There’s a risotto recipe for every season, and when pumpkin spice season rolls around, this creamy pumpkin risotto is first on the menu.
Quickly followed by butternut squash risotto—because you can’t ever have enough of this comforting dish. It’s creamy, hearty, and feels like a fancy dinner, but I’m here to show you step-by-step that risotto is actually quite easy to make and totally approachable!
Ingredient Spotlight: Pumpkin Puree
This recipe uses canned pumpkin puree to make it extra easy; grab a can of 100% pumpkin, not pumpkin pie filling.
The other ingredient worth noting here is arborio rice. It’s the recipe that makes risotto risotto! As it absorbs the liquid, the starches release and create an absolutely creamy consistency that’s unmatched! Find it in the rice section of your grocery store.
We’re also highlighting other in-season produce: fresh sage, thyme, and spinach, along with warming spices of cinnamon and nutmeg. These ingredients combine to create a wonderfully comforting and cozy dish you won’t get enough of!
Step-By-Step: How to Make Pumpkin Risotto
- Start by sauteeing finely diced yellow onion in melted butter, along with a generous pinch of kosher salt, to begin layering in the flavors. Let them get nice and tender and slightly caramelized for the best results.
- Add garlic, a pinch of red pepper flakes, and freshly ground black pepper. The crushed chili flakes really add a nice balance of flavor without being spicy, but leave them out if you prefer. Stir the fresh herbs in, too.
- Toast arborio rice for a minute, then deglaze the pan with vegetable stock. Stir in the pumpkin puree.
Typically, the dish is deglazed with wine as the first absorption step for the arborio rice. Instead, for this recipe, we’re using apple cider vinegar, which contributes the acidic, slightly sweet flavor, without needing to use wine. Of course, if you are serving with white wine and have some open, use it! In that case, increase the amount to 1/4 cup.
- Add warmed vegetable stock to the pot in about 1/2 to 1 cup increments – it doesn’t need to be exact. Stir the risotto frequently as it absorbs the liquid, then continue adding more and repeating the process.
- After 20-25 minutes, or until a little stock remains, taste test the rice for doneness. It should be al dente like pasta, tender but with a little bite – it shouldn’t be mushy. If it’s crunchy, it needs more time.
- Add the remaining stock and stir in the spinach to wilt. Once the liquid is absorbed, melt in more butter and parmesan cheese.
And just like that, you’ve made pumpkin risotto! Now that the parmesan cheese has been added give it a final taste test to check its salt levels. During the recipe testing process, I noticed if enough pinches of salt were layered throughout the saute process, only a little more was required at the end. Then, it’s ready to enjoy!
Make it a Meal
This risotto recipe can be a complete meal on its own. It’s hearty, has veggies, and, of course, those carbs that we love. If you want to go the extra mile, garnish it with toasted breadcrumbs or chopped pepitas (pumpkin seeds) for the ultimate contrast in textures.
It is also great with a sprinkle of fresh parsley or crispy sage leaves to really up the sage!
This dish pairs nicely with a side salad; try a vinaigrette like our super easy maple balsamic or even a white balsamic vinaigrette – the acid will balance really nicely with this decadent dish. It also makes for an excellent Thanksgiving vegetarian main dish!
Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!
Vegetarian Pumpkin Risotto with Spinach
Equipment
Ingredients
- 5 Tablespoons unsalted butter divied
- 2 cups yellow onion finely diced (260g)
- 4-5 cloves garlic minced
- 1 ½ Tablespoons fresh sage finely chopped
- ½ Tablespoon fresh thyme finely chopped
- Pinch red pepper flakes
- ⅛ teaspoon nutmeg
- ⅛ teaspoon cinnamon
- Kosher salt to taste
- 1 cup arborio rice
- 2 Tablespoons apple cider vinegar
- ⅔ cup 100% pumpkin puree
- 4 cups vegetable stock
- 2 cups spinach roughly chopped
- ¼ cup parmesan cheese
Instructions
- Melt 3 tablespoons of butter in Dutch oven or large stock pot over medium-high heat. Add onion with a generous pinch of kosher salt. Saute for 8-10 minutes, stirring occasionally, until tender and slightly caramelized. Meanwhile, warm the vegetable stock in a saucepan.5 Tablespoons unsalted butter, 2 cups yellow onion
- Add garlic, herbs, and a pinch of red pepper flakes or freshly ground black pepper, and spices. Saute for 1-2 minutes until garlic is fragrant.4-5 cloves garlic, 1 ½ Tablespoons fresh sage, ½ Tablespoon fresh thyme, Pinch red pepper flakes, ⅛ teaspoon cinnamon, ⅛ teaspoon nutmeg
- Stir in arborio rice and toast it for about 1 minute. Deglaze the pan with apple cider vinegar, stirring to combine, and allow to absorb for 1 minute. Then stir in pumpkin puree until combined and cook for 1 minute.1 cup arborio rice, 2 Tablespoons apple cider vinegar, ⅔ cup 100% pumpkin puree
- Add vegetable stock in ½ – 1 cup increments, stirring until absorbed. Reduce heat to medium and continue adding stock in these increments for about 20-25 minutes, stirring between each addition until absorbed.
- With about ½ to 1 cup of stock remaining, taste test to get an idea of how done the rice is. You'll want it to be more al dente like pasta, with a little chew and texture, but not crunchy. With the last batch of stock, stir in spinach to wilt.
- Once the liquid is absorbed, stir in the remaining butter and parmesan cheese until melted.4 cups vegetable stock, ¼ cup parmesan cheese
Nutrition
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