Pumpkin Risotto Recipe – creamy and full of fall flavors. One pot meal, made with canned pumpkin on the stove top. Ready in 30 minutes.

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Pumpkin Risotto


Prep Time: 10 Min

Cook Time: 20 MINS


– 2 tbsp butter – 1 small onion — , diced – 1 garlic clove — , pressed – 1 1/4 cups Arborio rice – 3/4 cup dry white wine of your choice – 2 leaves fresh sage + more for garnishing – 2 cups chicken or vegetable broth – 1 - 2 cups water  – 3/4 cup canned pumpkin – 3/4 cup shredded Parmiggiano-Reggiano cheese – salt and pepper to taste

Step 1

Melt butter in a deep saucepan, over medium heat. Add onion and garlic and cook for 2-3 minutes, unti tender.

Step 2

Add rice. Cook for 1 minute, stirring constantly.

Step 3

Add wine and cook until absorbed.

Step 4

Slowly start to add the chicken broth, 1/2 cup at a time, stirring and cooking until liquid is absorbed.

Step 5

 Once you've added all the broth, start adding water, 1/4 cuo at a time, stirring frequently, cooking until it is absorbed. Add 1- 1 1/2 cups water and test if the rice is cooked. If not, add more water.

Step 6

Once rice becomes tender and creamy, add pumpkin puree. Stir and cook for 1 minute.

Step 7

Add 1/2 cup Parmesan cheese and stir.

Step 8

Serve warm, topped with the remaining cheese and fresh sage.

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