This Pumpkin Risotto is the perfect fall meal! Make it for lunch or dinner or eat it leftover, it’s always delicious! This risotto is creamy, filling and satisfies the fall craving for pumpkin! Risotto can even be made vegan or dairy free!
I have a love for risotto and I never seem to get enough. If you haven’t made risotto before, now is the time to try. Check out these posts for Butternut Squash Risotto with Bacon and Basil Parmesan Risotto for more in depth directions on how to make it at home!
This pumpkin risotto only calls for simple ingredients, many of which you probably already have on hand. For this recipe you will need:
- olive oil
- pumpkin puree
- vegetable broth
- arborio rice
- rubbed or dried sage
- white wine
- parmesan cheese (use vegan cheese if desired)
See the printable recipe card at the bottom of this post for detailed instructions and the full ingredient list.
Frequently Asked Questions
Risotto is a dish made with arborio rice. Liquid is added very slowly and the process helps to release the starched in the rice to give a rich and creamy result.
No, only arborio rice can be used to make risotto. It is very different from other types of rice. It can be found in grocery stores in the rice and pasta section.
Make sure to use vegetable broth and swap out the regular parmesan cheese for your favorite vegan/dairy free parmesan cheese.
Leftover risotto should be allowed to cool, then store in an airtight container for up to 5 days. Check out How to Reheat Risotto Perfectly for better tasting leftovers!
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Looking for more nutritious meals? Be sure to check out our Simple Black Beans, One Pot Italian Sausage and Pasta Soup, Vegetarian Cheddar Cheese Grits with Black Beans and Avocado, Three Bean Turkey Chili, Crock Pot Chicken Fajitas, Hamburg Soup, Lemon Grilled Chicken, Shepherd’s Pie, Garlic Broccoli Lo Mein, Polynesian Power Grain Bowl, Black Bean Quinoa Burgers, Almond Crusted Chicken, and Turkey Sloppy Joes.
- 2 tbsp olive oil
- 1/4 onion, chopped
- 2 cloves garlic, diced
- 1 cup pumpkin puree
- 3 cups vegetable broth
- 1 cup arborio rice
- 2 tsp rubbed or dried sage
- 1/2 cup white wine
- 1/2 cup parmesan cheese (use vegan cheese if desired)
- Chop onion and garlic.
- In a sauce pan, combine pumpkin puree and vegetable broth. Bring to a simmer.
- While the broth is heating up, heat olive oil in large skillet over medium heat.
- Add onions and garlic to olive oil and saute about 5 minutes or until soft.
- Add arborio rice and sage and stir to coat in olive oil.
- Add wine to deglaze pan and stir continuously.
- Add broth and pumpkin mixture 1/2 cup at a time and stir until absorbed before adding more. Stir very frequently.
- Once all broth is added, remove from heat and stir in parmesan cheese.
- Serve and enjoy!
Be sure to prep ingredients before starting to cook so you can stir as frequently as possible.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 233Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 11mgSodium: 731mgCarbohydrates: 24gFiber: 2gSugar: 4gProtein: 6g
This post was originally published on September 20, 2019 and was updated on October 1, 2021.