Pumpkin Risotto

Pumpkin risottoIt's no secret that I love risotto. There's something so fancy and comforting about it. And I love how you can add all sorts of veggies or meats to change up the flavors. You can eat a giant bowl of risotto as a meal, or serve it as a side dish. Today we are talking about (you'll never guess) pumpkin risotto! I have had many variations and I must say, this is one of my absolute favorites.Pumpkin risotto recipePumpkin Risotto, makes 2-3 servings. If you've never made risotto before check out this basics post.

Needed: 1/4 cup finely chopped onion, 1 small finely chopped red bell pepper, 3-4 cloves of minced garlic, 2-3 tablespoons olive oil, 1 cup arborio rice, 3 cups stock (vegetable or chicken is preferred), 1/2 cup wine (red or white, I had white on hand this day), a generous 1/3 cup grated parmesan cheese, 1 cup pumpkin puree, salt and pepper to taste and a few chopped scallions for garnish.

In a pot heat the olive oil over medium heat and sautee the onion, bell pepper and garlic until the onion begins to soften. Now add in the rice and sautee until it begins to look translucent. In another pot heat the stock and wine over low heat. Begin adding 1 cup of the stock/wine mixture to the rice. As it cooks continue to stir so that rice doesn't stick to the bottom of the pan. Once most of the liquid is absorbed add another cup of warm stock/wine. Continue until the rice is full cooked, I always check by eating a few grains and seeing the centers are still hard. If you run out of stock/wine before the rice is fully cooked just add a little water. I ended up discarding about 1/4 cup of my stock/wine as my rice didn't end up needed the full amount. Fickle risotto. Once done stir in the cheese and pumpkin. Serve hot with a few scallions on top.How to make risottoIf you are not a fan of cooking with wine feel free to use all stock instead. Enjoy! xo. Emma

  • I just made this and it was SO delicious! Better than I expected! I didn’t have stock or wine, so I just used water. I added a little goat cheese at the end and that was great. The red pepper was a really good idea – thanks for the recipe!

  • I’m not a big fan of pumpkin, but this looks so good… I might just make it for my boyfriend. He loves pumpkin everything 😀

  • I tried making a risotto last night because of this post… I was an awful experience (well, not really terrible, but…) I made it with wild rice to be healthier – and well my advice to people is – don’t do that.. It took me 3.5 hours of stirring and stuff, over 12 cups of water (I know right..) and the rest of my dinner was cold =[

    Although I will try this again but with the PROPER rice hah – thanks Emma for the recipe!!

  • I can’t tell you how good that looks right now. I just recently discovered risotto and called it my favorite food, so this is like a godsend. Thanks! 🙂

  • I’m a horrible cook but trying to learn. When you say white wine, is there a special kind of white wine that’s meant for cooking or just any white wine that you’d buy to drink? Thanks!

  • This looks delicious! I really need to find somewhere that sells pumpkin puree near me because all of your pumpkin recipes look and sound delicious and I love risotto so I HAVE to make this!

  • Wow this looks amazing! I’m so used to pumpkin being a sweet thing; but savory pumpkin dishes look so good! I’ll definitely have to try this. How’s the weather over there? Is it that cool yet?

  • I love risotto! My husband didn’t like it until we started dating, now I cook it often. I use any left over vegetables and voila, easy dinner!

  • Um, this looks uh-mazing! Thanks for sharing! 😀


  • you are killing me. All these pumpkin recipes look so good!


  • Ohh I love pumpkin risotto! I actually found a perfect microwave (yes it sounds wierd) pumpkin risotto recipe that is AMAZING and so easy – but I still want to try this one 😉

    xo Emilie @ http://www.hungrydelights.com

  • Yum! Risotto is one of those things alongside macaroons I seem to have trouble mastering! But Uni break I am determined to change this 🙂

    Thanks for your recipe

    Becky, K.

  • Glad I’m not the only one who’s experienced the “fickle risotto” problem hehe, I thought I was just doing it wrong! Love this recipe, I will def. be trying it this fall! –Margo

  • Okay. YUM! i am loving these pumpkin posts!


  • Kim, it’s a pumpkin theme recipe week. If you’re not into pumpkin, don’t worry, it’s almost over. 🙂 We love themes!

  • Girls, I love ya – but this is three pumpkin recipes in a row. Not everyone shares your enthusiasm for pumpkin. Just sayin’

  • Pumpkin and Risotto, never had that combination before! Sounds yummy though, would love to try it out some time this autumn!


  • Emma, this looks amazing! Your recipes are so good.:) I have your spinach and artichoke quiche that you had over on your other blog in the oven as we speak.:) Can’t wait to make this!

  • Mmmm. Looks yum. I make a pumpkin goat cheese risotto that I’m really proud of. Pics and recipe on my blog here: http://fashionisevolution.blogspot.com/2012/01/holiday-recipe-pumpkin-and-goat-cheese.html

    I love all the pumpkin sweets this time of year, but it sure is great to have some savory pumpkin recipes too. One of these days I’m going to serve a hearty veggie stew in a roasted pumpkin like I’ve seen on Pinterest.

