Pumpkin Risotto

Pumpkin risotto on pan

Pumpkin risotto is an easy dish perfect for fall. This is real comfort food. Although risotto requires constant standing and stirring, it is an easy-to-prepare dish ready in less than an hour. If you feel like eating pumpkin out of season, you can also prepare it from frozen pumpkin.

What to add to pumpkin risotto?
You can add chicken, chanterelles, mushrooms, tomatoes or zucchini to pumpkin risotto.

Which pumpkin for risotto?
You can use any edible pumpkin, e.g. regular, Hokkaido or butternut squash.

What rice for risotto?
Arborio or carnaroli rice is best for risotto. Plain white rice is not suitable for risotto. Risotto rice is available in every discount store and supermarkets.

What spices go with pumpkin?
Nutmeg and thyme go best with pumpkin dishes.

How much liquid per cup of risotto rice?
I use about 1 liter of broth for one cup of rice.

How much rice for risotto for one person?
Risotto rice expands greatly during cooking. 1 cup of rice will make approximately 8 portions of risotto.

What to cook risotto in?
A deep frying pan or a wide pot is best for frying risotto.

How long to cook risotto?
From the moment I added the onion to the pan, cooking the risotto took me about 30-40 minutes.

Is risotto dietary?
Olive oil, butter and Parmesan are used to prepare risotto. Rice has a lot of carbohydrates, so it is not a low-calorie dish, but it is definitely worth it.

How to make risotto? Here are the most important rules on how to properly cook risotto:

  1. First, fry the onion with garlic. Then add rice.
  2. Fry the rice before adding the liquid.
  3. First add the wine to the fried rice, and when the alcohol evaporates, start adding the broth.
  4. Do not add water to the risotto, but use broth – this will give the rice more flavor.
  5. Don’t cover the risotto! The water should evaporate freely and the missing liquid should be supplemented with broth. This will give the rice more flavor. If we cover the risotto, the rice will absorb water, we will use less broth and the rice will have less flavor.
  6. Cook the risotto over low heat.
  7. Stir the risotto constantly so that nothing burns, each grain absorbs the liquid evenly and releases starch, which is responsible for the creamy consistency of the risotto.
  8. The rice should be al dente – cooked but springy.
  9. Finally, add butter and grated parmesan to the risotto.
  10. Remember that the broth and parmesan are salty, so be careful not to over-salt the risotto. It is best to taste the risotto at the end and add salt and pepper if necessary.

Pumpkin risotto is perfect for people on a vegetarian, flexitarian and pescatarian diet.
Risotto rice does not contain gluten, so it is a gluten-free dish.
The proportions given below make approximately 8 portions of risotto.

Read the step-by-step recipe on how to prepare pumpkin risotto and watch the video below the recipe.

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Creamy Pumpkin Risotto

The best vegetarian risotto with pumpkin. Creamy and filling, it combines the sweetness of fried pumpkin with Arborio rice and salty Parmesan cheese. Extremely aromatic thanks to thyme, nutmeg and white wine. A perfect autumn dinner.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Dish
Cuisine Italian
Servings 8 portions
Calories 277 kcal

Pumpkin Risotto Recipe


  • 1 cup risotto rice (arborio or carnaroli)
  • 900 g pumpkin (ok. 600 g after peeling)
  • 1 onion
  • 2 cloves garlic
  • 200 ml dry white wine
  • 1 l broth
  • 50 g butter
  • 100 g parmesan cheese
  • ½ tsp thyme
  • ½ tsp nutmeg
  • 2 tbsp olive oil
  • salt
  • pepper


  • Hollow out the seeds and cut off the skin from the pumpkin. Then chop the pumpkin into small cubes. Also cut the onion into small cubes and chop the garlic.
    900 g pumpkin, 1 onion, 2 cloves garlic
  • Heat a few tablespoons of olive oil in a pan and fry the onion. Add salt, nutmeg and thyme. Then add the rice to the risotto and fry it for about 2 minutes. Add garlic. Fry for about 1 minute, stirring constantly. Then add the pumpkin. Fry for 3 minutes, stirring constantly, and add the wine. Fry until most of the liquid evaporates.
    1 cup risotto rice, 200 ml dry white wine, ½ tsp thyme, ½ tsp nutmeg, 2 tbsp olive oil, salt
  • Then add approximately 100 ml of broth. Stir the risotto constantly and do not cover it. When the risotto starts to get dry, add another portion of liquid. Add broth until the rice is cooked but still firm. At the end, add butter and parmesan. You can add salt and pepper to taste. When the Parmesan cheese melts, the risotto is ready.
    1 l broth, 50 g butter, 100 g parmesan cheese, pepper, salt


Watch how to make homemade italian pumpkin risotto step by step video.
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Serving: 100gCalories: 139kcal (7%)Carbohydrates: 16g (5%)Protein: 4g (8%)Fat: 6g (9%)Saturated Fat: 3g (19%)Trans Fat: 0gCholesterol: 11mg (4%)Sodium: 355mg (15%)Potassium: 228mg (7%)Fiber: 1g (4%)Sugar: 3g (3%)Vitamin A: 5,052IU (101%)Vitamin C: 6mg (7%)Vitamin D: 0µg (1%)Vitamin E: 1mg (7%)Vitamin K: 2µg (2%)Calcium: 91mg (9%)Iron: 1mg (6%)Manganese: 0mg (13%)Magnesium: 15mg (4%)Zinc: 1mg (3%)Folic Acid: 28µg

Percent Daily Values are based on a 2,000 calorie diet

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