Creamy Pumpkin Risotto Recipe – Easy, Comforting & Full of Flavor
A creamy pumpkin risotto, perfect for warming up your autumn meals.
Easy to make, this Italian recipe highlights the sweetness of pumpkin and delivers a flavourful, comforting, and aromatic dish.
Easy Creamy Pumpkin Risotto Recipe
When the days get colder, there’s nothing more comforting than a creamy pumpkin risotto.
This Italian classic transforms simple rice into a warm, velvety dish that feels like a hug in a bowl.
With roasted pumpkin, parmesan, and a touch of cream, it’s a recipe that blends comfort with elegance.
Easy to prepare yet impressive to serve, this risotto is perfect for autumn dinners, cozy family meals, or even as a vegetarian option for entertaining.
Ingredients for a Creamy Pumpkin Risotto
For Roasting the Pumpkin
- 200 g pumpkin – firm, sweet pumpkin or kabocha squash works beautifully.
- 1/2 onion – adds subtle sweetness when roasted.
- 1 garlic clove – gently intensifies the flavor.
- 1/4 tsp salt – enhances natural sweetness of the pumpkin.
- 2 tbsp olive oil – for roasting and a Mediterranean touch.
For the Risotto
- 200 g arborio rice – the classic choice for creamy risotto.
- 1/2 onion, finely chopped – base of the flavor.
- 2 tbsp olive oil – for sautéing the onion and coating the rice.
- 500 ml vegetable stock – homemade gives the best flavor, but a good-quality cube works too.
- Salt, to taste – adjust depending on the saltiness of your stock.
- Black pepper – freshly ground for balance.
- 2 tbsp heavy cream – makes the risotto extra silky.
- 70 g grated parmesan – the Italian finishing touch.
Step-by-Step Instructions for the Perfect Pumpkin Risotto
Roast the Pumpkin
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Peel and cube the pumpkin into evenly sized pieces for even roasting.
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Place in a baking dish with chopped onion, crushed garlic, salt, and olive oil.
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Mix well so every cube is coated.
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Roast at 200°C (400°F) for 30–45 minutes until soft and slightly caramelized.
Cook the Risotto
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Sauté the onion in olive oil over medium heat until soft and lightly golden.
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Add the rice and toast it for 1–2 minutes until slightly translucent.
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Season lightly with salt and pepper.
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Add warm vegetable stock gradually: pour in just enough to cover the rice, stir, and allow it to absorb. Keep repeating until the rice is cooked through and creamy.
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Stir in cream and roasted pumpkin cubes, mixing gently so the pumpkin stays tender.
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Finish with parmesan, stir well, and let the risotto rest for 1–2 minutes before serving.
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Taste and adjust seasoning before plating hot.
Tips for the Perfect Risotto
- Creaminess: use arborio or carnaroli rice – their starch gives the risotto its luxurious texture.
- Stirring technique: stir regularly but not constantly; this releases enough starch without breaking the grains.
- Stock temperature: always use hot stock – cold stock interrupts the cooking process.
- Adding pumpkin: fold in roasted pumpkin at the end to preserve its caramelized flavor.
- Resting: let the risotto sit off the heat for 1–2 minutes after adding parmesan – this enhances the creaminess.
FAQs About Pumpkin Risotto
– Why use pumpkin in risotto?
Pumpkin brings a naturally sweet, velvety flavor and blends beautifully with creamy rice. It’s seasonal, packed with vitamins and fiber, and makes risotto hearty yet balanced.
– Which rice is best for risotto?
- Arborio: most common, high in starch, very creamy.
- Carnaroli: keeps shape better, slightly more refined and forgiving.
Avoid long-grain rice like basmati or jasmine – they won’t create the right texture.
– Can I substitute ingredients?
- Cream → mascarpone, cream cheese, or whole milk.
- Parmesan → pecorino, grana padano, or nutritional yeast for a vegan twist.
- Stock → homemade for best flavor, or a high-quality cube with reduced salt.
– Is there a vegan or lighter version?
- Vegan: use plant-based cream (soy, oat, cashew) and vegan parmesan or nutritional yeast.
- Lighter: reduce cream and cheese, blending some roasted pumpkin into the stock for natural creaminess without extra fat.
– How to store and reheat risotto?
Store leftovers in an airtight container in the fridge for up to 2 days. Add a splash of stock or water when reheating to bring back the creaminess. Risotto doesn’t freeze well as it loses its texture.
Serving Suggestions
Serve your pumpkin risotto with a sprinkle of fresh herbs (sage or parsley), extra parmesan, and a drizzle of olive oil. Pair with roasted seasonal vegetables for a full autumn meal.
How to Make Creamy Pumpkin Risotto Step by Step
- Total Time: 55 minutes
- Yield: 4 portions
Ingredients
To roast the pumpkin:
- 200 g pumpkin
- 1/2 onion
- 1 garlic clove
- 1/4 tsp salt
- 2 tbsp oil
For the risotto:
- 200 g arborio rice
- 1/2 onion, chopped
- 2 tbsp oil
- 500 ml vegetable stock
- Salt, to taste
- Black pepper
- 2 tbsp heavy cream
- 70 g grated parmesan
Instructions
Prepare the pumpkin:
- Peel the pumpkin and cut into cubes as you like.
- Place in an ovenproof dish, add chopped onion, crushed garlic, salt, and oil.
- Mix so all ingredients coat the pumpkin well, place in a preheated oven at 200°C and bake for 30–45 minutes.
Prepare the risotto:
- Sauté the chopped onion in a little oil over medium heat.
- When the onion turns a nice color, add the rice and sauté for a few minutes.
- Season with a little salt and black pepper.
- Start adding the vegetable stock, first covering the rice.
- Cook while stirring so the rice doesn’t stick to the bottom of the pan. Each time the rice absorbs the stock, add a little more and continue until the rice is fully cooked.
- Add the cream, the roasted pumpkin pieces, mix everything well and add the parmesan.
- Taste and adjust seasoning with a little more salt or black pepper if needed, serve immediately.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: main dish
- Cuisine: italian cuisine
Nutrition
- Serving Size: 1 portion
- Calories: 420 kcal
