How to Make an Amazing Pumpkin Risotto

Pumpkin risotto

Not only is pumpkin a great ingredient for sweet treats like cookies and muffins, but it’s also a wonderful component of savory dishes like risotto. The sweetness of pumpkin contrasts with the savory ingredients in the dish and also adds a splash of color.

If you are looking for savory pumpkin ideas but not limited to pumpkin bread, the following trio of pumpkin risotto recipes are sure to get your taste buds tingling. Pumpkin risotto is a warming treat on a cool fall evening.

How to Make Pumpkin Risotto Creamy

The creamy texture has to be one of the best things about risotto. The constant friction of stirring the risotto releases starch, which makes it creamy. In addition you have to use the right type of rice for the best result. High-starch varieties like Arborio, Carnaroli and Vialone Nano all work beautifully.

How to Store Leftover Pumpkin Risotto

Risotto keeps for up to 5 days if it’s meat-free or up to 3 days if not. Keep it in an airtight container in the refrigerator. Although you can freeze risotto it has a mushy texture when thawed so it’s best not to.

You can sub butternut squash for the pumpkin in any of the following recipes. You can’t get it canned through so you will need to roast and puree it yourself. Each of the following recipes is easy enough for beginners and serves 4 people.

Creamy Pumpkin Risotto Recipe with Crispy Sage

This mouthwatering and very creamy pumpkin risotto is flavored with sage, white wine, garlic, and onion. You can sub vegetable stock for the chicken stock or sour cream for the mascarpone if you like. Toast the pine nuts by frying them in a skillet (no oil or fat added) until browned in places.


  • 2 pounds peeled pumpkin, in ¾-inch pieces
  • ¼ cup olive oil
  • 2 ounces butter
  • ¼ teaspoon chili flakes
  • 3 pints chicken stock
  • 2 finely chopped yellow onions
  • ¼ cup fresh sage leaves
  • 2 minced garlic cloves
  • ¼ cup mascarpone
  • 2 tablespoons toasted pine nuts
  • 2 cups Arborio rice
  • ½ cup grated parmesan cheese
  • ½ cup dry white wine
  • Salt and black pepper, to taste


  1. First of all, preheat the oven to 400 degrees F.
  2. Toss the pumpkin cubes with 2 tablespoons of the oil and arrange them on a parchment paper-lined baking tray.
  3. Grind over some salt and roast for 25 minutes or until golden and tender.
  4. Meanwhile, bring the stock to a simmer in a pan.
  5. Melt the butter in another pan then add the onion and sauté.
  6. Add the rice and garlic and cook for 1 minute, stirring.
  7. Pour in the wine and simmer the risotto until the wine has evaporated.
  8. Now add ½ cup of the hot stock to the risotto and stir until the liquid is absorbed.
  9. Repeat, adding ½ cup of stock at a time and stirring well, until you’ve used up half the stock.
  10. Stir in about ¾ of the pumpkin and keep adding more stock, ½ cup at a time. It will take about 20 minutes until all the stock is added and absorbed.
  11. Heat the rest of the oil in a skillet and fry the sage until crisp.
  12. Take the pumpkin risotto off the heat and stir in the mascarpone and parmesan. Grind in some salt and black pepper.
  13. Serve the risotto topped with the pine nuts, remaining pumpkin and sage leaves.

Pea and Bacon Pumpkin Risotto

Boasting the salty flavor of bacon along with peas, garlic and more, this easy bacon pumpkin risotto comes together in just half an hour.


  • 26 ounces diced pumpkin
  • 1 finely diced onion
  • 1 ounce butter
  • 1 cup cooked peas
  • 3 cups chicken stock
  • 9 ounces chopped bacon strips
  • 1 cup shredded parmesan
  • 2 minced garlic cloves
  • 1 tablespoon olive oil
  • 1 cup Arborio rice


  1. Heat the butter and oil in a deep skillet, then add the bacon, garlic and onion.
  2. Cook for about 8 minutes or until soft.
  3. Stir in the rice and pumpkin.
  4. Add half a stock and cook, stirring for a minute or until it is absorbed.
  5. Add the rest of the stock and bring the risotto to a boil.
  6. Now cover the pan, turn the heat right down and simmer for about 12 minutes or until the liquid is absorbed and the rice is tender.
  7. Stir in ¾ of the parmesan and the peas and cook for 30 seconds or so.
  8. Serve sprinkled with the rest of the parmesan.

Pumpkin Shiitake Risotto

The earthy taste of mushrooms is delicious in this easy pumpkin shiitake risotto recipe. You can use either canned or pureed fresh pumpkin here.

You can use different mushrooms if you want. Porcini, chanterelles and oyster mushrooms would all be tasty in this risotto, so use one of those or even a mixture if you prefer.


  • 4 tablespoons olive oil
  • 5 ounces shiitake mushrooms
  • 1 minced shallot
  • 2 minced garlic cloves
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper
  • ¾ cup pumpkin puree
  • 1 cup Arborio rice
  • 3 cups chicken or vegetable broth
  • ½ cup shredded parmesan
  • 4 tablespoons chopped fresh parsley


  1. Discard the stems from the mushrooms and slice the caps thinly.
  2. Heat half the oil in a skillet.
  3. Add the mushrooms and cook for 5 minutes.
  4. Next, add half the garlic and ¼ teaspoon of salt to the skillet. Cook for another 30 seconds then take the pan off the heat.
  5. Transfer the mushroom mixture into a dish and keep warm.
  6. Whisk the pumpkin puree with the broth.
  7. Wipe out the skillet and put it back on the heat with the remaining oil.
  8. Add the shallot and cook for 4 minutes then add the rest of the garlic and cook 30 seconds.
  9. Now stir in the rice and cook, stirring, for a few minutes.
  10. Add 2 cups of the pumpkin broth mixture to the rice as well as the rest of the salt and pepper.
  11. Stir and simmer until all the liquid has been absorbed.
  12. Keep adding the broth a ladle at a time, until the rice is cooked through.
  13. Next you can stir in the parmesan and add some more salt or pepper if needed.
  14. Serve the risotto topped with the sautéed mushrooms, parsley and a little extra parmesan.

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