Risotto is the ultimate Italian comfort food: creamy, flavorful, and wonderfully warming on cooler days. Unlike regular rice, risotto is slowly cooked by adding warm broth a little at a time. It takes patience, but the result is more than worth it — a rich, velvety dish you can adapt endlessly with seasonal vegetables.

In spring you might make a light asparagus or spinach risotto, in summer a sunny tomato version. But when autumn arrives, this pumpkin risotto is the perfect choice — soft, creamy, and subtly sweet. The pumpkin gives the dish a beautiful golden color and smooth texture, while Parmesan cheese and sautéed mushrooms add depth and savory balance.

If you use home-canned pumpkin cubes, you’ll have a quick and creamy risotto on the table in no time. They’re already tender and full of flavor. Fresh pumpkin works just as well — just pre-cook or sauté the cubes until soft for that signature creamy risotto texture (or leave them slightly chunky for more bite, if you prefer).

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Ingredients

• 2 shallots, finely chopped
• 1 lb (about 4 cups) pumpkin cubes (home-canned or pre-cooked)
• 1 ¼ cups risotto rice (such as Arborio)
• 1 cup dry white wine
• 3 cups vegetable broth, kept warm
• ¼ cup grated Parmesan cheese (about 1.5 oz / 40 g)
• Olive oil or butter for cooking
• Salt and pepper to taste
• Optional: sautéed mushrooms or a fresh salad to serve alongside

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How to Make Pumpkin Risotto

1. Sauté the shallots and pumpkin

Heat a little olive oil or butter in a large pan and sauté the chopped shallots until soft and translucent. Add the pumpkin cubes and stir to combine.
If using fresh pumpkin, cook for another 5 to 10 minutes until the cubes begin to soften. If using home-canned pumpkin, you can move straight to the next step.

2. Add the rice and wine

Stir in the risotto rice and let it toast lightly so each grain is coated in the oil or butter. Pour in the white wine and stir until most of the liquid has evaporated.

3. Gradually add the broth

Add a ladleful of warm vegetable broth and stir regularly until the rice absorbs the liquid. Continue adding broth little by little, stirring often, until the risotto is creamy and the rice is tender but still has a slight bite. This will take about 20 minutes.

4. Finish with Parmesan

Stir in the grated Parmesan cheese and season with salt and pepper to taste. Let the risotto rest for a minute with the lid on to allow the flavors to meld together.

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Flavor Variations

Looking to give your pumpkin risotto a little twist in flavor? There are many ways to add warmth or spice to this cozy dish. A pinch of curry powder complements the natural sweetness of pumpkin beautifully, adding a gentle, aromatic heat. A splash of fresh orange juice brings a bright, citrusy note that pairs perfectly with the creamy texture — similar to the flavors in pumpkin soup with curry and orange.

If you like a bit of spice, try adding a finely chopped chili pepper when you sauté the shallots. For an Asian-inspired version, replace part of the broth with coconut milk and stir in a spoonful of Thai red curry paste. The result is a fragrant, creamy risotto with a subtle exotic kick.

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Serving Suggestions

Pumpkin risotto with apple and walnuts

For a fresh contrast, dice a tart apple and stir it through the risotto right before serving. Sprinkle with chopped walnuts or sunflower seeds for a lovely crunch.

As a side dish: apple and arugula salad

A crisp salad is a great match for the creamy risotto. Combine arugula with thin apple slices and chopped walnuts, and drizzle with olive oil, salt, and pepper.

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Tip

Leftover risotto makes delicious arancini (risotto balls). Shape small balls from the chilled risotto, optionally fill them with a cube of cheese, and fry or bake until golden brown.

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