This roasted pumpkin risotto is a great fall dinner and a show-stopper for dinner parties. Flavored with nutty Parmesan cheese and savory sage, this risotto recipe uses fresh pumpkin and is garnished with toasted walnuts.
I love preparing risotto with pureed vegetables. Their color is eye-catching, and every bite is full of flavor. I do the same with spinach risotto, tomato risotto, and pea risotto.
Many like using canned pumpkin puree, and I can see how this simple swap makes the process a little quicker. However, roasting the pumpkin pieces adds a buttery, sweet, smoky flavor that elevates this dish to the next level.
💎 Why It Works
- Simple steps make this creamy pumpkin risotto recipe fail-proof!
- The combination of sweet pumpkin, aromatic sage, nutty Parmesan, and crunchy walnuts hits every flavor note you need with every bite!
- Other great vegetarian risotto recipes include lemon zest and zucchini risotto and saffron mushroom risotto!
🛒 Ingredients
- Risotto Rice: I used Arborio rice, as I had it at home. Any of the four famous types of rice for risotto will make this pumpkin risotto fantastic! Don't use any type of long-grain rice, as these won't release starch the same way as short-grain rice.
- Pumpkin: For this pumpkin risotto recipe, you can use any variety that's flesh is dense and sweet. In the USA and Canada, Sugar Pie and Cinderella pumpkins are excellent choices. In the UK, the Crown Prince is widely available and ideal, while in Australia, the Jap (Kent) pumpkin is a popular option that works well. Roasted butternut squash works well too! These varieties ensure a creamy texture and robust flavor suitable for risotto.
Be sure to check the recipe card for all the ingredients and steps you need—every detail counts!
♻️ Substitutions and Variations
- Broth: Chicken or vegetable broth are the most suitable options for this recipe, as they add depth and flavor without overpowering the other ingredients.
- Herbs: If you don't have dry sage, thyme or rosemary are good alternatives that offer a different profile while still working well with the pumpkin and cheese. If using fresh sage leaves or fresh thyme, use three times the amount of dry.
- Nuts and Seeds: This creamy risotto works well with walnuts and pecans. You can also use seed mixes to add textures, with pumpkin seeds being the most obvious option.
- Pumpkin Puree: Pre-made puree might lack the depth of flavor that comes from roasting fresh pumpkin, which caramelizes the sugars for enhanced sweetness and a more robust taste, but in a pinch, it can be used as a substitute. Do not use pumpkin pie filling!
- Cheese: Pecorino Romano offers a similar saltiness with a sharper taste, while Grana Padano provides a milder option. Nutritional yeast or vegan Parmesan alternatives can be used for dairy-free and vegan pumpkin risotto, maintaining the cheesy flavor profile.
👩🏻🍳 How to Make Pumpkin Risotto
- Cube and roast the pumpkin with oil and seasoning. [Picture 1]
- Blend the roasted pumpkin until smooth. [Picture 2]
- Sautee onion and garlic, then toast the rice. [Picture 3] Cook the rice using the broth.
- When the rice is almost ready, add the pumpkin puree and sage. [Picture 4]
- Add the grated cheese to the cooked risotto, then rest. [Picture 5]
- Serve the roasted pumpkin risotto with fresh herbs and toasted nuts. [Picture 6]
🙋♀️ People Also Ask [FAQs]
To achieve the perfect creamy texture in risotto, frequently stir the rice as you gradually add warm broth, allowing each batch to be absorbed before adding the next. This process helps release the starch from the rice, which thickens the broth and creates a rich, creamy consistency. Ensuring the risotto is neither too dry nor too soupy is key to that luxurious texture.
To prevent risotto from sticking to the pan, keep the risotto at a gentle simmer and stir it frequently using a wooden spoon. This constant movement and adequate moisture prevent the rice from settling and sticking to the bottom of the pan. Additionally, using a heavy-bottomed pan can help distribute heat evenly, reducing the chance of sticking.
Like all risotto recipes, also this pumpkin risotto is best served immediately. For future consumption, store the leftover risotto in an airtight container in the refrigerator for up to three days or freeze it flat in a freezer-safe bag for up to three months. When needed, thaw it overnight in the refrigerator, then reheat over low heat, adding a little broth or water to restore its texture. Serve hot. Remember to always store and reheat rice safely.
💡 Pro Tips
- Vegan Pumpkin Risotto Recipe: Swap the cheese for a vegan alternative, such as nutritional yeast or vegan Parmesan, and use vegetable broth.
- Add Butter: When adding the cheese, you can also add a tablespoon of fridge-cold butter (or vegan butter). This step is called mantecatura and increases the creamy effect while also making the rice shiny.
- Gluten-Free: Ensure your broth or stock doesn't contain gluten. The other ingredients are naturally gluten-free.
🍴 More Delicious Recipes to Try
🍽️ Recipe
Pumpkin Risotto
Ingredients
- 150 g Risotto Rice
- 300-350 g Pumpkin Flesh
- 600 ml Vegetable Broth
- 1 White or Yellow Onion peeled and finely chopped
- 1 Garlic Clove peeled and minced
- 3 tablespoon Parmesan Cheese grated
- 1 + ½ tablespoon Olive Oil for roasting and cooking
- ½ teaspoon Dry Sage
- 30 g Walnuts or Pecans chopped and toasted
- Salt and Pepper to Taste
- 1 tablespoon Fresh Parsley chopped to garnish
Instructions
- Peel and dice the pumpkin into ½ inch cubes (1 cm). The smaller the pieces, the quicker they will roast, while also offering more corners for caramelization.
- Toss the pumpkin pieces in ½ tablespoon olive oil, salt and pepper.
- Roast the diced pumpkin at 400°F (200°C) for 20-25 minutes until tender and slightly caramelized.
- Keep a handful of pieces aside for garnishing, if you like, and add the others to a blender until a smooth pumpkin puree is formed. Should you need it, use a little vegetable stock to make the blending process smoother.
- Prepare the vegetable or chicken broth and keep it warm throughout the cooking process. You will be adding it to the risotto gradually, and it is important to maintain the temperature of the dish for even cooking.
- Heat the remaining olive oil over medium heat in a large saucepan with a heavy bottom. Add the minced garlic and chopped onion. Sauté until translucent, approximately 3-4 minutes.
- Add the rice and increase the heat to high. Toast and mix well until the rice grains change color and the edges turn translucent, approximately 2 minutes.
- OPTIONAL: Add ¼ cup white wine and cook until it evaporates completely.
- Reduce the heat the low.
- Add one cup of hot stock, stirring frequently, until the rice has absorbed the liquid. Continue adding broth one cup at a time, allowing each addition to be absorbed before adding the next, until the rice is tender and creamy, approximately 20 minutes.
- Once the rice is 75% cooked, add the pumpkin purée and sage.
- Mix well and continue cooking until the rice is ready.
- Once the pumpkin risotto is ready but still al dente, add the grated cheese and incorporate it well to the dish. Taste for seasoning and adjust if needed.
- Allow the risotto to rest for a couple of minutes then serve it with the toasted chopped walnuts and some fresh herbs for garnish, such as parsley.
Notes
- Choose the right pumpkin type
- Soring and Reheating
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