Pumpkin risotto is a flavorful and creamy Italian dish that combines the rich, earthy taste of roasted pumpkin with the smooth texture of Arborio rice. Make this classic fall comfort food for cozy weeknight dinner or elegant holiday meal. This 20-minute one pot Pumpkin risotto is my favorite when I am craving vegetarian seasonal cooking.
I am including Instant Pot and Stove top directions to make this comforting and creamy plant-based Pumpkin risotto recipe. The classic rice typically involves slowly cooking the rice while gradually adding liquid, resulting in a velvety texture. In Instant Pot, you can make it effortlessly by just putting everything in and letting the magic of pressure cooking do the rest.
Jump to:
Risotto is my hand down my favorite Italian dish. I often rate my Italian dining experience based on how wonderfully they make their risotto. Bringing it back to my kitchen, I also love Vegan Risotto and Creamy Mushroom Risotto every time there’s an urge for warm hug in a bowl meal.
This Pumpkin Risotto is
- Seasonal Delight to embrace the flavors of fall in every bite.
- Creamy Indulgence: The combination of Arborio rice and pumpkin puree creates a luxurious and creamy texture, making every mouthful a delight.
- Versatility: This risotto recipe offers a perfect balance of simplicity and sophistication
- Aromatic Bliss: Sautéed onions, garlic, and the addition of pumpkin spice create an aromatic symphony that fills your kitchen with the warm scents of autumn.
- Adaptable: Customize the recipe to suit your taste by adjusting the level of spice, incorporating additional herbs
- Suitable for Gluten free, Vegan and vegetarian dinner
- Perfect for Gatherings: Whether it’s a family dinner or a cozy evening with friends, this pumpkin risotto is a showstopper that brings people together, fostering warmth and connection around the table.
Ingredients
Arborio Rice: The star of the show, Arborio rice, renowned for its high starch content, ensures the creamy and velvety texture that defines a perfect risotto. You can substitute it with short grain rice if you don’t have Arborio Rice.
Pumpkin Puree: Adds a natural sweetness and earthy flavor. You can also use butternut squash or acorn squash to make this recipe
Onion and Garlic: Sautéed to aromatic perfection, these kitchen staples form the flavorful base that sets the stage for a rich and savory risotto.
Dry White Wine: A splash of white wine not only deglazes the pan but also imparts a subtle acidity that beautifully balances the sweetness of the pumpkin. Skip it if you are making it for kids.
Vegetable Broth: The broth serves as the essential liquid, coaxing the creamy consistency and absorbing the delightful flavors of the dish.
Parmesan Cheese: Grated Parmesan contributes a salty richness, elevating the risotto to a new level of indulgence with its savory, umami cheesy notes. Use vegan parmesan or nutritional yeast for vegan option.
Butter and Olive oil: I use both for a luxurious creaminess, enriching the risotto and enhancing its overall texture. Use plant based vegan butter for vegan option.
Sage: This aromatic herb introduces earthy undertones, complementing the sweet pumpkin and providing a hint of warmth to the risotto. I like fried sage leaves as a garnish.
Seasoning : I prefer dash of Italian seasoning along with salt and pepper and red pepper flakes for savory seasoning option. You can use pumpkin spice mix if you like sweeter taste.
How To Make :
Roast the pumpkin : Roast a small pumpkin until it’s tender. Scoop out the flesh and blend it until smooth to create your pumpkin puree. This step adds a natural sweetness and a vibrant orange hue to your risotto. ( skip this step if you are using ready made puree)
Sauté : In a large pan, heat the olive oil over medium-low heat. Add the finely chopped yellow onions, sage, seasoning and minced garlic. Keep sautéing with wooden spoon until they become translucent and fragrant.
Add the Arborio rice to the pan and stir well, allowing the rice grains to toast slightly. Pour in the dry white wine and stir until it’s mostly absorbed by the rice. This process helps deglaze the pan and infuses the risotto with a subtle acidity that balances the sweetness of the pumpkin.
Gradual Addition of Broth : Begin adding the broth to the rice one ladle at a time, stirring continuously. Allow each ladle of broth to be absorbed before adding the next. This slow addition and stirring cooking process is crucial for achieving the creamy consistency of the risotto.
Incorporate Pumpkin Puree and Sage : When the rice is almost cooked, add the pumpkin puree to the risotto. Continue stirring until the pumpkin is well incorporated.
Finish with Butter and Parmesan and garnishes: Once the rice is cooked to al dente and the pumpkin is well blended, stir in the unsalted butter and grated Parmesan cheese. These final additions contribute to the luxurious creaminess and savory depth of the risotto. Garnish with roasted pumpkin cubes, toasted pumpkin seeds and fried sage leaves ( optional but highly recommend all three ) Enjoy !
How to make Instant Pot Pumpkin Risotto
Set the Instant Pot to Sautee and warm up the olive oil and butter. When they are warm sauté the onion and garlic for a few minutes. Add the sage and sauté for a few seconds.
Add the rice and the wine. Keep sautéing for 2 minutes. Add the broth, pumpkin purée, and salt and pepper and seasoning. Close the lid and set it to 7 minutes on High Pressure (Manual pressure).
Once it’s done cooking, use natural pressure release for 5 minutes. Then release the rest of the pressure manually. Open the lid. Give it a gentle stir to mix everything well. Garnish with sage and freshly grated Parmesan. Serve and enjoy !
What do you serve with pumpkin risotto?
