Creamy Pumpkin risotto is fall comfort in a bowl and the ultimate rice-lover's dish. With Italian rice, brodo (broth), sautéed onion and garlic, a splash of white wine, plus pumpkin purée, you'll have silky, restaurant-level risotto in about 40 minutes. Serve this savory pumpkin risotto as a cozy side or make it dinner by topping with browned, fully cooked chicken sausage for added protein. Naturally gluten-free and vegan option.
Risotto has a reputation for being fussy, but it isn't. I've made this easy pumpkin risotto for decades, and the method is simple: toast the rice with onion and garlic in olive oil, deglaze with a splash of white wine, then add hot broth a ladle at a time, stirring to coax out creaminess, then stir in the pumpkin. With simple ingredients and a little patience, you'll have silky risotto in about 40 minutes for the perfect fall dinner. Serve it as a side, or make it dinner with browned chicken sausage.
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Why Make Pumpkin Risotto
- Fall comfort, elevated - Creamy, cozy, and just a little luxurious-pumpkin adds warm flavor without being heavy. Perfect as a fall risotto recipe for cozy dinners.
- Simple ingredients - Onion, garlic, broth, wine, and a spoonful of pumpkin purée-nothing fancy, just technique.
- Faster than you think - About 40 minutes start to finish for restaurant-level risotto at home.
- Flexible meal - Serve as a side or make it dinner with browned chicken sausage.
Chef's Tip - Choosing the Right Rice for Risotto
To make real risotto, you need authentic Italian risotto rice. Why? Because short-grain varieties like Arborio, Carnaroli, and Vialone Nano are naturally high in a starch called amylopectin. That starch breaks down as the rice cooks, giving risotto its signature creamy, velvety texture-creamy without cream. These rices are also plump and absorb liquid beautifully while holding their shape - creating that perfect "creamy-but-slightly-firm" bite in every spoonful. My favorite risotto rice? This special carnaroli, always in my pantry.
For a terrific healthy breakfast make a pumpkin smoothie!
Ingredients You'll Need
You'll need just a few simple ingredients to make this creamy pumpkin risotto recipe.
- Rice - Real Italian risotto rice such as Carnaroli (my favorite) or Arborio. These short-grain rices release starch for that creamy finish. Tips below.
- Pumpkin - 100% canned pumpkin purée (not pumpkin pie mix). Adds gentle sweetness and silky body for a risotto with canned pumpkin.
- Brodo (broth)- Chicken broth or turkey broth for savory depth. For a vegetarian pumpkin risotto use vegetable broth.
- Onion - Onion;, yellow, white, or brown for a sweet, aromatic base.
- Garlic - Fresh cloves, minced, for a warm bite.
- White wine - A splash of dry white to deglaze and brighten.
- Butter - A knob of unsalted butter stirred in off heat for gloss and creaminess, or a drizzle of good olive oil.
- Parmesan - Freshly grated Parmigiano-Reggiano melts in for savory richness.
- Herbs - Fresh sage is classic; chopped for the risotto and a few leaves crisped in oil or butter for garnish.
Please see the recipe card for measurements, salt, and pepper.
Chef's Note: Brodo - What Italians Call Broth
In Italian, "brodo" simply means broth - the flavorful base used for risotto, soups, and sauces. My homemade chicken bone broth, fast chicken broth, and turkey broth are both versions of brodo, made from slow-simmered bones, meat, aromatics, and herbs for rich flavor and versatility.
For an easy pumpkin, no-bake dessert, try this luscious pumpkin mousse.
Substitutions and Variations
- Pumpkin - Substitute mashed roasted butternut squash.
- Cheese - Try Pecorino Romano cheese for a sharper edge or Grana Padano for a milder, nutty finish.
- Protein Add-Ins - Stir in sliced browned chicken sausage, crisp pancetta, or top with seared shrimp or sea scallops to make it a full meal.
- No alcohol - Skip the wine deglaze and start the next step.
- For a dairy-free pumpkin risotto - Use plant-based butter and either a vegan parmesan or try nutritional yeast.
How to Make Pumpkin Risotto
- Saute onion in hot olive oil until softened, 2-3 minutes over medium heat. Do not brown. Then add garlic and cook 1 minute longer.
- Stir in the rice until it is well coated with the oil, onion, and garlic, cook 2-3 minutes.
- Deglaze the pan with wine, stirring, when almost gone, begin the broth step.
- Start adding broth in ladlefuls, a little at a time, stirring until absorbed before adding more.
