pumpkin risotto

This pumpkin risotto with balsamic caramelized onions is a creamy, delicately autumn-spiced masterpiece! The easiest, and tastiest autumn side dish for Thanksgiving or any decadent autumn dinner party!

Instant Pot Pumpkin Risotto with Caramelized Onions

arborio rice

chicken broth (- or vegetable broth)

red onion

pumpkin purée

tbsp. balsamic vinegar

dry white wine (- like Chardonnay (or dry vermouth))

parmesan cheese (- grated)

unsalted butter

olive oil

honey

salt

nutmeg

cinnamon (- a pinch)

pepper (- a nice sprinkle)

Bring 16 oz. (453 mL) of chicken broth to a simmer over MEDIUM heat for 6 minutes. While broth heats, dice 6 oz. (170 mL) red onion. Set aside. Grate 8 oz. (226 mL) fresh parmesan cheese. Set aside.

Set Instant Pot to SAUTÉ. Add 2 tbsp. unsalted butter to the pot and melt. Once butter is melted, add 8 oz. (226 mL) arborio rice and stir it into the butter. Spread it evenly on the bottom of the pot to allow the rice to toast for about 3 minutes, stirring occasionally. Once rice is toasted, turn off heat and quickly add 2 oz. (56 mL) dry white wine (or dry vermouth) to deglaze the pot, stirring rice quickly. 

Add 6 oz. (170 mL) pumpkin purée and warm broth to the pot. Mix thoroughly. Place Instant Pot lid on top and lock it in place. Make sure the release valve is DIS-ENGAGED so the pressure will not release. Set Instant Pot to PRESSURE COOK for 5 minutes, and hit START.

While the pressure builds and your risotto cooks, add 1 tbsp. olive oil to a sauté pan and sauté diced red onion over MEDIUM-HIGH heat for 7-10 minutes. When onions are nicely brown, turn off heat and quickly add 1 tbsp. balsamic vinegar to the pan, stirring quickly. Allow onions to sit and caramelize for at least 30 seconds. 

When risotto is ready, release the pressure valve and allow the pressure to fully release before opening. When ready, remove lid. Add caramelized onions, grated parmesan, 1 tsp. honey, ½ tsp. salt, ¼ tsp. nutmeg, pinch of cinnamon and a nice sprinkle of fresh ground pepper. Stir completely and serve.

This Pumpkin Risotto with Goat Cheese and Cranberries is a perfect fall comfort food. It’s rich and creamy and perfect for an elegant weeknight meal. Or try serving this to your vegetarian guests at Thanksgiving.

Pumpkin Risotto with Goat Cheese &amp; Dried Cranberries

bone broth (or vegetable stock)

pumpkin puree

shallot (minced)

thyme

Arborio rice

white wine vinegar

Parmesan cheese

flat-leaf parsley

black pepper

goat cheese

cranberries

In a medium saucepan, whisk together the stock and pumpkin over medium heat. Bring to a simmer and reduce the heat to low. Cover and keep warm.

Melt the butter in a large dutch oven or saucepan over medium heat. Once the foaming subsides, add the shallot and salt. Cook until softened, 2-3 minutes. Add the thyme and rice and cook for one minute longer.

Add the white wine vinegar and a ladle of warm stock and cook, stirring occasionally, until the liquid has evaporated. Add another ladle of stock, and continue cooking until evaporated again. Continue cooking, adding a ladle of stock at a time, and allowing to evaporate in between each addition. Cook until the rice is done, but has a bite to it, it should be creamy in texture, and will take about 20-25 minutes.

Mix in the parmesan, half of the parsley, and nutmeg. Season to taste with salt and pepper. Top with the remaining parsley, goat cheese and dried cranberries. Serve immediately.

The beauty of cooking is doing things your way and this versatile risotto recipe allows you to add more veggies or swap bacon for pancetta.

Pumpkin and pancetta risotto

Massel vegetable liquid stock

brown onion, chopped

butternut pumpkin, peeled,

peas

finely-grated parmesan cheese

pancetta

Pumpkin risotto is smooth, comforting and delicious. A fantastic autumnal meal!

Pumpkin risotto

pumpkin

onion ((small/med))

garlic

tbsp butter (12 grams)

arborio rice (300 grams)

light stock

freshly grated parmesan (25 grams, approx)

pepper

tsp aged balsamic vinegar (approx,

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&#x27;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&#x27;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 1/2 to 1 cup at a time) as the previous amount is absorbed, stirring now and then so that it doesn&#x27;t stick. Typically, it doesn&#x27;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.

