When the evenings start to cool and the leaves turn golden, I always find myself craving something warm and comforting – and this Pumpkin Risotto is exactly that. It’s smooth, velvety, and absolutely packed with fall flavor. If you’ve carved pumpkins for Halloween, this is the perfect way to use up the leftovers. Nothing goes to waste, and dinner ends up tasting like a cozy autumn dream.
The secret to this risotto’s creamy texture is the combination of good arborio rice and that gentle, steady stirring as you ladle in the broth. Each addition soaks into the rice, making it beautifully soft without turning mushy. Then comes the magic – a swirl of pumpkin puree that gives it the most gorgeous golden color and a subtle sweetness that pairs perfectly with fresh sage, nutmeg, and parmesan cheese.
I love how this dish feels both luxurious and wholesome at the same time. The buttery finish and melted parmesan make every bite indulgent, while the fresh herbs keep it bright and aromatic. And if you’re cooking for a vegetarian crowd, just swap in vegetable stock instead of chicken broth – it’s every bit as delicious.
Serve it with a little extra parmesan and a sprinkle of black pepper on top, and you’ve got the kind of dinner that feels like a warm hug on a chilly night. Pair it with a glass of crisp white wine, light some candles, and enjoy the ultimate autumn comfort food moment.
Pumpkin Risotto
Equipment
- Saucepan
- Skillet
- Sharp knife
Ingredients
- 7 cups chicken broth 1.65L
- ¼ cup olive oil 60ml
- 1 cup leeks sliced thinly (90g)
- ½ cup chopped shallots 60g
- 1 tbsp fresh sage chopped
- 2 cups arborio rice 400g
- ¼ tsp ground nutmeg
- ¾ cup dry white wine 180ml
- 1 cup canned pumpkin 240g
- 1 cup grated parmesan cheese 100g
- 2 tbsp butter 30g
- 2 tbsp chopped fresh parsley
- Salt and pepper to season
Instructions
- Place the broth in a large saucepan and bring to a boil, then reduce to a low simmer.
- Heat the olive oil in a large skillet and cook the leeks and shallots until softened, about 5 minutes.
- Stir in the sage and nutmeg.
- Add the rice and cook for 1 minute until the grains start to turn translucent.
- Pour in the wine and cook until absorbed. Begin adding the chicken broth one ladle at a time, allowing each addition to be absorbed before adding more. This will take around 20 minutes, until the rice is tender and most of the stock is used.
- Stir in the pumpkin puree and season with salt and pepper.
- Remove from the heat, then stir in the butter, parmesan, and parsley.
- Serve warm with extra parmesan and cracked black pepper on top.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @HomeCookingWithJulieNeville on Instagram and hashtag it #CookingLikeJulie.
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