Pumpkin Risotto

Pumpkin Risotto is super creamy and lovely. The pumpkin adds subtle flavor that doesn’t overpower but adds wonderful texture. Lots of Parmesan cheese and crispy sage leaves create a punch of earthy, comforting flavor.

Risotto is the king of comfort food and this Pumpkin Risotto brings all the royalty of fall flavors into one delicious bowl. My Mushroom Risotto Tutorial and Mushroom Risotto in the Instant Pot recipes are two of the most popular recipes on Good Dinner Mom, so comfort food recipes abound here. I’ve made Mushroom Risotto for friends who were hurting, grieving, recovering from surgery, or just hungry for comfort food, and they’ve all told me how much the warm creamy risotto was just what they were craving. So, I’m happy to add Pumpkin Risotto to the “healing food” lineup.

Risotto isn’t just rice in a bowl; and the type of rice used in the recipe is key-

Which rice is best when making risotto?

There are two main types of rice commonly used when making risotto. Arborio and Carnaroli are the two standard types of rice most commonly used. Both types are short-grained which produce a creamy risotto due to the high starch content and ability to absorb liquid more slowly. I’ve used both types of rice when making risotto and though Carnaroli is supposed to be the best of the best, I’ve been equally satisfied with Arborio- so use what you can easily find. I’ve used short-grain brown rice a time or two for extra healthy cooking and as long as it’s labeled as “short grain” you should be pretty happy with the brown rice version. It isn’t quite as creamy in results but the nutty flavor of the brown rice is a nice option.

What type of pumpkin is used for Pumpkin Risotto?

The best type of pumpkin for Pumpkin Risotto is pie pumpkin which is the smaller type of pumpkin found in the produce section in the fall and early winter (not Jack O’ Lantern-type). Even though this type of pumpkin is only available in fall and part of winter in stores, pumpkin or any squash, in general, keeps for about three months after purchased if you store them in a dark, cool place. You can also use Japanese Kabocha (green) squash that is found frequently year round. In a pinch, butternut squash can also be used. Just note that the butternut doesn’t cream or dissolve as well as the pumpkin or Kabocha so grating the butternut is helpful to ensure that it breaks down into the risotto.

What other ingredients go into making Pumpkin Risotto special?

Pumpkin Risotto is a classic risotto in its use of ingredients like white wine, shallots or onions, and Fresh Parmesan cheese. Speaking of the cheese, Parmesan is the most likely ingredient here. But I really love Pecorino Romano, which grates just like Parmesan but is a bit sharper and more salty than regular Parmesan. Pecorino is made with sheep’s milk instead of cow milk, and the sharp, tangy flavor is fabulous, which equals more flavor. Whichever cheese you use, buy the best that you can afford.

What’s the best type of white wine to use in Risotto?

Speaking of important ingredients for risotto, white wine absorbed into the rice at the beginning also enhances the complexity of this dish. Any dry and crisp white wine is a good option- nothing too sweet. Pinot Grigio, Sauvignon Blanc, a Chardonnay, or good Marsala wine are all excellent choices. Although the wine really adds depth to risotto flavors, if you’re not someone who cooks with wine, you can substitute half white wine vinegar and half water for the amount of wine called for in the recipe.

Adding crisp sage leaves to Pumpkin Risotto-

Pan frying some fresh sage leaves until crisp will add an earthy, slightly peppery and even eucalyptus kind of flavor to the Pumpkin Risotto. Some of my taste testers loved the whole leaves placed on top of the risotto and also liked eating them alone to enjoy the punch of herby-lemony flavor. But most loved having the leaves crushed on top to experience just a hint of sage flavor throughout the entire risotto.

What to serve with risotto-

Risotto is an excellent comfort side dish served alongside chicken, salmon, scallops, and shrimp. But risotto is often the perfect meatless main dish on a menu. The risottos on my site are vegetarian, but I’ve experimented with the mushroom risotto and left out the cheese and butter many times- it makes a delicious vegan option.

There you have it- I hope you try Pumpkin Risotto very soon in your All-The-Pumpkin-Foods lineup. If pumpkin is not your thing or you’ve OD’d enough on pumpkin for the season, be sure to try my other Mushroom Risotto recipes here, I think you’ll be glad you did.