Pumpkin Risotto Recipe
This Pumpkin Risotto Recipe is so simple to make in one pot for a fall-inspired restaurant-style dinner recipe that you can make any night of the week.
Equipment
- Large wide skillet or sauté pan
- Small saucepan (to keep broth warm)
- Baking sheet (for prosciutto)
Ingredients
- 1 ½ cups Arborio rice
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 medium shallots finely minced
- ½ cup dry white wine
- 4-5 cups vegetable broth kept warm
- 1 cup canned pumpkin purée
- 1-2 teaspoons fresh thyme leaves start with 1 tsp, add up to 2 for stronger herbal note
- A pinch of freshly grated nutmeg
- 1 teaspoon maple syrup
- ½ cup freshly grated Parmesan cheese
- ¼ teaspoon kosher salt for shallots, plus more to taste
- Freshly ground black pepper to taste
- 4-6 slices prosciutto crisped in oven
Instructions
- Preheat oven to 375°F. Place prosciutto slices on a parchment-lined sheet and bake until crisp, 8–10 minutes. Set aside to cool, then break into pieces.
- In a wide skillet, heat olive oil and butter over medium heat. Add shallots with ¼ teaspoon kosher salt and cook until softened, 2–3 minutes.
- Add Arborio rice and stir for 2–3 minutes, until grains are coated, lightly sizzling, and edges turn translucent.
- Pour in the wine and simmer until mostly absorbed.
- Add warm broth one ladle at a time, stirring often (about every 30 seconds) and allowing the liquid to absorb before adding more. Maintain medium heat (gentle simmer). Continue until rice is about ⅔ cooked, 10–12 minutes.
- Stir in pumpkin purée, thyme, nutmeg, and maple syrup. Continue cooking with broth additions for an additional 12–15 minutes, until the rice is creamy and tender with just a slight bite (approximately 22–25 minutes total).
- Remove from heat, stir in Parmesan, then taste and adjust with more salt and black pepper if needed.
- Spoon into bowls and top with crispy prosciutto pieces, then drizzle with extra-virgin olive oil.
Notes
Storage:
Store any leftover risotto in an airtight container in the fridge for up to 3 days. We will admit that risotto is best served the day of since it can become very thick in the fridge. When reheating our pumpkin risotto, add a splash of warm broth or water to help loosen the sauce. It’s best not to freeze any risotto since it will change the texture. If you want to prepare the pumpkin risotto recipe in advance, you can stop after toasting the rice (Step 3) and set it aside for a couple of hours. When ready to finish, start again at the deglazing step. This trick is often used in restaurants.Tips
- Swap the pumpkin puree for squash or sweet potato. Canned pumpkin is an easy store-bought solution. You can also used canned sweet potato puree or butternut squash puree.
- Try using fresh pumpkin or squash instead. We recommend roasting fresh pumpkin or squash in cubes until caramelized and golden brown. This creates a deeper flavor. You can then serve it cubed on top of the rice or puree it until creamy to stir in too.
- Add the broth gradually. Warm broth is key to cooking the rice correctly. Always add it one ladle at a time and let it absorb completely before adding more. This keeps the rice cooking evenly and prevents it from becoming mushy.
- Don’t overcook the rice. Taste as you go, the rice should be tender with just a slight bite (al dente) similar to pasta. Generally this means about 22 to 25 minutes of cooking time.
Nutrition
Serving: 1gCalories: 447kcalCarbohydrates: 72gProtein: 11gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 21mgSodium: 1368mgPotassium: 281mgFiber: 4gSugar: 6gVitamin A: 10245IUVitamin C: 4mgCalcium: 179mgIron: 4mg
Tried this recipe?Let us know how it was!