Easy Creamy Roasted Pumpkin Risotto Recipe

This pumpkin risotto is my go-to because it perfectly blends cozy fall vibes with the rich, creamy texture that just screams comfort food. Plus, the combination of roasted pumpkin, aromatic garlic, and a splash of white wine makes it feel like an indulgent treat without the guilt.

I adore preparing meals that balance flavor with simplicity, like my Easy Creamy Roasted Pumpkin Risotto. I use a small pumpkin and Arborio rice, blending the sweetness of roasted pumpkin with the savory undertones of onion, garlic, and Parmigiano-Reggiano.

Finished with a touch of heavy cream and nutmeg, risotto becomes a creamy, dreamy dish that comforts and nourishes.

Ingredients

Pumpkin: Laden with vitamins A and C, it contributes a delicate sweetness.

Arborio Rice: Its high carbohydrate content; its starch gives off creaminess.

Cheese Parmesan: Imparts delectable umami flavor and smooth-textured creaminess.

Extra Virgin Olive Oil: A fat that is healthy for the heart; boosts tastes and consistencies.

Garlic: Offers natural antioxidant properties and aromatic depth.

Onion: Imparts delightful layers of sweetness and savoriness, rich in quercetin.

The hefty cream: imparts rich, remarkably creamy texture.

Ingredient Quantities

• 1 small pumpkin (about 2 pounds), peeled, seeded, and cut into 1-inch cubes
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 4 cups vegetable broth
• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1 and 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 tablespoons heavy cream
• 1/4 teaspoon ground nutmeg
• Fresh parsley, chopped, for garnish

Instructions

1. Your oven should be set to 400°F (200°C) prior to beginning the next steps. Toss the pumpkin (or other firm winter squash) cubes with 1 tablespoon of olive oil, some salt, and a little pepper. Arrange on a sheet pan and roast in the oven. After 15 minutes, take a peek; you want the cubes to come out tender and just starting to caramelize. You may need to give them another 10-15 minutes.

2. In a medium saucepan, warm the vegetable broth. Bring it to a simmer and keep it at a constant low temperature.

3. In a big pan, warm the leftover 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Toss in the chopped onion and sauté it until it’s clear, which takes about 5 minutes.

4. Cook for an additional minute after adding the minced garlic, until a fragrant aroma fills the kitchen.

5. In the medium saucepan over medium heat, melt 2 tablespoons of the butter. Add the Arborio rice and cook for 2 minutes, stirring constantly, until the rice is lightly toasted and just beginning to turn opaque.

6. Add the white wine and cook, stirring, until the wine is almost fully absorbed by the rice.

7. Start incorporating the warm vegetable broth, one ladle at a time, and stir often. Let each ladle of broth absorb before adding more, and repeat until the rice is creamy and al dente, about 18-20 minutes.

8. Incorporate the roasted pumpkin cubes, satisfactorily kindred unto their creamy brethren, with the addition of a full tablespoon of butter (additional flavor on the griddle notwithstanding), a healthy dose of heavy cream, nutmeg, and (key for delicious final results) an appropriate amount of Parmesan cheese from a freshly opened wheel.

Stir gently. Do not attack this mixture. These are cooked pumpkin irons we are dealing with. They just want to play nice and live up to their full potential as a soothing, delicious soup delivered straight to your October-hungry self.

9. Provide the correct and desired flavor with salt and pepper as necessary.

10. Hot and freshly made, garnished with freshly chopped parsley, is how one should serve risotto.

Equipment Needed

1. Oven
2. Baking sheet
3. Medium saucepan
4. Large pan
5. Wooden spoon or spatula
6. Ladle
7. Knife
8. Cutting board
9. Measuring cups and spoons
10. Grater

FAQ

• Can I use a different type of rice for this risotto?While Arborio rice is classic, you can use other kinds of short-grain rice if necessary, but it may impact the creaminess.
• Is there a substitute for the heavy cream?For a lighter or non-dairy option, you can use half-and-half or coconut cream.
• What type of pumpkin should I use?The best pumpkins for making pumpkin pie are sugar pumpkins or pie pumpkins due to their sweet flavor and smooth texture.
• Can I make this dish in advance?It’s finest when freshly made, but you can put it together a day in advance and reheat it gently, stirring in a bit of broth just before serving to bring back the original creaminess.
• Is there a non-alcoholic substitute for the white wine?You can substitute white wine with vegetable broth (an equal amount) and a teaspoon of white wine vinegar (or lemon juice) for acidity.
• How do I know when the risotto is done?The done-ness of the risotto is determined by the creaminess and tenderness of the rice, which must still be a bit al dente.

Substitutions and Variations

To make the pumpkin: Use butternut squash instead, peeled, seeded, and cut into 1-inch pieces.
To replace the olive oil: You can use canola oil or melted coconut oil as a substitute.
For the vegetable broth: Different flavor profiles can be achieved by using chicken broth or mushroom broth.
For the Parmesan cheese: Try using Pecorino Romano or Grana Padano for a similar texture and flavor.
If you need to substitute for heavy cream, use either half-and-half or coconut milk for a dairy-free alternative.

Pro Tips

1. Preheat the Broth Always keep the vegetable broth warm on the stove while making risotto. This ensures the cooking process isn’t slowed down by adding cool broth to the rice, helping the rice absorb the liquid more efficiently and cook evenly.

2. Caramelize the Pumpkin Make sure to roast the pumpkin cubes until they’re just starting to caramelize. This adds a depth of flavor and a hint of sweetness that complements the creamy risotto.

3. Toast the Rice Taking the time to properly toast the Arborio rice in the butter before adding the wine enhances the nuttiness of the rice and helps it to absorb the liquid without becoming mushy.

4. Consistent Stirring Stir the risotto continuously but gently. This releases the rice’s starch, creating a creamy texture, which is key for a perfect risotto.

5. Finish with Care After adding the pumpkin, butter, cream, and Parmesan, stir gently to combine without breaking up the pumpkin cubes too much. Adjust seasoning in the end to taste, ensuring a well-balanced dish.