Pumpkin Risotto Recipe

Pumpkin Risotto Recipe 

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Is anything really better than curling up with a delicious comfort dish while lounging in cozy sweats? I think not!

The first time I had risotto was actually because of my sister who always likes to make risotto for family gatherings. And while she claimed it was easy, she did in fact fill me in with some tips and tricks to create the perfect taste and texture.

  • Have all the ingredients ready when you begin
  • Never leave your risotto unattended
  • Add stock gradually
  • Stir very often
  • Don’t leave the stove while its being prepared

After stalling for a few weeks even with all the ingredients in the kitchen, I finally mustered up the courage to cook it. I have expressed in the past that I don’t always feel confident in the kitchen, so I have been trying out new recipes and playing around with some ideas so that I can gain more confidence. And what better way to do that than by sharing it all here on the blog! With that being said, I created this yummy pumpkin recipe for the fiancé and me, and we both fell in love with it! The creamy risotto turned out perfectly, so now I just want to play with a few more risotto recipes!

I’m addicted and I don’t care who knows it! Scroll below for the simple, but particular pumpkin risotto recipe.


Pumpkin Risotto


  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 4 tsp fresh sage leaves, thinly chopped
  • 1 1/2 cups Arborio rice
  • 1/3 cup white wine
  • 4 cups chicken stock
  • 1/2 cup pumpkin puree – store-bought or homemade (see the recipe here)
  • 1/2 cup Parmesan cheese, grated


  1. In a large skillet, add olive oil and cook onion with a pinch of salt for about 2 minutes on medium-low heat.
  2. Add garlic and sage, and cook for about 30 seconds or until fragrant but not brown.
  3. Add rice and cook until translucent, strirring often, about 1 minute. Don’t let it brown. Deglaze with wine and stir.
  4. Add 1/2 to 1 cup chicken stock and stir to incorporate. Cook until liquid is almost absorbed, stirring constantly. Repeat until there’s no stock left and rice is fully cooked (taste the rice to know when it’s cooked).
  5. Stir in pumpkin puree and parmesan, and cook just enough to heat the pumpkin.
  6. Remove from heat and serve immediately. Garnish with more parmesan and sage (optional).

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