Filled with the flavors of fall, this pumpkin risotto features arborio rice slow cooked with onion, garlic, broth, pumpkin puree, and cozy spices until creamy and delicious!

Creamy Pumpkin Risotto

chicken stock (you can also use chicken or vegetable broth)

cinnamon

⅛-¼ teaspoon ground cayenne (optional)

butter

olive oil (extra virgin)

½ medium yellow onion

garlic (minced,

In a large saucepan or medium stockpot over medium-high heat, add chicken stock, pumpkin puree, salt, nutmeg, cinnamon, and cayenne. Stir ingredients to combine and bring them to a boil, then reduce heat to low and keep the broth at just below a simmer.

In a separate stockpot or Dutch oven, heat oil and butter over medium-high heat until butter is melted. Add onion and cook for 2-3 minutes until translucent. Add garlic and cook for about another minute until fragrant.

Add rice to the pot with the onion and cook for 2-3 minutes, stirring constantly and ensuring all the rice is coated with oil and slightly toasted. Add about a half cup of the stock to the rice and cook until the stock is completely absorbed, stirring occasionally.

Repeat the process of adding and cooking the stock until about one cup of stock is left. Test the texture of your risotto to determine how much more stock you need to add. Cook until the rice is al dente, or still has a slight bite to it. I ended up with about a half cup of broth leftover. This process should take close to 45 minutes.

Once your rice has reached your desired consistency, remove the pot from the heat and stir in the parmesan cheese. Serve risotto immediately.

This Creamy Pumpkin Risotto is cozy, hearty, and BIG on Fall flavor! The perfect fancy (but easy) vegan and gluten-free meal.

Creamy Vegan Pumpkin Risotto

(1.4 L) low-sodium vegetable broth (store-bought

extra virgin olive oil

shallot,

garlic,

sliced,

(380 g) Arborio rice

Salt and black pepper,

Make the Broth

Carefully add the vegetable broth and pumpkin to a medium-to-large pot, then whisk until evenly combined. Bring to a low simmer over medium-low heat while you prep the rest of the ingredients; the broth should remain at this temperature when adding to the risotto.

Pan-Fry the Sage (Optional): Add the olive oil to a large pan over medium-high heat; if you do not wish to fry additional sage for garnish, skip to step 3. Otherwise, add 4 &#8211; 6 whole sage leaves to the oil once warm; pan-fry for 45-60 seconds, until the leaves darken and start to brown only slightly. Remove and place on a paper towel-lined plate; set aside until serving. Keep the oil in the pan, to continue making the risotto.

Sauté Aromatics: 

Add the shallot, garlic, and sage to the pan and cook for 2-3 minutes, until the onion is translucent and the garlic starts to brown. Then, add the nutmeg and arborio rice to the pan and mix well. Toast the arborio rice for 2-3 minutes, until the rice becomes more translucent. Toasting the rice adds more flavor to the final dish.

Deglaze

add the white wine to the pan to deglaze it, scraping off any burnt bits (a.k.a. flavor!) from the bottom of the pan into the wine. Simmer for 3-5 minutes, until most of the liquid has evaporated from the pan or been absorbed by the rice.

Make the Risotto

Start by adding 3/4 cup (180 mL) of the warmed pumpkin broth to the pan with the rice. Reduce the heat to Medium-Low and stir the mixture frequently, to ensure all grains of rice are cook evenly. Once you can drag your spoon through the mixture and it leaves a dry path, add an additional ½ cup of warm broth. Repeat this process with the remaining broth.

Quality Check

Begin to taste the Risotto for doneness at around the 14 minutes mark, though it may take 20-25 minutes to cook in total. The Rice will be creamy but have a slightly al dente texture once finished.

Make it Cheesy

Once the Risotto has cooked, turn the heat off and stir in the grated vegan parmesan; season with salt and pepper to taste, if desired.

Serve: 

Serve warm; I recommend topping each plate with a small drizzle of olive oil, extra sprinkle of parmesan, pumpkin seeds, and a pan-fried sage leaf. Risotto is best enjoyed fresh, but leftovers will keep in the fridge for up to 5 days and are best reheated on the stovetop with an extra splash of vegetable broth.

This is absolutely fantastic! Throughly enjoyed by my entire family. Awesome fall recipe!

I love this recipe!
It is super simple to make in my Thermomix with freshly roasted and pureed pumpkin. I have made it twice now for friends and family and it's a hit!
Thank you!

Was amazing! Made for my whole family and they loved it!

https://content.jwplatform.com/videos/SB9eiYVp.mp4

Dairy-Free Pumpkin Risotto

This creamy vegan pumpkin risotto is the perfect comfort food for the season! Full of flavour and served with shiitake mushrooms. Easy to make from scratch - gluten free &amp; vegan!

