Description

This creamy and comforting Pumpkin Risotto recipe combines tender cubes of pumpkin with arborio rice, onion, garlic, and Parmesan cheese to create a warm, flavorful dish. Slowly cooked on the stovetop with vegetable or chicken stock, the risotto is finished with nutmeg, black pepper, and a drizzle of aged balsamic vinegar for a subtle tang. Ideal for fall, this rich yet balanced meal serves about 3 to 4 people and offers a delightful twist on classic risotto.

Ingredients

Scale

Main Ingredients

12 oz pumpkin (or red kuri, butternut, or honeynut squash), peeled and de-seeded
1 small/medium onion, diced
1 clove garlic, minced
1 tablespoon olive oil
1 tablespoon butter
1 ½ cups arborio rice
3 cups light stock (vegetable or chicken)
¾ cup freshly grated parmesan cheese (lightly packed)
1 pinch nutmeg
1 pinch black pepper
1 teaspoon aged balsamic vinegar (for serving)

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Instructions

Prepare the Pumpkin: Peel and de-seed the pumpkin or your choice of squash, then cut it into small cubes and set aside.
Prepare Aromatics: Peel and dice the onion, and mince the garlic to add fresh flavor to the risotto base.
Cook the Vegetables: Heat olive oil and butter in a medium pan over medium heat. Add diced onion and cook for about 5 minutes until softened but not browned, releasing their sweetness.
Add Pumpkin and Garlic: Stir in the minced garlic and pumpkin cubes, cooking for another 5 minutes while stirring occasionally. Cover the pan with a lid to allow the vegetables to sweat and help the pumpkin soften, then mash it into a rough puree.
Add Arborio Rice: Stir in the arborio rice to coat it evenly with the pumpkin mixture, cooking for 1-2 minutes to slightly toast the rice.
Add Stock Gradually: Begin adding the stock gradually, about ½ to 1 cup at a time, stirring often and letting the liquid absorb fully before adding more. This process, about 20-25 minutes, releases the rice’s natural starches for creamy risotto.
Finish the Risotto: Once the rice is tender and creamy, stir in the grated parmesan cheese, a pinch of nutmeg, and black pepper to enhance flavors.
Adjust Seasoning: Taste your risotto and adjust seasoning as needed to balance the flavor perfectly.
Serve: Spoon the risotto into bowls, drizzle with aged balsamic vinegar, and garnish with extra parmesan shavings for an elegant finish.

Notes

You can substitute the pumpkin with other winter squashes like butternut or red kuri for similar sweetness and texture.
Use light vegetable or chicken stock to keep the dish flavorful yet light.
Stirring frequently during the stock absorption helps prevent the risotto from sticking and ensures creaminess.
Adding the aged balsamic vinegar at the end adds a subtle acidity that brightens the dish.
For a vegan version, replace butter with olive oil and omit parmesan or use a vegan cheese alternative.