Pumpkin Risotto Recipe

Name: Pumpkin Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 to 5 cups no-salt-added chicken or vegetable stock or broth; 1 teaspoon olive oil; 3/4 pound onion, finely chopped; 1 large clove garlic, minced; 1 cup arborio rice; 1/2 cup dry white wine; ⅛ teaspoon nutmeg; 1 cup solid-pack canned pumpkin puree; 6 tablespoons coarsely grated Parmigiano Reggiano; ⅛ teaspoon salt; Freshly ground black pepper to taste

Servings: persons

4 to 5 cups no-salt-added chicken or vegetable stock or broth
1 teaspoon olive oil
3/4 pound onion, finely chopped
1 large clove garlic, minced
1 cup arborio rice
1/2 cup dry white wine
⅛ teaspoon nutmeg
1 cup solid-pack canned pumpkin puree
6 tablespoons coarsely grated Parmigiano Reggiano
⅛ teaspoon salt
Freshly ground black pepper to taste

1
Heat the stock to a simmer, and continue simmering it while preparing the recipe.
2
Heat the nonstick pot until it is very hot.
3
Reduce heat to medium high, and add oil.
4
Saute onion and garlic until onion begins to soften.
5
Stir in rice to coat well; add wine, and cook until wine has evaporated.
6
Add 1 cup of the stock with the nutmeg to the rice; reduce heat so that mixture simmers.
7
Stir often, cooking until most of the liquid has been absorbed by the rice.
8
Repeat with another cup of stock, and continue stirring, adding stock until the rice is almost tender but still has some bite to it.
9
Stir in the pumpkin, cheese, salt and pepper, and stir until mixture is hot.

446

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 11 ingredients. The key ingredients include: 4 to 5 cups no-salt-added chicken or vegetable stock or broth, 1 teaspoon olive oil, 3/4 pound onion, finely chopped, 1 large clove garlic, minced, and more.

Yes, Pumpkin Risotto falls under the General 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