Pumpkin Risotto

 {I’m giving away a huge basket of goodies from Star Fine Foods! You are NOT going to want to miss this! Check out all the details here!}

Yes! I’m still on the pumpkin kick! Getting sick of me yet? I hope not! To keep things interesting, I decided to go the savory route {since I have an obscene amount of pumpkin desserts on this site.}

This my friends is pumpkin risotto.

Pumpkin + Risotto = Pumpkin Risotto

What a concept.

Have you ever made risotto before? Are you a risotto addict? Well, I’m slowly turning into one. And by slowly I mean quickly.

I bought a huge container of arborio rice the other day and have gone a little risotto crazy. Who can resist creamy, buttery, cheesy rice? {Beware: If you have only ever made boiled white rice, then get ready to live.}

If you are a risotto virgin then this whole concept may seem a little daunting. But, I assure you that once you make this you’ll look back and think “why did I think this was so hard?” You see, Risotto is a fancy sounding dish. And when things sound fancy, people shy away from them when most of the time, they are totally do-able! Seriously! Keep reading to see what I mean.
 For this particular recipe, I sauteed some onions and garlic in butter, then stirred in the rice. Slowly, I added in chicken stock along with the seasonings and pumpkin until the rice absorbed it and became al dente. Then for good measure, I stirred in some cheese and heavy cream. And that’s it. Simple enough, right?

Honestly to cook this up really only requires a bunch of stirring…and waiting. {I don’t really like the waiting part, but can handle the stirring.}

So, I hereby challenge you all to make this and prove to me that this is in fact easy! And delicious.

Check out these other Risotto Recipes:

Butternut Squash Risotto with Rosemary and Blue Cheese from Recipe Girl
Fall Squash Barley Risotto from Not Rachael Ray
Mushroom Risotto from Carly Klock
Creamy Herb Risotto from A Spicy Perspective
Orzo Risotto with Roasted Vegetables from Perry’s Plate

Pumpkin Risotto
yield: 4 servings
Print This Recipe Print This Recipe

2 tablespoons butter
1 cup diced onion
2 cloves garlic, finely minced
1 cup arborio rice
1/2 cup pumpkin puree
3 cups chicken stock
1/8 teaspoon ground thyme
1/8 teaspoon poultry seasoning
1 bay leaf
salt and pepper, to taste
1/4 cup freshly grated parmeggiano reggiano cheese
3 tablespoons heavy cream

Preheat large skillet with high sides over medium heat. Melt butter and saute onions until translucent, 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Pour in arborio rice and stir to coat all grains in the butter. Pour in the pumpkin puree and about one cup of chicken stock as well as all the spices. Stir until water has been absorbed. Continue in this fashion until no stock is left and risotto is thick. Right before serving, add in cheese and cream. Serve immediately with more cheese, if desired.


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  1. I don’t know why I was ever afraid of making risotto before!! My first foray was Chantrelle Mushroom and pan seared scallop risotto – and it was an utter success! And indeed what one would call, living. And with pumpkin, holy goodness I’m sold!

    • Your risotto sounds amazing!

  2. I love risotto and this looks so rich and creamy. Delicious!

  3. This looks so delicious! And I have all the ingredients, I could make it tonight! Thanks for including me in your round-up, I’m honored! 🙂

  4. Mmm, loving this savory take on pumpkin!! I’ve been wanting to try a risotto…this one might win!

  5. This sounds so good, Lauren!

    I tried making risotto (mushroom) for the first time this spring, and I had the same reaction – sounds fancy, but it’s totally doable! And DELICIOUS. I made risotto primavera this summer too, so yummy!

  6. Haha! I’m such a dummy. My mushroom risotto’s up there. You’re too kind – thanks, girl!

  7. I’m currently pumpkin obsessed right now and this looks amazing!

  8. Looks great!! Thanks for linking up to my “faux risotto” 🙂

  9. This sounds super tasty! Yum!

  10. Well, I just happen to have fresh pumpkin to use and I think it’s calling out for this recipe.

  11. I’m entirely game for another pumpkin recipe…savory or sweet 🙂 I’m getting quickly addicted to risotto too and will definitely have to give this recipe a try!

    • I’m so glad you’re still into all these pumpkin recipes! Hooray for pumpkin!

  12. Yum!! I made a pumpkin risotto not that long ago, as well. It’s nice to change things up a bit and enjoy pumpkin in a more savory dish.

  13. I haven’t made risotto in so long and I have arborio rice in the pantry. Tomorrow. Pumpkin risotto it is. I’m inspired.

  14. I made a butternut squash risotto not very long ago, and I’m betting this would be just as delicious!!

  15. Lauren, that sounds like heaven! Would you link it to my pumpkin round up today? Pretty please???

  16. Keep those pumpkin recipes comin’ I say!

  17. I am sad that giveaway is only open to US readers – it looks awesome!

    Risotto is one of the greatest foods, but I have never had it with pumpkin. The colour is gorgeous.

  18. I made it with butternut squash, YUM. This is so good.

  19. I just made this for dinner, and it is delicious! What a wonderful recipe for my first try at a risotto!

  20. Great recipe I’ve made it a couple of times. My husband doesn’t like cheese so I put the cheese on the side! Also sometimes substitute the cream for some olive.

  21. I tried to make this and I had never made risotto before and I felt like there wasn’t enough detail to explain how to make it because by the time we were done the rice still wasn’t cooked, as well the spices really took over any pumpkin taste there might have been, I wish it had turned out better

  22. I made this tonight and it was delicious. However, I used an entire quart of chicken stock and stirred it in slowly over the course of about 40 minutes, using the medium setting on an induction cooktop. I did not use the cream, but instead used coconut milk pumpkin flavor. I’d also recommend a fine chop on the onions.



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