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    You are here: Home / Recipes / Clean Eating / Easy Pumpkin Risotto

    Easy Pumpkin Risotto

    Published on Sep 18, 2015 ยท Last updated on Aug 24, 2021 ยท

    925 shares
    Jump to Recipe
    Ever tried pumpkin in savory recipes? Give this easy pumpkin risotto a go and you will be convinced! | NotEnoughCinnamon.com

    Be it for an elegant dinner party or as a side for a vegetarian Thanksgiving feast, this easy pumpkin risotto with a hint of sage and lots of savory parmesan will be a perfect choice!ย a bowl of creamy easy pumpkin risotto on a rustic white table decorated with fresh sage

    October is right around the corner, and with it comes the pumpkin craze - in the US anyway! Most recipes Iย see floating around are for sweet treats, but have you ever tried savory pumpkin dishes?

    Pumpkin is very versatile and is delicious in savory recipes. And one can't live solelyย on desserts, right?

    At some point, even the biggest pumpkin spice fan will wantย to take a break... and then is when this easy pumpkin risotto comes into play!

    close-up of a bowl of easy pumpkin risotto topped with grated parmesan and small sage leaves

    Risotto is one of the first recipes I tried to master when I started cooking. I love it because it's quite impressive (try it on your guests and see the reactions!) but pretty simple.

    I know risotto has a bad reputation and is known to be challenging and difficult to get right, but honestly, once you know and follow a few rules you will always have a delicious and creamy risotto.

    This creamy easy pumpkin risotto is as good as the fancy dish they serve inย restaurants - if not better!

    For a perfect risotto every time, follow these 5 simple rules:

    • Have all the ingredients ready when you begin.
    • Never leave your risotto unattended.ย You can prep a few ingredients while it cooks, but it's not a good time to do a load of laundry or start a new episode on Netflix.
    • Add stock one cup at a time, not the 4 cups all at once.
    • Stir very often. You don't need to stir likeย a robot, but don't walk away.
    • Serve your risotto straight away. If you have guests, for instance, prepare it at the last minute.

    Have you ever made risotto before? Do you have any tips and tricks to share with us that could make this easy pumpkin risotto even more amazing?ย Leaveย a comment below! ๐Ÿ™‚

    overhead shot of easy pumpkin risotto in a white bowl with a spoon and a beige napkin on the side

    If you tried this Easy Pumpkin Risotto, donโ€™t forget to rate the recipe below and let me know how it went in the comments โ€“ I love hearing from you! You can also follow me on Instagram, Pinterest, and Facebook for more deliciousness and behind-the-scenes!

    Ever tried pumpkin in savory recipes? Give this easy pumpkin risotto a go and you will be convinced! | NotEnoughCinnamon.com
    4.67 from 3 votes
    Print

    Easy Pumpkin Risotto

    Be it for an elegant dinner party or as a side for a vegetarian Thanksgiving feast, this easy pumpkin risotto with a hint of sage and lots of savory parmesan will be a perfect choice! 

    Course Main Course
    Cuisine American, Italian
    Keyword easy risotto recipes, how to make perfect risotto, pumpkin risotto, savory pumpkin recipes, vegetarian risotto
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Servings 4
    Calories 477 kcal

    Ingredients

    • 1 tbsp olive oil
    • 1 large onion chopped
    • 1 pinch salt
    • 2 cloves garlic minced
    • 4 tsp fresh sage leaves thinly chopped
    • 1 ½ cups Arborio rice
    • ⅓ cup white wine
    • 4 cups chicken stock
    • ½ cup pumpkin puree - store-bought or homemade (click to see the recipe)
    • ½ cup Parmesan cheese grated

    Instructions

    1. In a large skillet, add olive oil and cook chopped onion with a pinch of salt for about 2 minutes on medium-low heat.

    2. Add garlic and chopped sage, and cook for about 30 seconds or until fragrant but not brown.

    3. Add rice and cook until translucent, stirring often about 1 minute. Donโ€™t let it brown. Deglaze with wine and stir.
    4. Add ½ to 1 cup chicken stock and stir to incorporate. Cook until liquid is almost absorbed, stirring constantly. Repeat until thereโ€™s no stock left and rice is fully cooked (taste the rice to know when it's cooked).
    5. Stir in pumpkin puree and parmesan, and cook just enough to heat the pumpkin.
    6. Remove from heat and serve immediately. Garnish with more parmesan and sage (optional).

