Simple Pumpkin Risotto Recipe

I absolutely love this Simple Pumpkin Risotto Recipe because it combines all the cozy flavors of fall into one creamy, comforting dish that’s surprisingly easy to make. When you’re craving something warm and satisfying that still feels special, this risotto hits the spot every single time. It’s perfect for a weeknight dinner or even for entertaining guests during the holidays without a ton of fuss.

What makes this Simple Pumpkin Risotto Recipe stand out is how the pumpkin puree adds a silky richness and subtle sweetness, balancing with the savory herbs and spices beautifully. Plus, it’s naturally vegan and gluten-free, so you’ll find it’s an inclusive dish that everyone around your table can enjoy. Trust me, once you try this, it’ll become a go-to whenever you want cozy comfort food with a healthy twist.

this …

Ingredients You’ll Need

These ingredients work together to create a rich, flavorful risotto with that distinctive pumpkin twist. When shopping, look for fresh sage and quality vegetable bouillon cubes—they really make a difference here.

• Vegetable bouillon cubes: These add a deep savory base for your broth, making the risotto more flavorful without extra salt.
• Water: Divided for dissolving bouillon and gradually cooking the rice, patience here is key for perfect risotto.
• Olive oil: Use good quality extra virgin olive oil for rich flavor and a smooth sauté.
• Yellow onion: Finely diced for sweetness and depth—don’t rush this step, gently soften it well.
• Garlic: Thinly sliced to infuse the oil with gentle aroma and warmth without overpowering the pumpkin.
• Fresh sage: Sliced fresh leaves bring an herbal earthiness that pairs beautifully with pumpkin.
• Italian seasoning: Adds balanced herb notes that round out the dish.
• Paprika: For a mild smoky depth that highlights pumpkin’s natural sweetness.
• Arborio rice: The classic risotto rice that releases starch slowly to create creamy texture.
• Pumpkin puree: The star ingredient, make sure it’s pure pumpkin without added sugar or spices.
• Salt and black pepper: To taste—season slowly as you cook and adjust at the end.
• Plant-based milk: Adds a slight creaminess and smoothness without dairy, perfect for finishing the risotto.

Variations

I like to tweak this Simple Pumpkin Risotto Recipe depending on the season or what I have on hand. Feel free to personalize it based on dietary preferences or to add extra texture with your favorite ingredients.

• Add roasted mushrooms: I once tossed in some sautéed cremini mushrooms and mushrooms gave a beautiful umami contrast that my family raved about.
• Swap in coconut milk: For an exotic twist, I sometimes replace the plant-based milk with coconut milk—it adds richness and subtle sweetness.
• Include toasted pumpkin seeds: Sprinkling some toasted pepitas on top adds crunch and amplifies the pumpkin vibe.
• Make it spicy: Adding a pinch of red pepper flakes or a drizzle of chili oil brings a pleasant warming kick I adore.
• For a gluten-free twist: This recipe is naturally gluten-free, so no modifications needed there—just ensure your seasonings are gluten-free.

How to Make Simple Pumpkin Risotto Recipe

Step 1: Create Your Flavorful Broth

Start by dissolving all 5 vegetable bouillon cubes in 2 cups of hot water. This homemade broth is the base of your risotto’s flavor, so stir to make sure it fully dissolves and set it aside—it’ll add depth without overpowering the pumpkin.

Step 2: Sauté the Onion and Garlic

Heat 3 tablespoons of olive oil in a large pan over medium heat. Add the finely diced yellow onion and thinly sliced garlic, stirring occasionally. Cook until they begin to turn a light golden brown—this caramelization step brings out sweetness that balances the risotto perfectly. Don’t rush it or crank the heat, or you risk burning the garlic and ruining the flavor.

Step 3: Add Herbs, Spices, and Rice

Stir in the fresh sage, Italian seasoning, and paprika right into the onion and garlic mixture to evenly coat. Then add 2 cups of Arborio rice and stir well, cooking until the rice grains begin to look translucent around the edges (about 2-3 minutes). This process helps the rice absorb flavors and gently releases starch for that creamy result.

Step 4: Incorporate Pumpkin and Gradual Liquid

Reduce the heat to medium-low and stir in the entire 15-ounce can of pumpkin puree along with 1 cup of water. Keep stirring constantly—this is crucial to prevent sticking or burning at the bottom. Cook until the mixture thickens and the liquid mostly absorbs into the rice.

Next, add another cup of water and repeat this slow, steady stirring and absorption process until you’ve added all the water and the rice is tender and creamy. This usually takes about 30 minutes. Patience really pays off here—you’ll get that silky-al dente goodbye to any gritty rice feeling.

Step 5: Season and Finish with Plant-Based Milk

Once the rice is cooked through, season with salt and black pepper to taste. Stir in ¼ cup of your preferred plant-based milk to add extra creaminess without dairy. Give it one last gentle stir and taste to adjust any seasoning. Serve immediately for the best texture and flavor!

How to Serve Simple Pumpkin Risotto Recipe

Garnishes

I love topping this risotto with a handful of toasted pumpkin seeds—they add just the right crunch and make it feel extra festive. A drizzle of good quality olive oil or a sprinkle of freshly cracked black pepper also brightens up each bite beautifully.

Side Dishes

To keep the meal balanced, I usually pair this with a crisp green salad tossed in lemon vinaigrette or some roasted Brussels sprouts with a hint of balsamic. For a heartier dinner, garlic sautéed kale complements the creamy texture perfectly.

Creative Ways to Present

For dinner parties, I like to serve this risotto in small shallow bowls with a sprinkle of fresh herb leaves and a side of crusty bread. Another fun idea is to pipe it into mini pots or ramekins as an elegant first course—your guests will be impressed with how cozy and refined it feels.

Make Ahead and Storage

Storing Leftovers

I usually store leftover pumpkin risotto in an airtight container in the fridge for up to 3 days. It thickens quite a bit as it cools, so loosening it up with a splash of water or plant-based milk when reheating helps regain its creamy texture.

Freezing

Freezing risotto can be a bit tricky because the texture changes, but you can freeze it if you want. I recommend portioning it out and thawing overnight in the fridge before reheating gently with extra liquid to bring back creaminess.

Reheating

When reheating, warm the risotto slowly in a saucepan over low heat, stirring often, and add a bit of water or plant-based milk to loosen it up. This keeps it from drying out and helps restore that luscious creamy texture we all love.

FAQs

Final Thoughts

This Simple Pumpkin Risotto Recipe really holds a special place in my kitchen because it’s like a warm hug on a chilly day. I love how it manages to be rich and creamy without dairy, making it perfect for anyone eating plant-based or with dietary restrictions. If you want a dish that’s easy enough for weeknights but still impressive enough for company, give this recipe a try—you’ll be so glad you did!

Print