  • i’m loving all your pumpkin recipes!
    earlier today i was thinking about making a risotto this week for a friend of mine,
    so your post couldn’t have come at a better time! thanks for sharing.
    xo, cheyenne

  • We love food and trying new things, but I don’t think I’ve ever actually had risotto!!
    My latest food adventure was having raw sushi for the first time this week. After we (friends and family) finished the sushi, we had a wasabi eating contest! We laughed hysterically every time the spice kicked someone in the nose. It was quite hilarious. 😉

  • This looks absolutely delicious! Thanks for sharing the recipe.
    Lianne x

  • Ginger and sauge also pair really well with pumpkin risotto. Consider including these two ingredients to get a twist on this great recipe

  • Linda-Yes, you can buy pumpkin puree. Or as I like to call it, pumpkin in a can. 🙂 It is usually used to make pumpkin pie. You can also make your own by carving out the inside of a pumpkin, roasting it until soft and then blending it into a puree.

  • oh this is great ! love pumpkin in any form !!

    XX Luba
    Well living Blog

  • Definitely a beautiful mess loves pumpkin! Seems so delicious, love those colours. :D:D

  • I love risotto! And this looks super tasty and simple, I can’t wait to give it a try!

    And Linda, I believe that you can just buy Pumpkin Puree in a can (like a soup can). I’m pretty sure that’s what I use for pumpkin bread and it’s used for pumpkin pie as well (unless it’s made from scratch)


  • YUM! SO digging all these fall recipes ladies!
    I’ve made butternut squash risotto, but never pumpkin. It was a little bit of a pain, but I am definitely willing it try it again.
    Pretty much anything pumpkin in my good is worth trying. 🙂


  • SO ready for fall and everything PUMPKIN! LOVE this recipe!

    -Daisy Nguyen from PS BANANAS fashion blog:

  • I love risotto! I’ve made butternut squash risotto but not pumpkin (surprisingly!). I’ll have to make this for sure!


  • Oh, Emma, I remember I suggested you to look for “carnaroli” rice, the best ever for risotto, in that same post you linked above: did you find it? I’ve looked on the internet because I don’t know if that word is translated or not, but I couldn’t find anything 🙁
    Let me know, if you can, I’m pretty curious 😀


  • Pumpkin madness continues! I love it. Looks amazing.

  • Hi girlZZZ,
    we can use pumpkin in pieces also, because while we’ll stirring, pumpink will change in puree, but when we’ll eat the risotto, we’ll feel some piece of it into the mouth and it will be very… nice! 😉
    Gosh, it’s very hard to translate from Italian into English feelings about food! 😉

    Enjoy your risotto!

  • I would love to have this for dinner tonight!


  • My sister’s caterer for her wedding made this fantastic risotto, my brother-in-law’s brother-in-law (say that ten times fast), is a chef and nearly died when he ate the risotto. Then a chef-off wedding style happened. But that’s another story.

    When we went to sample food and I had that risotto for the first time I think I was stuck in a time loop or something because before I knew it, I had a gigantic plate filled with risotto and my Pinot Grigio was very full.

    I have to try the basics recipe first before I go full onto pumpkin risotto. I know that the risotto at the wedding was the vegetarian option as well as a side, so I have deduced that he used vegetable stock as well as a white wine due to the tart flavor…so pinot grigio or riesling which have more citrus fruits in it. Now on to the cheese and I’ll be one happy person.


  • I’d never thought of using pumpkin puree. In Italy my family makes it with roasted pumpkin, which makes it a little sweet. And sage. Sage + pumpkin (or roasted butternut squash) is the ultimate combination.

    Thanks for sharing your recipe.

    x Elena @ Randomly Happy

  • i love butternut squash risotto! yall have gone pumpkin crazy!!


  • Oh boy. Pumpkin is BACK and this is too delish to pass up. Printing this recipe out as I type! Thanks for sharing =)

  • As different as this dish is, I just saw it offered on a dinner theatre menu. Don’t worry…it was one with a world-class chef! Life is funny.

  • I don’t think I’ve ever had risotto, but with the seasons changing I am really looking forward to unique pumpkin dishes. Great post! -Akilah


  • Oeh.. I like! To bad good pumpkins are very hard to buy in the Netherlands.


  • Looks delicious! But, what is pumpkin puree? Is it just mixed pumpkin or is it something you buy as a puree?

  • Oh my goodness, my stomach is rumbling this looks so good! Thanks Emma!
    xo Hannah

  • my boyfriend is italian and we already tried a pumpkin risotto. So good! makes me think of doing it again soon!

  • mmm-looks great.going to book mark this…sadly -will have to make it without the wine…never quite the same

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