- Add more broth when you can draw a line through the rice. Continue until almost all broth is added, taste for texture. it should be tender but have a little bite. You may not use all broth.
- Stir in the pumpkin and sage, then add Parmesan cheese. Add a nob of unsalted butter for richness if desired and adjust texture with a little more broth for more creaminess.
Chef's Tip - The Right Pan for Risotto
A pan called a saucier, or sometimes a sauteuse with curved sides and a wide base makes risotto easier because it facilitates stirring, even starch release, and steady evaporation for a silky texture. Honestly, my saucier is one of my very favorite pans in my huge collection and worth investing in. No saucier or sauteuse? Use a regular 3-3 ½ quart pot and be sure to stir into the edges. A small Dutch oven works too as the bottom is a bit sloped.
How to Enjoy Creamy Pumpkin Risotto
- As a cozy main: Serve in warm bowls topped with browned chicken sausage, pancetta, or seared shrimp for added protein.
- As a side dish: Pairs beautifully with roasted chicken, pork tenderloin, or salmon.
- Add color: Top with crisp sage leaves, extra Parmesan, or a drizzle of olive oil or brown butter.
- Next-day twist: Shape chilled leftovers into patties or balls, coat lightly in GF breadcrumbs, and pan-fry for crispy risotto cakes.
Storage and Reheat
If you have leftovers, store in an airtight container up to 4 days. Warm gently with a splash of broth or water over medium-low heat until creamy again. Avoid microwaving as risotto tends to dry out.
Recipe FAQs
Yes. Just substitute extra broth and a squeeze of lemon juice for brightness.
Absolutely. Roast, mash, and measure about ¼ cup per batch. The flavor will be slightly sweeter and more earthy.
Pumpkin risotto is best fresh, but restaurants often par-cook it: cook until just shy of al dente, spread on a sheet pan to cool, then reheat with hot broth to finish to creamy texture. Stir in cheese (and butter) right before serving.
Yes. Use olive oil instead of butter and finish with a drizzle of good extra-virgin olive oil or vegan butter. Nutritional yeast or vegan parmesan can stand in for the cheese.
More Fall Recipes With Pumpkin
Pumpkin shines in so many savory and sweet dishes-here are more fall favorites to inspire your table.
Did You Make Pumpkin Risotto?
If you make this risotto, please comment and let me know. I love to hear from you, and comments help others readers. And please leave a star rating. Much appreciated!
📖 Recipe
Pumpkin Risotto
Equipment
- 1 3-3 ½ quart saucier or sauteuse or similar pan
- wooden spoon
Ingredients
- 2 tablespoons extra virgin olive oil
- ¾ cup chopped onion
- 3 large garlic cloves chopped fine or zested
- 1 cup Italian rice - arborio or carnaroli
- ½ cup dry white wine
- 4 cup low sodium broth, chicken or turkey
- ⅓ cup canned pure pumpkin
- 1 tablespoon finely chopped fresh sage leaves plus extra for garnish
- ½ - ¾ teaspoon sea salt
- ¼ teaspoon ground black pepper
Optional protein
- 4-6 links pre-cooked chicken dinner sausage I use Applegate Farms
Instructions
Warm the broth
- In a 2 quart pot over medium low heat, add the broth and heat. Don't boil, you don't want to lose the volume.
Saute aromatics
- In a 3-3½-quart saucier or wide pan over medium heat, heat the olive oil. Add onion and cook until soft and translucent, 2-3 minutes (don't brown). Stir in garlic; cook 1 minute.
Toast the rice
- Add rice; stir to coat and lightly toast until the edges look translucent, 2-3 minutes. Add a little of the salt.
Deglaze the pan
- Pour in the wine; stir until mostly absorbed and the pan is nearly dry.
Add broth gradually
- Add hot broth a ladle (about ⅓ cup) at a time, stirring often and waiting until you can draw a line through the rice that slowly fills in before the next addition. Keep the risotto at a gentle bubble, adjusting heat as needed. Continue until rice is just tender with a slight bite, 25-30 minutes total. (You may not need all the broth. Lightly season with a little more of the salt.
Add pumpkin
- Stir in the pumpkin and heat through for a few minutes.
Finish risotto
- Off the heat, stir in Parmesan, butter, and chopped sage. Taste and adjust salt and pepper. Serve immediately; loosen with a splash of hot broth if it thickens.
If adding sausage
- Near the finish of the risotto, slice the chicken sausage into pieces, brown and heat through in a separate pan. Serve either atop the risotto or in a side bowl for people to add themselves.
Notes
Nutrition
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