Pumpkin risotto is a versatile dish that pairs well with a variety of complementary flavors. Here are some delicious options to serve with pumpkin risotto:
- Beet Arugula Salad
- Creamy Mushroom Soup
- Toasted Ravioli
- Roasted Cauliflower
- Air Fryer Fingerling Potatoes
Our Favorite Pumpkin Recipes
Besides this pumpkin risotto, we love making delightful meals using pumpkin. From the iconic pumpkin pies to steaming bowls of pumpkin soup and the ever-popular pumpkin spice latte, this versatile gourd weaves its way into our culinary repertoire, offering a sweet and savory journey through the harvest season.
- Pumpkin Mac and Cheese
- Pumpkin Hummus
- Thai Pumpkin Peanut Curry
- Pumpkin Spice Muffins
- Pumpkin Waffles
- Vegan and Gluten free Pumpkin Pancakes
- Indian Pumpkin Potato Curry
Recipe FAQs
Yes, you can freeze pumpkin risotto for longer storage. Portion the leftover risotto into airtight containers or freezer bags, removing as much air as possible. Label with the date and freeze for up to 1-2 months. To reheat, thaw in the refrigerator overnight and follow the recommended reheating instructions for refrigerated risotto.
While Arborio rice is the traditional choice for risotto due to its high starch content and creamy texture, you can experiment with other short-grain varieties like Carnaroli rice or Vialone Nano. Keep in mind that different rice types may require adjustments in cooking time and liquid ratios.
Risotto is a classic rice dish from Italy that features a creamy and flavorful rice preparation. The primary ingredient used in risotto is a special type of rice known as Arborio rice, though other short-grain rice varieties like Carnaroli or Vialone Nano are also commonly used. It is thick and creamy porridge like rice dish.
❤ If you make this ProfusionCurry Recipe, do let us know how you like it by ⭐⭐⭐⭐⭐Star Rating and commenting below ! ❤
Pumpkin Risotto
Equipment
Ingredients
- 1 Tablespoon olive oil
- 1 small onion finely chopped
- 3-5 cloves garlic finely chopped
- 8-12 fresh sage leaves
- 1 cup Arborio Rice
- ½ cup dry white wine optional
- 4 cup low-sodium broth
- ¾ cup pumpkin puree
- ½ cup parmesan use plant based for vegan
- ½ teaspoon Seasoning Use Italian seasoning for savory taste or pumpkin spice for sweet taste.
- ½ tsp. kosher salt plus more to
- ⅛ teaspoon ground black pepper to taste
Optional Garnishes
- 1 Tablespoon Butter use plant based for vegan
- ¼ cup roasted pumpkin cubes
- 1 Tablespoon roasted pumpkin seeds
- 8 fried sage leaves
- ⅛ teaspoon red pepper flakes
- ¼ cup parmesan cheese use plant based for vegan
Instructions
- Roast the pumpkin : Roast a small pumpkin until it’s tender. Scoop out the flesh and blend it until smooth to create your pumpkin puree. This step adds a natural sweetness and a vibrant orange hue to your risotto. ( skip this step if you are using ready made puree)
- In a large pan, heat the olive oil over medium heat. Add the finely chopped onions, sage and minced garlic. Keep sautéing until they become translucent and fragrant. Add the seasoning.
- Add the Arborio rice to the pan and stir well, allowing the rice to toast slightly. Pour in the dry white wine and stir until it’s mostly absorbed by the rice. This process helps deglaze the pan and infuses the risotto with a subtle acidity that balances the sweetness of the pumpkin.
- Gradual Addition of Broth : Begin adding the broth to the rice one ladle at a time, stirring continuously. Allow each ladle of broth to be absorbed before adding the next. This slow addition and stirring process is crucial for achieving the creamy consistency of the risotto.
- Incorporate Pumpkin Puree : When the rice is almost cooked, add the pumpkin puree to the risotto. Continue stirring until the pumpkin is well incorporated.
- Finish with Butter and Parmesan and garnishes: Once the rice is cooked to al dente and the pumpkin is well blended, stir in the unsalted butter and grated Parmesan cheese. These final additions contribute to the luxurious creaminess and savory depth of the risotto. Garnish with roasted pumpkin cubes, toasted pumpkin seeds and fried sage leaves ( optional but highly recommend all three ) Enjoy !
How to make Instant Pot Pumpkin Risotto
- Set the Instant Pot to Sautee and warm up the olive oil and butter. When they are warm sauté the onion and garlic for a few minutes. Add the sage and sauté for a few seconds.
- Add the rice and the wine . Keep sautéing for 2 minutes. Add the broth, pumpkin purée, and salt and pepper and seasoning. Close the lid and set it to 7 minutes on High Pressure (Manual pressure).
- Once it’s done cooking, use natural pressure release for 5 minutes. Then release the rest of the pressure manually. Open the lid. Give it a gentle stir to mix everything well. Finish with garnishes as suggested above. Serve and enjoy !
Notes
- Add Liquid as Needed: Risotto tends to thicken as it cools, so add a bit of broth or water during reheating to restore its creamy consistency.
- Avoid Overheating: Reheat gently to prevent the rice from becoming mushy. Stir frequently to ensure even heating.
- Fresh Garnishes: Consider adding fresh herbs, a drizzle of olive oil, or a sprinkle of Parmesan cheese after reheating to refresh the flavors.
Nutrition
♥ Follow us on Pinterest and like our Facebook page. We love creating delicious, family favorite recipes from around the world. Come Join Us ! ♥
Leave a Reply