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Vegetarian, Italy

Pumpkin risotto

Pumpkin risotto is a creamy Italian dish that serves 4, ready in 45 minutes, with a medium difficulty level, for about €1.90 per person. It combines tender rice, mashed and cubed pumpkin, and sage fried in butter. The key to getting it right is adding hot broth one ladle at a time without walking away from the pan.

When pumpkin season arrives, it's time for pumpkin risotto, creamy, orange, and scented with sage.

Pumpkin risotto
Total time
45 min
Difficulty
Medium
Cost per person
€1.90
Calories per person
550 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Pumpkin melts into the rice and gives it that orange color that signals fall has arrived. The texture works on two levels, a creamy base that coats every grain and small cubes that stay tender with a bit of bite. Sage, fried gently in butter, adds a slightly resinous aroma that's a nice change from the usual thyme or bay leaf.

This is a good dish for a weeknight when you have a bit of time, or a Sunday when you're happy to stay near the stove. Kids tend to like its color and mild sweetness, especially if you keep the sage subtle. Mon Chou suggests it as soon as pumpkins show up at the market, a sign that cozy dinners are back.

The ingredients

4 people

Pantry

  • Risotto riceoften in the pantry 320 g
  • Dry white wine 10 cl
  • Vegetable brothoften in the pantry 1.2 l
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Pumpkin 600 g
  • Onion 1
  • Fresh sage 6 sprigs

Dairy

  • Butter 40 g
  • Grated Parmesan 60 g

Allergens Lactose

The step by step recipe

  1. Cut the pumpkin into small cubes and cook it in a bit of broth until tender, then mash half of it. 15 min

    A well cooked pumpkin mashes with one pass of a fork.

  2. Melt the butter and sweat the chopped onion and sage in it. 5 min

    The sage flavors the butter, remove it before serving.

  3. Add the rice, toast it until translucent, then deglaze with the white wine. 3 min

    Wait until the smell of alcohol fades before moving on.

  4. Add the broth one ladle at a time while stirring, then stir in the pumpkin puree halfway through cooking. 18 min

    Keep the broth hot, cold broth would stop the rice from cooking evenly.

  5. Off the heat, stir in the pumpkin cubes and Parmesan and let it rest for two minutes. 2 min

    The rest finishes binding the rice, don't rush to the table.

Our tips to get it right

  • Pick a risotto rice like arborio or carnaroli, their round, starchy grains create that creamy texture on their own, without any added cream.
  • Cut the reserved pumpkin cubes small and even, so they cook at the same rate and stay pleasant to bite into next to the softer rice.
  • Taste the rice before turning off the heat, it should stay slightly firm in the center, since it keeps cooking during the rest.

The variations

  • Swap the pumpkin for butternut squash, it has a similar texture and a slightly sweeter flavor.
  • For a dairy free version, use olive oil instead of butter and nutritional yeast instead of Parmesan.
  • For kids in a hurry, mash all the pumpkin from the start and skip the cubed step, the risotto will be smoother and quicker to eat.

What to serve it with

  • A green salad with sharp vinaigrette
  • Extra Parmesan shavings on top
  • A glass of the white wine you cooked with

Storage

Pumpkin risotto keeps for 2 days in the fridge in a sealed container. It loses some creaminess as it cools, so reheat it gently with a splash of broth or water to loosen it back up. It doesn't freeze well, the rice turns mushy once thawed.

Questions about this dish

Can I prep the pumpkin ahead of time?

Yes, you can cook and mash the pumpkin a day ahead and store it in the fridge. The next day, just warm it slightly before stirring it into the rice.

What rice should I use if I don't have arborio?

Carnaroli works just as well and is a bit more forgiving if you overcook it slightly. Regular round rice works in a pinch, but the result will be less creamy.

Can I replace the white wine?

You can use broth with a splash of lemon juice to keep some acidity. The flavor will be milder, but the risotto still turns out well.

Do I need to stir the risotto nonstop?

Not nonstop, but regularly, so the starch releases without the rice sticking to the pot. Stir especially after each addition of broth.

How long does it take to make a pumpkin risotto?

Count 45 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a pumpkin risotto?

About 550 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a pumpkin risotto cost?

About €1.90 per serving, or €7.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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