Pumpkin Risotto

Share on social!

Classic risotto with a fun fall twist… this Pumpkin Risotto is the ultimate comfort food for colder months ahead! 

Pumpkin Risotto - Cooking With Fudge

WHAT IS RISOTTO?

Risotto is a creamy Italian dish that is made from a short-grain rice like arborio or carnaroli. These types of rice are known for their higher starch content. When you cook the rice in stock, the starch releases and you end up with a warm, creamy dish. You can serve it as-is, or you can also enhance it with various accompaniments… the possibilities are endless!

ALL ABOUT THIS PUMPKIN RISOTTO

For this Pumpkin Risotto, I wanted to create a creamy, savory side dish to complement any meal you’d like to serve in the fall months. You’ll enjoy the primary flavor profile of pumpkin, while also picking up on hints of cinnamon and nutmeg.

Pumpkin Risotto - Cooking With Fudge

WHAT YOU NEED TO MAKE PUMPKIN RISOTTO

EQUIPMENT

  • Knife
  • Cutting board
  • Two sauce pans
  • Spoon
  • Cheese grater

INGREDIENTS

  • Cooking spray: Because of its high smoke point, I typically use avocado oil spray for most things. You can also use any type of cooking spray you have in your kitchen!
  • Light butter: I use Land O Lakes light butter and you really can’t taste a difference.
  • Shallots or onion: You can use shallots or onion in this dish. The shallots provide a nice pop of color, While I love the pop of color shallots provide, you certainly can’t go wrong by using an onion! I only had an onion on hand when I was making this dish, so that’s what I used.
  • Red wine: While I typically use a white wine for making risotto, I wanted to see if a red wine might work well in this dish. I’m happy to report that it did! I recommend using merlot or pinot noir for making risotto. You’ll want to stay away from the sweeter red wines like lambrusco or port. (BONUS POINTS: Since you only need a bit of wine in the actual risotto dish, you get to enjoy the rest of the bottle with your dinner!)
    • If you don’t have any red wine, you can still achieve the same acidic component wine provides with balsamic vinegar, red wine vinegar, apple cider vinegar, or apple juice.
  • Rice: When making risotto, you’ll want to use arborio or carnaroli rice. The higher starch content of these short-grain rice varieties is what makes the risotto so creamy.
  • Vegetable or chicken stock: I typically use vegetable stock since Pumpkin Risotto is already a vegetarian dish, but chicken stock is also great to use as well. You’ll want to make sure you ladle it in hot so that it is cooks the rice during the process.
  • Pumpkin puree: You will just use regular canned pumpkin puree in this dish. Make sure you don’t accidentally pick up pumpkin pie filling, as that’s not what we are looking for here!
  • Parmesan cheese: Some freshly grated parmesan cheese adds a nice pop of saltiness to this savory dish. I always keep a wedge of authentic parmigiano reggiano cheese to finish off dishes like this, but any type of grated or shredded parmesan cheese would also work well.
  • Cinnamon and nutmeg: When I think of pumpkin, my mind also thinks of cinnamon and nutmeg. These two seasonings really add a subtle depth and warmth to this dish!

HOW TO MAKE PUMPKIN RISOTTO

The key to making a good risotto is patience. It’s a labor of love. The process is quite simple; you just have to get the hang of the technique. Once you do, it’s smooth risotto sailing! As with any dish that requires a little extra attention, it’s well worth it in the end!

INSTRUCTIONS

MAKING THE RISOTTO

  • Heat the stock in a small sauce pan just until boiling, and then reduce the heat to simmer or low.
  • Sauté the shallots or onion in cooking spray and light butter in a large sauce pan over medium heat for about 2-3 minutes until they become soft and translucent.

Pumpkin Risotto - Cooking With Fudge

  • Add the rice to the shallots or onion. Stir to combine for about 1-2 minutes until it starts to look translucent.

Pumpkin Risotto - Cooking With Fudge

  • Add the red wine and stir until it is absorbed.
  • Add the hot stock one cup at a time. Stir frequently until it is absorbed.

Pumpkin Risotto - Cooking With Fudge

  • Continue adding more stock until the rice is cooked. The consistency should be similar to oatmeal, and the rice should be soft and chewy. A general rule of thumb is that you will add about four cups of stock total. This process will take about 25-30 minutes total.
  • Add the pumpkin puree, parmesan, cinnamon, and nutmeg. Stir until combined.
  • Top with more parmesan. I also like to garnish with pumpkin seeds and/or dried cranberries.
  • Serve hot and enjoy!

