg freshly grated
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 4 fresh sage leaves sage for garnish
  • 50 g pumpkin seeds for garnish, toasted

Equipment

  • Large heavy-bottomed skillet
  • Ladle
  • Wooden spoon
  • Saucepan
  • Grater

Method
 

  1. Pour the vegetable broth into a saucepan, bring to a gentle simmer, and keep it warm on low heat.
  2. Finely chop the onion, then heat olive oil in a large heavy-bottomed skillet over medium heat. Add the onion and sauté until it becomes translucent and fragrant, about 5 minutes.
  3. Add the Arborio rice to the skillet and stir for 2 minutes, allowing the grains to toast slightly and release a nutty aroma.
  4. Stir in the pumpkin purée and cook for another 2 minutes, letting the pumpkin meld into the rice and fill the kitchen with a warm aroma.
  5. Begin adding the warm broth one ladleful at a time, stirring constantly. Wait until the liquid is mostly absorbed before adding the next ladleful. Continue this process for about 20 minutes, until the rice is tender but still has a slight bite.
  6. Once the rice reaches the desired consistency, remove from heat and stir in the butter, grated Parmesan, and a pinch of freshly grated nutmeg. Mix until the risotto is glossy and creamy.
  7. Let the risotto rest for about 2 minutes to allow flavors to meld. Meanwhile, toast the pumpkin seeds in a dry skillet until golden and crispy.
  8. Serve the risotto hot, garnished with fresh sage leaves and toasted pumpkin seeds for added aroma and crunch.

Notes

Ensure broth remains warm to facilitate smooth absorption. Stir continuously for a creamy texture. Taste near the end to perfect seasoning and texture. Don't overcook; risotto should be tender yet al dente.