A cozy and delicious pumpkin risotto really is one of my favorite things. It's creamy, cheesy and the perfect dish to welcome a change of season. Topped with crispy sage, this is such an easy and comforting dish to make. A perfect side dish or vegetarian main.
Hi! I'm truly embracing all things cozy and this really is the definition of that word for me. This creamy pumpkin risotto recipe is seriously delicious and will make you very happy when you take that first bite. Another one you have to try is my Red Wine Risotto and if you are heading into Spring right now then my Asparagus and Pea Risotto is for you!
Roasting the pumpkin (or butternut squash) first really adds some extra depth of flavor here and can be done in advance to save time. You could also use the roasted pumpkin puree in my Creamy Butternut Squash Pasta or my Butternut Mac and Cheese. Pure comfort food and perfect for the Fall season.
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Ingredients
Fresh Pumpkin - Use any kind of pumpkin or butternut squash you love. You can pre-roast the pieces the day before to save time.
Rice - Use arborio rice (the most common to find at grocery stores) or carnaroli. Don't rinse it!
Wine - I use a Sauvignon Blanc or Pinot Grigio, you can skip it if you prefer. The alcohol gets completely burned off.
Stock - I prefer a chicken broth for this but use vegetable broth if you want to keep it vegetarian.
Parmesan cheese - This is what helps to make a super creamy risotto at the end. Finely grated with a microplane is best.
Fresh sage leaves - This is an optional topping but I highly recommend it! My 10 Minute Brown Butter for Pasta shows you the perfect method.
What type of rice is best for risotto?
Risotto needs a short-grain rice with a high starch content, so not just any rice will do. When you make a risotto you need to be constantly stirring, that creates the creaminess. You are essentially stirring and rubbing the starch into the stock, making it thick and delicious.
There are a few different rice varieties to make risotto. The main two are carnaroli and arborio. Carnaroli rice is probably the top choice for chefs, it's easy to work with and super creamy. I use Arborio simply because it is the most common rice and widely available and I can always find it at the supermarket.
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Expert tips for the best risotto
- Toast the rice - giving the rice a couple of minutes to toast in the pan before adding liquid is a key step.
- Use a heavy bottomed wide pan - I use a shallow cast iron casserole pan but a Dutch oven also works perfectly. A wide base is great so the rice can cook more evenly.
- Watch the heat - You don't want it too hot but also not too low. A medium heat creating a consistent gentle simmer is good.
- Add the hot stock a ladle at a time - By adding small amounts at a time it means the grains are rubbing against each other, this creates the creamy starchy sauce. If you added it all in at once you are just boiling the rice.
- How to tell it's done - The cooking process for a homemade risotto should only take 20 - 25 mins from when the first ladle of stock goes in. You still want a slight al dente bite to the rice grains.
- Texture - I personally prefer a looser creamy texture to spread out on a plate. I generally add a half ladle of warm broth and take it off the heat just before serving. If you prefer a stiffer mound of risotto on a plate then just make sure all the liquid is absorbed before serving.
How to make pumpkin risotto
The full ingredient list, method and tutorial video are in the recipe card below. The chopped pumpkin is pre-roasted and mashed and this step can be done ahead of time if you wish.
ONE: In a large heavy bottomed pan, gently fry the onions in olive oil and butter until softened then add the garlic.
TWO: Add the rice and mix well, letting it gently toast for a minute or two. Add the wine and let it evaporate, stirring most of the time.
THREE: Start adding the stock, one ladle at a time. Stirring and waiting for it to absorb before adding more.
FOUR: It will take around 20 minutes from first ladle. With the last ladle, add the mashed pumpkin and mix through.
FIVE: Add the grated parmesan and butter on top, cover and leave for two minutes. This helps create a really creamy consistency.
SIX: Mix through and serve with the crispy sage leaves and extra parmesan cheese.
Making the crispy sage topping
This is an optional step but if you really want to boost the Fall flavor then it's a must. To be honest crispy sage is perfection any time of year in my books. My 10 Minute Brown Butter Pasta has the best tutorial.
Check out my Fall Pasta Recipes for lots more cozy inspiration!
Recipe FAQs
No! Unlike most other rice preparations we actually want all that starch on the outside, it's what makes it super creamy.
Unfortunately not, a risotto rice such as arborio is the only way to get that creamy perfect consistency.
You don't need to stir the whole time but keep in mind it is the agitation of the rice grains that creates a perfect creamy texture. You never want it to stick to the bottom so stir it pretty consistently.
Store in an airtight container for up to three days. It will solidify in the fridge so add a splash of water when re-heating. You could also use it to make arancini!
Some other dishes to try
Make sure you check out my recipe section for all sorts of delicious pasta recipes! Here are a few suggestions for next time.
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Recipe
Easy Roast Pumpkin Risotto Recipe
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Ingredients
- 2 tablespoons olive oil separated
- 2 tablespoons butter divided
- 650 grams cubed pumpkin (or butternut) (that is finished weight of pieces)
- 1 onion finely diced
- 4 garlic cloves finely diced
- 370 grams arborio rice (about 1 ¾ cups)
- 1 cup white wine (I used a Sauvignon Blanc)
- 5 - 6 cups chicken stock (or vegetable)
- 70 grams parmesan finely grated
For the optional crispy sage topping
- 100 grams butter cubed
- 15-20 sage leaves
Instructions
Roasting the pumpkin
- Preheat your oven to 350f (180c).
- Put the pumpkin cubes on a baking sheet lined with parchment paper and drizzle over 1 tbsp of olive oil. Sprinkle over a good pinch of salt and pepper.
- Roast in the oven for 40 - 50 mins until lightly charred (see the pictures above). Roughly mash with a potato masher or stick blender and set aside.
For the crispy sage topping
- Melt the 100 grams of butter in a fry pan over a medium heat.
- When just starting to sizzle add the sage leaves and cook, swirling the pan until the sage leaves are crisp and the butter is foamy and browned.
- Set the sage leaves aside on paper towels.
For the risotto
- Heat the stock in a saucepan over a gently heat, it shouldn't boil as it will evaporate. Have it barely simmering.
- In a large pan heat the remaining 1 tbsp of olive oil and 1 tbsp of butter over a medium heat.
- Add the onions and cook gently for 10 minutes until very soft. Try not to get any color on them.
- Add the garlic and cook for a further minute.
- Add the rice, toss well with the onions for a minute or two.
- Add the wine and let it reduce, stirring often.
- Now is the time to start adding the stock, one ladle at a time, making sure the liquid has mostly been absorbed before adding another. You want the heat to be hot enough for a gentle sizzle but not so hot that the rice sticks to the bottom of the pan.
- Keep adding the stock, stirring and pressing/massaging the rice (the rice grains rubbing together is what releases starch making it oozy and creamy).
- From the first ladle it should take 20 mins to be done. You want the rice to still have a slight bite to it.
- When you add your last ladle of stock add the pumpkin mixture and mix in thoroughly. Cook for a further 2 minutes.
- Turn off the heat, add the parmesan and 1 tablespoon of butter to the top then cover with a lid if you can for two minutes. Then stir the melted parmesan through. It should be gloriously oozy and creamy!
- Season to taste and serve with the crispy sage leaves on top and extra parmesan if you wish.
Anna says
This was so delicious! Thank you