Easy Pumpkin Risotto

5 from 61 votes

Be it for an elegant dinner party or as a side for a vegetarian Thanksgiving feast, this easy pumpkin risotto will be a perfect choice!

Prep Time10

Cook Time25

Total Time35

Cuisine: American

Method: Dutch oven, stockpot

Servings:

Calories: 222kcal

Add the arborio rice in a stockpot or Dutch oven over medium heat.
1 1/4 Cups Arborio Rice
Toast the rice for approximately 5 minutes. Stir occasionally until fragrant, and then remove rice from the stockpot.
Put butter in the stockpot. Once melted, add the prepared onion and saute for 3-4 minutes until golden. Stir often.
2 Tablespoons Butter, 1 Onion
Add in the minced garlic. Cook for 1 minute while stirring, then return the toasted rice to the pot or oven.
1 Tablespoon Minced Garlic
Stir in all of the pumpkin puree and add seasonings. While stirring frequently, cook for 1 to 2 minutes.
2/3 Cup Pumpkin Puree, 1/2 Tablespoon Poultry Seasoning, Salt and Pepper
Pork in 2 cups of broth to the crockpot and increase the heat to medium-high.
4 Cups Chicken Broth
Once the broth simmers, reduce the heat and continue cooking. Stir occasionally until broth is absorbed.
Add more broth, 1/2 cup at a time, allowing it to fully absorb into the rice before adding more. Continue doing so until the pumpkin risotto reaches your desired consistency.
Incorporate the whipping cream and continue cooking for 2 minutes. After that, stir in the Parmesan cheese and take the cooked pumpkin risotto off the heat.
1/2 Cup Heavy Whipping Cream, 1/4 Cup Grated Parmesan Cheese

Make sure to add the liquid gradually to achieve a creamy texture.
Don’t overcook the risotto, or else it will have a pudding-like consistency. It should still have some grains you can bite into when you finish cooking.
Stir the risotto throughout the process. This also contributes to achieving the creaminess risottos are best known for.