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As the leaves turn golden and the air grows crisp, there’s a certain magic in the kitchen that beckons us to cozy up with comforting dishes. Enter pumpkin risotto: a dish that captures the essence of autumn in every creamy, spoonful. Rich, velvety, and infused with the warm flavors of nutmeg and sage, this risotto turns simple ingredients into something extraordinary.

I remember the first time I tried making risotto; it was a beautiful mess of stirring and patience. The process is what makes it special: slowly coaxing the rice to creamy perfection while adding roasted pumpkin purée for a rich, earthy sweetness. The result is a dish that not only delights the palate but also fills your home with an aroma that invites warmth and togetherness.

Perfectly paired with a slice of sourdough rye bread or served alongside air fryer grilled vegetables, this pumpkin risotto is sure to become a favorite at your dinner table.

So, grab a wooden spoon, and let’s stir up some fall magic together!

This image shows the finished risotto, seasoned with salt, pepper, and garnished with fresh parsley.

Pumpkin Risstto

Creamy and comforting, pumpkin risotto is a fall favorite that combines tender arborio rice with rich pumpkin puree, savory herbs, and a touch of Parmesan. This hearty dish is perfect for cool nights, offering a delightful balance of flavors and texture.

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Prep Time 5

Cook Time 25

Total Time 30

Course Main Course

Cuisine Italian

Servings 4 people

Calories 405.6 kcal

Equipment

Large saucepan
Non-stick pot (optional)
Ladle
Grater

Ingredients

1 onion
1 cup diced pumpkin
1 tbsp olive oil
½ cup grated parmesan cheese
½ cup chopped fresh parseley
1½ cup arborio rice
2 cloves garlic
3 cups hot stock (chicken or vegetable)
6 sliced mushrooms
15 g butter

Instructions

In a large saucepan or frypan, heat the butter and oil together.
Sauté the onion and garlic until softened.
Add the rice, stirring to coat it evenly in the butter and oil mixture.
Cook for about a minute.
Stir in the pumpkin and mushrooms, then pour in 1 cup of the hot stock.
Simmer gently, stirring occasionally, until the liquid is almost fully absorbed.
Gradually add the remaining stock, one cup at a time, allowing it to absorb before adding more.
Stir frequently but you don’t need to hover over the pot if using non-stick.
This process will take around 20 minutes until the rice is tender.
Once done, mix in the Parmesan cheese, season with salt and pepper, and sprinkle in the parsley.
The cheese will make the risotto creamy and slightly sticky.