Pumpkin risotto is such a deliciously comforting meal! This version is based on traditional Italian recipes and is easy to make, filling, but not overly heavy. It's a perfect plate of fall goodness.
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Many years ago, I made some baked pumpkin arancini which used pumpkin risotto as the base, but for whatever reason I then got out of the habit of making either. That is until we were in Bologna last year.
When we visited a balsamic vinegar producer (see more in my food in Bologna post), one of their suggestions for one of the vinegars was on top of pumpkin risotto. I instantly started imagining the delicious combination and could hardly wait until fall to try it.
To make the anticipation even worse, I then didn't manage to fit in sharing this recipe last year in the end, so have been holding on to this until it was just about OK to talk pumpkin again. Yes, I admit, I've been hiding this delicious dish from you.
But now it's safe to talk pumpkin again, I should add you need to have this high on your pumpkin cooking list!
What kind of pumpkin is best?
As I mentioned when I shared my pumpkin ravioli, in Italy, squash and pumpkin are known as "zucca". Exactly what zucca refers to can vary in different areas, from what I understand, plus there are longer names, in the same way as we use butternut squash or acorn squash in English to refer to the different varieties.
What seems to be the traditional squash/pumpkin for pumpkin risotto, however, is a bit lighter and sweeter than what we'd call "pumpkin" in the US. Some suggest butternut squash is closer in flavor, but it is that bit heavier.
I found and used a red kabocha squash, which is both on the sweeter side but not quite as dense as butternut. It made a truly delicious risotto. If you can't find red kabocha (or any other kabocha), then red kuri, butternut, buttercup squash or a pie pumpkin would also work as alternatives.
What rice should you use in risotto?
Risotto is traditionally made with arborio or carnaroli rice, as well as some other regional rice varieties. Arborio is the most common and easily found in most supermarkets, though many experts would argue carnaroli is better, if you can find it.
These (as well as some other Italian rice varieties) are short grain which gives the right texture for risotto. You get that great balance of slightly chewy and not too starchy.
In terms of cheese, it really needs to be parmesan to be authentically Italian in flavor. Plus the slight saltiness is a great contrast to the sweeter squash. The cheese adds creaminess as well.
Then the final flourish, as suggested by the balsamic vinegar producer, is a splash of aged balsamic vinegar. It really is the perfect pairing - the slight tartness cuts through the richness of the dish and the flavors so so well.
This pumpkin risotto is really the perfect fall meal. Comforting, easy to eat and with smooth, warming flavors. I'd definitely recommend you make some soon!
Try these other risotto recipes:
- Butternut squash risotto with chicken and arugula
- Lemon risotto with asparagus and zucchini
- Saffron risotto bright with saffron color and flavor
- Chestnut risotto with lovely nutty bites of chestnut mixed through
- Plus get more comforting fall recipes in the archives.
Pumpkin risotto
Ingredients
- 12 oz pumpkin (peeled & de-seeded weight), or red kuri/butternut/honeynut squash
- 1 onion (small/med)
- 1 clove garlic
- 1 tablespoon olive oil
- 1 tbsp butter
- 1 ½ cups arborio rice
- 3 cups light stock (vegetable or chicken if you don't need it to be vegetarian)
- ¾ cup freshly grated parmesan lightly packed, approx
- 1 pinch nutmeg
- 1 pinch pepper
- 1 teaspoon aged balsamic vinegar approx, to serve
Instructions
- Peel and de-seed the pumpkin/squash, if not already prepared. Cut into a relatively small dice. Peel and dice the onion and garlic.
- Warm the oil and butter in a medium pan over a medium heat then add the onion. Cook for around 5 minutes until the onion softens, but make sure it doesn't brown (reduce heat or add a little more butter, if needed).
- Add the garlic and pumpkin/squash and cook a few more minutes until it all softens (around another 5, but depends on the kind of squash/pumpkin and size of pieces). Often this works best by covering the pan with a lid to let the vegetables sweat. Mash the pumpkin/squash so that it's a rough puree.
- Add the rice and cook for a minute or two then add enough stock to cover the rice. Keep adding a little more stock (around ½ to 1 cup at a time) as the previous amount is absorbed, stirring now and then so that it doesn't stick. Typically, it doesn't need stirred much to start but more towards the end.
- Once the rice is cooked and the stock has been absorbed, stir through the parmesan, nutmeg and pepper. Adjust seasoning to taste. Serve topped with a drizzle of aged balsamic and a few shaves of parmesan.
Notes
Nutrition
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Carla Santos says
Absolutely loveeee this recipe! I already cooked this meal multiple times with butternut, it is so creamy … Is the calorie count for each serving or for the whole thing?
Caroline's Cooking says
So glad you enjoyed! The count is per serving, though it's always more of a guide rather than absolute.
Finn says
I really liked this! I found it needed a little more stock but otherwise the steps were easy to follow and the outcome was delicious
Caroline's Cooking says
Glad to hear you enjoyed! Indeed the exact amount of stock needed can vary a little, depending on how it absorbs and evaporates, so you may sometimes need a little more, but glad it was otherwise easy and tasty.
Athir Nuaimi says
This was really good
Caroline's Cooking says
So glad to hear you enjoyed - it's one we enjoy often this time of year!
Mary Jo says
We used squash in our recipe, it was Absolutely Delicious! Thank you for sharing your recipe.
Caroline's Cooking says
I'm so glad you enjoyed it! Indeed, a range of squash and pumpkin can work well in this.
Cat says
Easy we used butternut pumpkin aus .
Caroline's Cooking says
Glad you enjoyed! Yes, I use butternut for this sometimes, too.
Toni says
This was super easy and really tasty too. Loved by everyone. I added some fresh thyme at the end which was nice also. Thanks for sharing ❤️
Caroline's Cooking says
I'm so glad to hear you enjoyed, it's one we love this time of year in particular!
Dani says
Really enjoyed this recipe, didn't make any changes besides adding extra chicken stock as I had to cook for longer than expected (I think this is likely my fault for having the heat too low!). Loved this though & will definitely make again.
Caroline's Cooking says
So glad to hear you enjoyed! It's definitely a favorite comfort food of mine.
Kant says
Hi. This is Kant from Mumbai. I followed this recipe with Carnaroli and local orange coloured pumpkin and it turned out pretty well. To the Indian taste, we added little more pumpkin compared to the rice. Even though I love balsalmic I think it tasted better without it. Overall a superb recipe. Thank you!
Caroline's Cooking says
I'm glad to hear you enjoyed! Yes, it's definitely one you can adapt the amount of pumpkin to tasty, and pumpkin can vary in density, too. On the balsamic, I think it really works best with a well aged one, but I can see it might not be to all tastes.
Marianne says
This risotto is amazing! I grated the pumpkin instead of chunks, so much easier, and used goats cheese and the balsamic as you suggested! WOW!
Caroline's Cooking says
So glad to hear you enjoyed! And yes grating certainly works as well.
Kathy says
This year I grew pumpkins for the first time. I also grew some very pleasing onions. I am so, so pleased that I chose this recipe. Thank you, it is amazing. I added a poached egg on top and a slice of garlic bread. Oh! ... and a glass of white wine. Perfect xxc
Caroline's Cooking says
Sounds perfect indeed! So glad to hear you enjoyed.
Maria says
Love anything pumpkin! Can you use pure pumpkin puree?
Btw can't wait to make your saurebratten recipe it looks amazing!
Maria
Caroline's Cooking says
I haven't tried it with pumpkin puree but I don't see why it wouldn't work. The only thing is sometimes pumpkin puree doesn't have quite the same depth of flavor as fresh, so you may want to adjust the seasoning a bit as a result. It also clearly would be smoother rather than any small chunks of pumpkin. Hope you enjoy (and the sauerbraten too!)
John Manship says
Hi Caroline, Greetings from Brazil! I'm making this dish right now, my whole house is graced with this wonderful fragrance.. I love your passion for cooking, thank you so much for wonderful recipes!
Caroline's Cooking says
Thank you so much, and glad to hear you are enjoying!
Simon says
Have made this dish twice in the last month. Solid dish! I mix 50/50 chicken stock and veg stock and use ACV instead of the balsamic with a bit more butter and Parmesan cheese. Using Japanese pumpkin and also putting a little fresh finely chopped rosemary goes well!
Caroline's Cooking says
Glad to hear you enjoyed! Yes, other vinegars will work (though personally I really like the aged balsamic). And yes kabocha/Japanese pumpkin is one of my favorites for this as I mention, it has such a lovely smoothness.
kathaleena says
This sounds fabulous... I just roasted about 10 lbs of kabocha squash. Will frozen squash work okay down the road?
Would it be nuts to stir in a bit of arugula or some other green? was thinking the peppery arugula might be a nice touch.
Caroline's Cooking says
Yes, I should think as long as you defrost the squash first, it should work OK. Actually, I add arugula in with another squash risotto I make (https://www.carolinescooking.com/butternut-squash-risotto/) so yes, it should definitely work. I'd just recommend chopping it up a bit so it doesn't form 'strings'. Enjoy!
Amanda Ringler says
Wow absolutely delicious! Recreated this with some garlic sautéed shrimp on top, one of the best dishes I’ve ever made! My only comment, definitely feeds more than 3 people! It’s an amazing recipe
Caroline's Cooking says
So glad to hear you enjoyed, and I can imagine garlic shrimp would be great with it. This will certainly make a fuller meal, which is no doubt part of why it served more, though appreciate it may be fair to say it's three larger portions anyway.
Amber says
Really enjoyed this! Thanks for sharing. ❤️
Caroline's Cooking says
You're welcome, glad to hear you enjoyed!
Julia Vogel says
Delicious and so hard to stop eating!
I can't wait for my lunch tomorrow.
I roasted the pumpkin first which caramelised it a little and used home-made chicken stock.
Caroline's Cooking says
Glad to hear you enjoyed! Yes I love roasting pumpkin for those caramelized bits, it's worth doing if you have the time for that little extra flavor (though is a little less smooth). And I'd always recommend homemade stock so definitely agree on that!
Fiona Boynton-Scoines says
i’ve made this today and it is absolutely lovely! i’ve actually packaged some up for my lunches next week. how long do you think it will keep in the fridge for? xx
Caroline's Cooking says
Glad to hear you enjoyed! It's definitely one of my favorites. I'd say with something like this, I'd try to eat it within two days, three at most.
Harper says
Love this recipe! I lightly roast my pumpkin instead of sweating it in the pan though, as I just love that caramelised taste roast pumpkin gives off. I also added a bit of rosemary in and topped it with fresh rocket. Absolutely delish!!
Caroline's Cooking says
Glad to hear you have been enjoying! Yes I love the flavor (and the caramelized bits) of roasted pumpkin as well, it's partly more for ease that I don't roast first here and you still get lot of great flavor anyway, especially with the cheese etc. But agree it's nice to do as an alternative if it suits your schedule. I'm sure a little rosemary works well too.
Robyn Pryse says
OMG, made this tonight, bloody beautiful. The balsamic really makes it! Thank you, enjoying it so much!!
Caroline's Cooking says
Thanks, glad you enjoyed - I agree the balsamic is definitely a needed finishing touch!
Krissy says
Yes! Give me all the pumpkin things. My family loved this recipe. So creamy and delicious.
Caroline's Cooking says
We're big pumpkin fans too, glad you enjoyed.
Laura says
That time of the year when you realize how many different meals you need to make in such a short period of time. I like the vivid color of the dish and the size of the portions - great for a pleasant dinner.
Caroline's Cooking says
Thank you, I agree it has such a great color from the squash I used, and tastes wonderful as well.