Pumpkin Risotto Recipe

Name: Pumpkin Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter (no substitutes); 2 cups diced pumpkin (sugar pumpkins are best); 3/4 cup celery, cut into small dice; 1/2 cup onion, cut into small dice; 1/2 cup carrot, cut into small dice; 1 1/4 cups Arborio rice; 2 1/4 cups Chicken Stock or low-salt canned chicken broth, plus 1/2 cup extra, if needed, heated to a simmer; 2 1/4 cups fresh carrot juice, plus 1/2 cup extra, if needed, warmed; 4 tablespoons grated Parmesan cheese; 2 tablespoons minced fresh parsley; Kosher salt and freshly ground black pepper; 1/4 teaspoon grated nutmeg; Seared and Roasted Chicken or Duck Breasts; Pan-Roasted Squab; Pan-roasted veal chops

Servings: persons

4 tablespoons unsalted butter (no substitutes)
2 cups diced pumpkin (sugar pumpkins are best)
3/4 cup celery, cut into small dice
1/2 cup onion, cut into small dice
1/2 cup carrot, cut into small dice
1 1/4 cups Arborio rice
2 1/4 cups Chicken Stock or low-salt canned chicken broth, plus 1/2 cup extra, if needed, heated to a simmer
2 1/4 cups fresh carrot juice, plus 1/2 cup extra, if needed, warmed
4 tablespoons grated Parmesan cheese
2 tablespoons minced fresh parsley
Kosher salt and freshly ground black pepper
1/4 teaspoon grated nutmeg
Seared and Roasted Chicken or Duck Breasts
Pan-Roasted Squab
Pan-roasted veal chops

1
For the risotto:
2
In a medium saucepan, melt the butter over medium heat.
3
Add the pumpkin, celery, onion, and carrot and saute until softened but not colored, about 4 minutes.
4
Add the rice and saute 1 minute.
5
Add the stock to the rice 1/4 cup at a time, not adding more until the previous addition has been absorbed.
6
Add the carrot juice the same way.
7
When all the liquid has been absorbed, the risotto should be al dente; add more liquid if necessary and cook until the grains are tender, with slightly hard centers, and the sauce is creamy.
8
To serve:
9
Stir in the Parmesan cheese and parsley and season with salt, pepper, and nutmeg.
10
Serve immediately.
11
Variation:
12
For the pumpkin, substitute an equal amount of butternut squash (it will have a slightly stronger flavor).

685

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 tablespoons unsalted butter (no substitutes), 2 cups diced pumpkin (sugar pumpkins are best), 3/4 cup celery, cut into small dice, 1/2 cup onion, cut into small dice, and more.

Yes, Pumpkin Risotto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pumpkin Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions