Pumpkin Risotto
This velvety pumpkin risotto combines arborio rice with sweet roasted pumpkin, aromatic herbs, and Parmesan for a creamy, comforting dish that captures autumn’s essence. Simple yet sophisticated, it’s perfect for both weeknight dinners and special occasions.
Ingredients
- 2 cups fresh pumpkin peeled and cut into ½-inch cubes (butternut squash works too)
- 1½ cups arborio rice no substitutions for authentic texture
- 4-5 cups vegetable or chicken stock kept warm
- 1 medium onion finely diced
- 3 cloves garlic minced
- ½ cup dry white wine Pinot Grigio works beautifully
- 3 tablespoons olive oil divided
- 2 tablespoons butter
- ½ cup freshly grated Parmesan cheese plus more for serving
- 2 tablespoons fresh sage leaves chopped (or 1 teaspoon dried)
- 1 teaspoon fresh thyme leaves
- ¼ teaspoon ground nutmeg
- Salt and freshly ground black pepper to taste
- Optional: 2 tablespoons toasted pumpkin seeds for garnish
Instructions
- Roast the pumpkin by tossing cubes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast at 400°F for 20-25 minutes until tender and edges are caramelized. Set aside ¼ of the roasted pumpkin for garnish, and mash the remainder with a fork.
- Heat stock in a saucepan until it’s steaming but not boiling. Keep it warm throughout the cooking process – this is crucial for proper risotto texture.
- Sauté the aromatics by heating the remaining olive oil and 1 tablespoon butter in a heavy-bottomed pot over medium heat. Add onions and cook for 3-4 minutes until translucent, then add garlic and cook for 30 seconds until fragrant.
- Toast the rice by adding it to the pot and stirring constantly for 2-3 minutes until the edges become translucent but the center remains white. This crucial step helps the rice release its starches properly.
- Deglaze the pot with white wine, stirring constantly until the liquid is almost completely absorbed and the alcohol smell has dissipated.
- Begin adding stock one ladleful at a time (about ½ cup), stirring frequently until almost completely absorbed before adding the next. This gradual process takes patience but creates the perfect texture.
- Incorporate the mashed pumpkin after about 15 minutes of adding stock, along with the sage, thyme, and nutmeg. Continue adding stock and stirring until rice is al dente – tender but with slight resistance when bitten.
- Finish the risotto by removing from heat and stirring in the remaining tablespoon of butter and the Parmesan cheese. Cover and let rest for 2 minutes to achieve ultimate creaminess.
- Serve immediately with reserved pumpkin cubes on top, extra Parmesan, freshly ground black pepper, and toasted pumpkin seeds if desired.
Notes
- For the creamiest texture, never rush the stock-adding process – patience yields the best results.
- If you can’t find fresh pumpkin, butternut squash makes an excellent substitute with a similar flavor profile.
- The risotto should maintain a fluid consistency – if it becomes too thick, add a splash more warm stock before serving.
- For a make-ahead option, complete the recipe up to step 7, then cool quickly and refrigerate. When ready to serve, warm gently with a bit more stock before adding the final butter and cheese.
- Leftover risotto makes incredible arancini (fried risotto balls) the next day!