Vegan Pumpkin Risotto (Gluten Free)

Tbsp rapeseed oil

shallots, finely diced

garlic, minced

white wine

carnaroli risotto rice

vegetable stock

yeast (optional)

salt & pepper

shiitake mushrooms

tsp rapeseed oil

tamari soy sauce

tsp black pepper

Heat the rapeseed oil in a large pan and place the fresh thyme into the oil. Allow to become fragrant for about a minute or two, but be careful not to burn the thyme. Remove the thyme from the pan and set it aside for later.

Fry the diced shallots in the oil on a high heat for 1 minute, then add in the minced garlic for another 30 seconds before reducing the heat to low. Pour in the vegan white wine to deglaze the pan.

Add in the pumpkin puree and risotto rice and stir to combine. Heat the rice for about 2 minutes whilst stirring, then begin to pour in the vegetable stock, roughly 100ml at a time. Continue to stir slowly and bring to a simmer, allowing for the rice to soak up the liquid. This will take about 30-40 minutes. You will know when the rice is cooked once it's completely softened and the majority of the liquid soaked up.

When done, stir in 1 Tbsp of nutritional yeast (optional) the thyme back in and season to taste with salt &amp; pepper.

In a non-stick pan, fry the shiitake mushrooms in a little oil for 4-5 minutes. Once softened, take them off the heat and instantly stir in the tamari soy sauce. Sprinkle with black pepper and serve on top of the creamy pumpkin risotto.

This creamy pumpkin risotto is made with caramelized onions and topped with toasted hazelnuts and crispy sage! It&#039;s the perfect cozy fall meal!

Pumpkin Risotto

unsalted butter (divided)

sage leaves

unsalted hazelnuts (roughly chopped)

onions

garlic (thinly sliced)

white cooking wine (optional)

vegetable stock (substitute chicken stock

sage (minced)

parmesan cheese

The toasted hazelnuts and sage are optional, but a great topping to add texture to the risotto!

In a small pan, melt 1 tablespoon of butter over medium high heat. Then add in the sage leaves and cook for 1-2 minutes or until crispy. Immediately remove from the heat and pour off into a small dish and set aside.

In the same pan, melt 1 more tablespoon of butter and then add in the chopped hazelnuts and toast gently for 2-4 minutes or until the nuts are toasted and the butter is browned. Remove from the heat and pour off into a small dish and set aside.

Toasted Hazelnuts &amp; Crispy Sage

In a large skillet over medium heat, melt the butter and add in the sliced onions, garlic, salt, and pepper. Cook slowly for about 30-40 minutes, stirring occasionally until the onions are soft, golden brown, and beginning to caramelize. If you want to speed up the process slightly, you can add in 1 tablespoon of brown sugar once the onions are soft.

In a medium pot, heat your vegetable stock over medium heat until simmering (you can also use a microwave if you&#39;re lazy). Remove from the heat and set aside.

Add in the rice to the skillet with the onions and toast, stirring frequently, for about 2 minutes. Then add in the white wine to de-glaze the pan and make sure to scrape up any browned bits on the bottom of the pot.

Add in ½ cup of the warmed vegetable stock, fresh sage, and nutmeg and stir the risotto until the stock is completely absorbed, then add in another ½ cup and repeat. Continue to add in the stock ½ cup at a time until it’s all absorbed and the rice is fully cooked.

Then stir in the pumpkin puree and parmesan cheese until fully combined and creamy. Taste and add salt and pepper if needed.

Top the pumpkin risotto with the toasted hazelnuts and crispy sage and enjoy!

Do you have a substitution for onion? I have a guest that is allium sensitive

This was delicious! Don’t skip out on the hazelnuts.. it really tied the whole dish together. Can’t wait to make it again :)

Luxuriously creamy with the earthy-sweet flavor of roasted pumpkin, this comfort dish is so perfect for autumn!

For the Roasted Pumpkin:

sea salt

sage and rosemary

For the Pumpkin Risotto:

onion

garlic (, minced)

dry white wine

chicken broth ((vegetarian: use vegetable broth))

Parmesan

To roast the pumpkin:  Preheat the oven to 425F.  Place the cubed pumpkin in a bowl, toss with olive oil, a light sprinkle of salt, and a little chopped sage and rosemary.  Spread them out in a single layer on a lined baking sheet.  Roast the pumpkin for 25-30 minutes or until soft.Transfer to a blender and puree until smooth.  Set aside until ready to use.  Note: this can be done a day or two in advance to save time (store in the fridge).