    Recipe Notes

    For a perfect risotto every time, follow these 5 simple rules:

    • Have all the ingredients ready when you begin
    • Never leave your risotto unattended
    • Add stock one cup at a time
    • Stir very often (don't walk away!)
    • Serve your risotto straight away.
    Nutrition Facts
    Easy Pumpkin Risotto
    Amount Per Serving (1 /4th)
    Calories 477 Calories from Fat 90
    % Daily Value*
    Fat 10g15%
    Saturated Fat 3g19%
    Cholesterol 15mg5%
    Sodium 548mg24%
    Potassium 437mg12%
    Carbohydrates 74g25%
    Fiber 3g13%
    Sugar 6g7%
    Protein 16g32%
    Vitamin A 4905IU98%
    Vitamin C 4.5mg5%
    Calcium 184mg18%
    Iron 4.5mg25%
    * Percent Daily Values are based on a 2000 calorie diet.
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    925 shares
     

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    Reader Interactions

    Comments

    1. Patrizia

      September 19, 2015 at 8:12 pm

      I know that for some unknown reason outside of Northern Italy everyone got told Arborio is the rice for risotto, but take it from an Italian born in the land of risotto and next time use Carnaroli instead. You'll be pleasantly surprised!

      • marie

        September 20, 2015 at 8:03 am

        Thanks for the tip Patrizia! I've never seen Carnaroli in stores before but will look for it! What's the difference between the two?

        • Patrizia

          September 22, 2015 at 4:22 am

          Carnaroli makes it easier to keep the right texture of the final risotto and it's creamier. Try it if you find it and let me know what you think!

          • marie

            September 22, 2015 at 8:37 am

            I will, thank you!!

    2. Susan

      September 21, 2015 at 7:01 am

      I'm not a huge fan of pumpkin, but this recipe sounds very tasty. I'm not sure why people have problems making risotto - if you follow the instructions, it works. I will say that the risotto recipe I used to make never required all of the stock. So I kind of play it by ear when cooking it.

      • marie

        September 21, 2015 at 5:24 pm

        You're right, it's the best way to cook it ๐Ÿ™‚ Plus it depends a lot on how you like your risotto. Some people like it extra creamy (like me!), some a little bit less.

    3. 40A.

      October 03, 2018 at 4:31 pm

      This risotto looks so creamy and is the perfect way to use up some pumpkin puree you might have as a leftover from all that fall baking! Love the sage - it's the perfect pairing!

    4. Josephine B

      December 18, 2018 at 5:58 am

      Hi Marie, We don't have canned pumpkin in Australia and you have that homemade puree is included here, but I don't see where. Sorry, if I'm mistaken as your recipe looks wonderful.

      • Marie

        December 23, 2018 at 1:08 pm

        Hi Josephine! I was living in Australia when I made this recipe and used homemade pumpkin puree. I added the link to the recipe, it got lost when I switched to a new recipe plugin, sorry about that! Hope you enjoy this risotto ๐Ÿ™‚

    5. Nina Schwartz

      September 09, 2019 at 12:35 am

      Just made this for dinner tonight for my family, just as instructed, & it was very tasty. I served this with a salad & ๐Ÿ˜‹! I will make it again & would also love to follow Patriziaโ€™s suggestion & use carnaroli rice, if I can find it. Thanks!

      • Marie

        January 15, 2020 at 7:02 pm

        Very happy to hear Nina, thank you ๐Ÿ™‚

    6. Bethany Prausa

      January 15, 2020 at 2:54 am

      I canโ€™t wait to try this ... looks like a fantastic recipe. Thank you so much for sharing it with us.

      • Marie

        January 15, 2020 at 6:53 pm

        My pleasure Bethany, hope you love it! Come back and tell me how it turned out ๐Ÿ™‚

    7. Celin

      April 28, 2020 at 1:21 pm

      Thanks so much for the great recipe. My kids and I made it last night. We live in Australia so made the pumpkin puree too which was super easy. Will definitely make it again, couldn't believe how creamy it was without ant dairy!

      • Marie

        May 06, 2020 at 6:30 pm

        Hi Celin! SO happy to hear you enjoyed it as much as I do! Greetings to Australia!

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