Pumpkin Risotto Recipe: How to Make Pumpkin Risotto with Stunning Color and Delicious Flavor
Looking for a delicious pumpkin risotto recipe? This version of the classic Italian dish is more colorful, with the pumpkin lending the risotto an appetizing orange hue and a subtle, tasty sweetness. After trying risotto bianco (the basic version), pea risotto (served with seared salmon), and a delicious winter mushroom risotto, now it’s time for this vibrant pumpkin risotto recipe.
Pumpkin Risotto Recipe Ingredients (Serves 4):
To make this pumpkin risotto, we use arborio rice, a starchy rice that contributes to the creaminess of the dish. We add beautiful, sweet orange pumpkin to the rice (click here to learn why you should add pumpkin to your dishes). I made the chicken stock at home and you can find a recipe for it here. Please don’t use water – chicken stock really enhances the dish and its flavor. You can substitute vegetable stock, but I urge you, risotto should only be made with stock. A good risotto also needs a good wine. I used a Chardonnay white wine, which pairs excellently with the dish.
Pumpkin Risotto Ingredients:
- Chopped red onion
- 100 grams butter
- 2 tablespoons olive oil
- Chopped celery stick
- 400 grams (2 cups) risotto rice
- Half cup white wine
- Pumpkin chunk (350-500 grams)
- Coarsely ground Sudanese pepper
- 1 liter chicken stock
- 4 tablespoons Parmesan
- Rosemary
- Sage leaves
- Salt
- Ground black pepper
How to Make Pumpkin Risotto
- Start with the pumpkin. Cut it into even 1×1 cm cubes.
- Put the chicken stock on the stove, bring to a boil and keep hot (the stock must stay hot throughout the cooking process).
- Pour about 1.5 cups of the hot chicken stock into a pot or dished pan and add most of the cubed pumpkin.
- Cook the pumpkin until softened over low-medium heat.
- Once softened, transfer to a blender (important to blend while pumpkin is still hot). Add a little butter and blend into a smooth, liquid puree.
- Return the pumpkin puree to the pan and pour in the remaining chicken stock.
- Heat another pan with olive oil, add some rosemary and the remaining pumpkin cubes. Sear over medium heat until browned and softened. Season with salt and pepper. Set aside.
- Chop the onion and celery.
- Heat a pot with butter and olive oil.
- Add the onion and celery.
- Cook over medium heat for a few minutes, until the onion starts to turn translucent.
- Add coarsely ground Sudanese pepper and a small rosemary sprig.
- Add the risotto rice to the pot and cook, stirring, for 2-3 minutes. This step seals the rice on the outside and allows it to cook properly without sticking.
- Add the white Chardonnay wine and wait 2-3 minutes until the alcohol evaporates.
- Once the alcohol has evaporated, start adding the chicken stock with pumpkin.
Cooking the Risotto
- Unlike regular rice, risotto is cooked uncovered. The rice shouldn’t be “drowned” – the liquid shouldn’t completely cover the rice. Always stir while cooking.
- Start adding the pumpkin-infused chicken stock to the risotto. Add stock, season with salt. The risotto must never dry out and should stay fluid throughout cooking. If you see it needs more liquid, add more orange chicken stock.
- Pour in orange chicken stock every few minutes to keep the risotto wet.
- Cook for about 10 minutes over low heat, adding stock occasionally.
- Taste the risotto periodically to adjust seasoning if needed.
- After ten minutes, taste the risotto (the secret is to turn off the heat when the rice is almost but not quite fully cooked, letting the residual heat finish cooking it to perfection).
- Add the seared pumpkin cubes you set aside earlier to the pot.
- Add 4 tablespoons grated Parmesan and 20 grams butter. Stir to combine.
- Cover the pot for two minutes and the risotto is ready!
- While waiting for the risotto to rest, fry some sage leaves in a pan with a little olive oil.
- Spoon the risotto onto a plate. Garnish with the fried sage leaves on top and finish with a sprinkle of Parmesan.
This pumpkin risotto recipe produces a hearty, creamy dish with beautiful color and subtle sweetness from the pumpkin. The classic risotto method of cooking the arborio rice slowly with additions of hot stock creates a perfectly al dente texture. Hints of rosemary, sage, Parmesan and white wine elevate the flavors. If you love risotto, you must try making this pumpkin risotto – it’s a delicious variation perfect for fall. Let me know how your pumpkin risotto turns out!