Heat the butter and oil in a medium-sized saucepan over medium heat.  Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook for another minute.  Add the rice and cook for a minute or two to coat the grains in oil.  Add the wine and cook until it has been completely absorbed by the rice.  Add enough broth to just cover and rice and cook, stirring occasionally, until the broth has been absorbed.  Continue adding the broth one ladleful at a time, stirring frequently, waiting to add more until after the broth has been absorbed.  Repeat this process until the broth is gone (or add some extra if needed) or until the broth is absorbed and the rice is al dente, i.e. tender but has a good chewy texture.  At this point stir in the pumpkin puree and just heat through, do not continue simmering.  Then stir in the parmesan, butter, nutmeg, salt and pepper.   Spoon into bowls and serve immediately with some shaved Parmesan for garnish.

This restaurant-quality Chicken and Pumpkin Risotto is filled with canned pumpkin puree, juicy roasted chicken, and warm fall seasonings, like sage and nutmeg. Your family and friends are sure to devour it, so be sure to serve it this fall season!

The CREAMIEST Chicken and Pumpkin Risotto

chicken broth

chicken breasts (about 1.75 pounds)

olive oil, divided

kosher salt, divided

black pepper, divided

yellow onion (about ½ an onion)

garlic (about 6 garlic cloves)

sage

Pepitas,

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.

Whisk together broth and pumpkin in a stockpot. Set over medium-low heat. Keep broth warm while making the risotto.

Place chicken breasts on the lined baking sheet. Pat dry with a paper towel. Drizzle 2 tablespoons olive oil over the chicken and season with ½ teaspoon kosher salt and ¼ teaspoon black pepper.

Roast chicken, uncovered, in the oven for 35 to 40 minutes, or until their internal temperature reaches 165 degrees F.

Heat a large pot or skillet over medium heat. Add 2 tablespoons olive oil and 2 tablespoons butter. Once butter has melted, add the onions. Cook onions for 2 to 3 minutes, until softened, stirring intermittently.

Stir in garlic and sage and cook another 30 seconds.

Add arborio rice. Stir to coat it in the butter and onions. Pour in wine and cook until it’s fully absorbed by the rice.

Working with one ladle of warm broth at a time, add a full ladle of broth to the rice and stir it into the rice until it is fully absorbed. Slowly continue this process until the rice is cooked through and you’ve used all of the broth. This could take about 20 minutes before all of the broth is absorbed.

Turn off the heat. Stir in parmesan cheese, ground nutmeg, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Taste and adjust seasonings if needed.

When chicken is done cooking, let cool slightly, then remove small pieces from the bones with a fork and knife. Discard the bones, but reserve the skin for garnish. Stir chicken into the risotto.

For serving, garnish risotto with pepitas, sliced pieces of crispy chicken skin, and parmesan cheese.

Baked Pumpkin Goat Cheese Risotto is so creamy and full of fall flavors! Top it with dried cranberries, pepitas and extra crumbles of goat cheese.

Baked Pumpkin Goat Cheese Risotto

shallot

garlic (grated

arborio brown rice (short grain brown rice)

vegetable broth

rosemary

red pepper flakes

Kosher salt and fresh ground black pepper

goat cheese (reserve one ounce for topping the risotto)

pumpkin seeds

Preheat oven to 375° F. In a large glass measuring cup whisk together a cup of the vegetable broth with the pumpkin. Set aside.

Heat the olive oil in a large heavy bottomed oven safe pot (or dutch oven) over medium-high heat. When hot, add in the shallot and sauté for a minute. Add in the garlic and sauté another 30 seconds. Season with salt and pepper.

Pour in the wine and cook for one minute scraping any brown bits from the bottom of the pot. Pour in the pumpkin broth mixture along with the remaining 3 cups of vegetable broth. Add in the herbs, spices and season with salt and pepper. Stir together and cover with a lid. Bring to a boil.

Once boiling stir the rice, place the lid back on, then remove from the heat and place on the middle rack of the oven. Bake for 60-70 minutes or until the rice is tender and cooked through.

Remove the pot from the oven and stir in the goat cheese. Stir vigorously for 2 minutes until the rice is thick and creamy. If the risotto seems dry add more vegetable broth or water. Season with salt and a generous amount of pepper then taste for seasoning.

Serve the risotto topped with extra crumbled goat cheese, dried cranberries, pepitas and more chopped sage and rosemary.

second time making this! it is one of my favorite recipes recently! it is so flavorful and comforting! i didn't have access to goat cheese or shallot, but I substituted ricotta and yellow onion and it was still pretty good.

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Top 11 pumpkin risotto recipes from across the web

The most viewed pumpkin risotto recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed pumpkin risotto recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine