Can I use regular rice instead of arborio?

I really don't recommend it. Arborio rice has the special starches that create that creamy texture we're after. It's worth seeking out at your grocery store.

How do I know when the risotto is done?

The rice should be tender but still have a slight bite to it what Italians call "al dente." It should be creamy but not soupy.

Can I make this dairy-free?

Absolutely! Use vegetable broth and substitute the cheese with a good vegan alternative. The pumpkin puree still gives it plenty of richness.

What if I don't have wine?

You can skip it and just use extra broth, though the wine does add a lovely depth of flavor.

Can I double this recipe?

You can, but you'll need a larger pan and it will take longer to cook. I find it's easier to make two separate batches.

Creamy Pumpkin Risotto

Name: Pumpkin Risotto Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 4 cups low sodium chicken or vegetable broth; 2 tablespoons olive oil; 3 tablespoons onion (finely chopped); 1 ¼ cups arborio or carnaroli rice (do not substitute with regular rice); ⅓ cup sherry cooking wine or white wine; ½ cup pumpkin purée; ¼ cup cooked peas (optional); ½ cup cooked chicken cut in bite-sized pieces (optional); ¼ cup finely grated pecorino romano or parmesan cheese (can sub vegan cheeze); Diamond Crystal kosher salt and freshly ground black pepper to taste

Description

A creamy and flavorful pumpkin risotto recipe made with arborio rice, pumpkin purée, broth, and parmesan, perfect for a cozy meal.

Ingredients

Scale

4 cups low sodium chicken or vegetable broth
2 tablespoons olive oil
3 tablespoons onion (finely chopped)
1 ¼ cups arborio or carnaroli rice (do not substitute with regular rice)
⅓ cup sherry cooking wine or white wine
½ cup pumpkin purée
¼ cup cooked peas (optional)
½ cup cooked chicken cut in bite-sized pieces (optional)
¼ cup finely grated pecorino romano or parmesan cheese (can sub vegan cheeze)
Diamond Crystal kosher salt and freshly ground black pepper to taste

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Instructions

Warm broth in a small sauce pan, and bring to a low simmer. Move the flame to low. If the broth starts to boil, leave the flame off.
On a neighboring burner, heat the olive oil in a heavy, large sauté pan on medium high heat. Stir the onion until it is translucent, about 5 minutes. Add the rice, and stir until the rice is coated with olive oil.
Set a timer for 20 minutes. Add in the wine, and stir until the wine has completely evaporated.
Add in a 1/2 cup of simmering broth. Stir constantly to help develop the creamy consistency. Stir the sides and bottom surface of the pan completely to prevent the rice from sticking to the pan. The rice should bubble at a lively pace.
When there’s not much liquid in the pan, add another 1/2 cup broth, and keep stirring constantly. With the addition of more broth, the rice should be just covered in broth. Do not let the rice completely dry out. Continue in this manner until the timer goes off.
Stir in the pumpkin purée, and optional peas and chicken. Keep tasting the rice for doneness. Cook for about 5 minutes more and stir gently. At this point add in a small amount of liquid at a time until the rice is tender but still firm to the bite. Adjust the final addition of broth so that when the rice is cooked, the liquid evaporates to the point of the rice being moist but not runny. Turn the flame off.
Season with a few grinds of pepper. Stir in the cheese. Taste for salt and adjust if needed. Serve immediately and enjoy.

Notes

For best results, use arborio or carnaroli rice and keep broth warm for a creamy texture.

Nutrition

Serving Size: 1 serving
Calories: 368 kcal
Sugar: 3 g
Sodium: 976 mg
Fat: 10 g
Carbohydrates: 57 g
Fiber: 4 g
Protein: 9 g