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Pumpkin Risotto


For the Risotto:
  • 1 1/2 cups Arborio rice
  • 4 cups chicken or vegetable broth, kept warm
  • 1 cup pumpkin puree (canned or homemade)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup dry white wine
  • 2 tablespoons Olive Oil
  • Salt and pepper to taste
For Flavor and Garnish:


  1. In a large, deep skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and sauté for another minute.
  2. Add the Arborio rice to the skillet and stir to coat the grains with oil. Toast the rice for about 2-3 minutes, stirring frequently.
  3. Pour in the dry white wine and stir until most of the wine has been absorbed by the rice.
  4. Add a ladleful of warm broth to the rice and stir until the liquid is mostly absorbed. Continue this process, adding one ladleful of broth at a time and stirring frequently.
  5. When the rice is about halfway cooked (after about 10-12 minutes), stir in the pumpkin puree, ground nutmeg, and thyme leaves. Continue to add broth and stir as before.
  6. After about 18-20 minutes, the rice should be al dente and the mixture creamy. If the rice is still too firm, continue to add broth and cook, checking frequently.
  7. Once the rice is cooked to your liking, stir in the grated Parmesan cheese and butter. Season with salt and pepper to taste.
  8. Spoon the pumpkin risotto into bowls and garnish with additional thyme leaves or chopped parsley, and perhaps a sprinkle of extra Parmesan, Enjoy your delicious Pumpkin Risotto!
Pumpkin Risotto
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