WHAT TO SERVE WITH PUMPKIN RISOTTO

Pumpkin Risotto is pretty versatile and can be paired with a number of main dishes to complete the meal. With that being said, risotto is more of a rich side dish, so I usually choose to serve it alongside a simple entrée like baked chicken, fish, or salad.

STORAGE, FREEZING, AND REHEATING INSTRUCTIONS

Pumpkin Risotto is simple to store, freeze, and reheat. Here is how you do it…

STORING AND REHEATING

Leftover risotto can be stored in the refrigerator for up to five days and then reheated in the microwave. When microwaving, I always add a splash of stock or water in order to help it get back to its original consistency.

FREEZING AND REHEATING

You can also freeze Pumpkin Risotto! I like to freeze it in individually-sized portions in a small container or sandwich-sized ziplock bag. When I’m wanting to use it again, I’ll put it in the refrigerator to thaw overnight. The next day, I’ll reheat in a small pan with a little stock or water to loosen things back up again.

LEFTOVER VEGETABLE OR CHICKEN STOCK

I usually end up with a little leftover vegetable or chicken stock whenever I make risotto. Instead of throwing it away, I like to freeze it in individual portions in an ice cube tray. Once the stock has been frozen into cubes, I’ll pop them out and store in a freezer bag until I need them again. The smaller portions are so handy when I only need a bit of stock in a situation like this. It prevents me from needing to open a new carton of stock every time!

Pumpkin Risotto - Cooking With Fudge

NUTRITIONAL INFORMATION

This Pumpkin Risotto makes 8 servings at 1/2 cup each. Each serving comes out to 185 calories, 5 WW Green SmartPoints®, 5 WW Blue SmartPoints®, and 5 WW Purple SmartPoints®.

MORE SIDE DISHES

If you’re looking for more side dish recipes, be sure to check these out…

If you make this recipe, please let me know! Leave a comment below, or post a picture and tag me on Facebook, Instagram, Pinterest, or Twitter with @cookingwithfudge or #cookingwithfudge.

Pumpkin Risotto - Cooking With Fudge

Pumpkin Risotto - Cooking With Fudge

Pumpkin Risotto

Classic risotto with a fun fall twist... this Pumpkin Risotto is the ultimate comfort food for colder months ahead! 
Course: Side Dish
Cuisine: Italian
Keywords: Cinnamon, Nutmeg, Onion, Parmesan Cheese, Pumpkin, risotto, shallots
Servings: 8 servings
Calories: 185kcal
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
5 from 2 votes
Print Facebook Pinterest Rate
Adjustable Servings: 8 servings

Equipment

  • Knife
  • Cutting board
  • Two sauce pans
  • Spoon
  • Cheese grater

Ingredients

  • cooking spray
  • 1 tablespoon light butter
  • 4 shallots or 1/2 large onion
  • 1/4 cup red wine
  • 1.5 cups arborio or carnaroli rice
  • 4 cups vegetable or chicken stock
  • 3/4 cup pumpkin puree
  • 1/8 cup parmesan cheese grated
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground nutmeg

Instructions

  • In a small sauce pan, heat the stock just until boiling. Reduce the heat to simmer or low.
  • In a large sauce pan over medium heat, sauté the shallots or onion in cooking spray and light butter for about 2-3 minutes until they become soft and translucent.
  • Add the rice and stir to combine for about 1-2 minutes until it starts to look translucent.
  • Add the red wine and stir until it is absorbed.
  • Add the hot stock one cup at a time and stir frequently until it is absorbed.
  • Continue adding stock until the rice is cooked. You are looking for the consistency of oatmeal. The rice should be soft and chewy. You will typically add about four cups of stock total and this process will take about 25-30 minutes.
  • Add the pumpkin puree, parmesan, cinnamon, and nutmeg and stir until combined
  • Top with more parmesan. I also like to garnish with pumpkin seeds and/or dried cranberries.
  • Serve hot and enjoy!

Notes

This Pumpkin Risotto makes 8 servings at 1/2 cup each. Each serving comes out to 185 calories, 5 WW Green SmartPoints®, 5 WW Blue SmartPoints®, and 5 WW Purple SmartPoints®.
Recipe URL: https://cookingwithfudge.com/pumpkin-risotto/

Nutrition

Serving: 0.5cup | Calories: 185kcal | Carbohydrates: 37g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 499mg | Potassium: 137mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3871IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 2mg
Tried this recipe?Mention @CookingWithFudge or tag #CookingWithFudge!

Share on social!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.