Recipes

How to Make Pumpkin Risotto

Last updated on Oct 10, 2024
Corrinn McCauley

Pumpkin is a beloved fall flavor often associated with sweet lattes and pies, but these delicious winter squashes shine in savory recipes. Our pumpkin risotto allows the creamy, savory notes of pumpkin to take center stage. Whether you’re looking for a new fall seasonal menu item or want to create a unique Thanksgiving catering menu, our decadent pumpkin goat cheese risotto will not disappoint.

Pumpkin Risotto Recipe

Pumpkin Risotto in a bowl topped with pepitas, goat cheese and dried cherries

This pumpkin risotto is a vegetarian-friendly dish that can serve as a hearty main course or an accompaniment to your roast turkey or holiday ham. However you choose to serve it, our pumpkin, cranberry, goat cheese risotto is a showstopper. The white wine and fresh herbs add an earthy, light flavor that pairs wonderfully with the creamy base and the flavorful toppings. You can use canned pumpkin puree or follow our pumpkin puree recipe to make it from scratch!

Yield: 6 servings

Total Time: 40 minutes

Ingredients

  • 3 3/4 cups vegetable stock
  • 1 1/4 cup white wine
  • 1 cup pumpkin puree
  • 3 Tablespoons unsalted butter
  • 1 minced shallot
  • 1 teaspoon salt
  • 1 teaspoon chopped fresh sage
  • 1 teaspoon chopped fresh thyme
  • 2 teaspoons minced garlic
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 black pepper
  • 1 1/2 cups Arborio rice
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup Romano cheese
  • 1/4 cup chopped flat leaf parsley, fresh
  • 1 cup goat cheese
  • 1/2 cup dried cranberries
  • 1/4 cup pepitas

Pumpkin Risotto Directions

  1. Add white wine, vegetable stock, and pumpkin to medium saucepan. Whisk and bring to simmer over medium heat, then reduce heat to low and cover.
  2. In large saucepan or Dutch oven, melt butter over medium heat. Add shallot, garlic, cinnamon, nutmeg, black pepper, salt, fresh thyme, and fresh sage. Cook until shallot softens.
  3. Add rice and stir to combine. Cook for two minutes.
  4. Add a ladle of vegetable stock mixture to rice. Cook while stirring occasionally until liquid evaporates. Repeat this process until stock mixture is gone. When complete, rice should have a creamy yet toothsome mouthfeel.
  5. Add Romano cheese, parmesan cheese, and chopped parsley (half). Stir to combine until cheese fully melts.
  6. Top with dried cranberries, remaining parsley, and pepitas. Sprinkle crumbled goat cheese over risotto. Serve while warm.

With its assortment of toppings and pretty orange hue, this pumpkin risotto recipe looks great on social media. Offering seasonal specials is a great way to draw new and returning customers into your restaurant. It’s easy to make in batches, making it a simple way to enhance your menu this fall.

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