Pumpkin Risotto for a Fall Evening


Image Credit: Meghan Hawes

Ever since my friend made me her pumpkin risotto a fall evening about two years ago, I have always wanted to try for myself. I would never be able to create the risotto that she made for us because she put spices into the risotto that were not planned but ended up being spectacular! She even put the pumpkin risotto in a perfect little pumpkin instead of a bowl. Needless to say, it was wonderful.

When I started researching recipes for pumpkin risotto, everything that I came up with seemed difficult and not on the easy side which I really enjoy. Especially coming home from work after a hard day. As I researched further, I knew that I did not want to puree my own pumpkins for the recipe. I remembered that my friend used canned pumpkin puree in hers and I realized that I needed to search for this in the recipe. Voila. The perfect recipe!

However, when I went to cook, I realized that I had forgotten the printed copy of this recipe at work and had to go by memory. I remembered that it was a recipe to serve 2. I knew that I wanted to double it and I did. I adapted a few things around in the way I cooked it also.

This recipe was wonderful. It came out great and even though it was a little time-consuming, it was well worth the wait. I actually might even recommend putting in bacon or pancetta if you’re looking for a little something extra in the risotto. I think I might try that the next time that I make this. This pumpkin risotto will surely be a staple in my fall cooking from now on.

Here is how I made my pumpkin risotto:


1 onion

2 tablespoons olive oil

4 large garlic cloves

1 can pumpkin puree

1/2 tablespoon nutmeg

2 cups dry white wine

2 cups arborio rice (risotto)

1 box kitchen basics chicken stock

ground pepper

grated parmesan cheese

Step 1


Image Credit: Craig Hogarth

Mince your onion as small as you can. You do not want to have a mouth full of onion in this recipe. Then mince your garlic. Heat up a frying pan and add the ingredients to the pan. Cook until onion is soft.

At the same time, have a pot next to your frying pan heating up your chicken stock. You can put the stock on high until it boils. When it is boiling, bring it back down to a simmer.


Image Credit: Craig Hogarth

Step 2


Image Credit: Craig Hogarth

When the onion and garlic are ready, add two cups of arborio rice to the mixture.

Step 3


Image Credit: Craig Hogarth

Add two cups of white dry wine to the arborio rice and onion/garlic mixture. Stir this around until the wine is completely absorbed into the risotto rice.

Step 4


Image Credit: Craig Hogarth

Add the nutmeg to the risotto mixture. If you really like nutmeg, you can always add more for a more spicy taste.

Step 5


Image Credit: Craig Hogarth

Now comes the part of the risotto that takes the longest time. Take a ladle full of broth and put it into the risotto mixture. Stir the risotto until it is thoroughly absorbed. Keep doing this process until all of the broth has been used and absorbed into the risotto rice. {Below is what it looks like when the risotto has fully absorbed all of the broth that you have put into it}


Image Credit: Craig Hogarth

Step 6


Image Credit: Craig Hogarth

Add a can of pumpkin puree to your risotto. I actually did not add the whole can because I thought it may be to pumpkin tasting which worked well for me. However, I would recommend the whole can if you’re really into the pumpkin flavor. In retrospect, I would have used the whole can after making the risotto. Tip for the next time I make it.

Step 7


Image Credit: Craig Hogarth

Add parmesan cheese to the mix and then the ground pepper to your taste. My boyfriend and I like lots of ground pepper so, we of course put a lot in! Whatever your taste buds desire is how much you should put in.

Step 8


Image Credit: Craig Hogarth

Stir the parmesan and pumpkin puree until it is completely incorporated into the risotto. Make sure to heat through and taste test to see if it needs a little more pepper or even salt if you like a more salty taste.

A perfect fall meal is served. Enjoy.


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