• Prep Time:
  • Cooking Time: 1 hr
  • Serves: 8 servings

Creamy Pumpkin Risotto

Category: Vegetables, Holiday, Main Dish, Side Dishes, Vegetarian, Thanksgiving, Healthy Recipes

 Ingredients List

  • 6 cups unsalted chicken or vegetable stock
  • 2 tablespoons extra-virgin olive oil plus more for cooking pumpkin
  • 1 small onion, finely chopped
  • 2 small cloves garlic, finely chopped
  • 2 cups arborio rice
  • 1 cup sweet white wine
  • 1 small sugar pumpkin (about 1 1/2 pounds), peeled, seeded, diced and sauteed in a little olive oil and butter until just tender
  • 1 teaspoons fresh grated nutmeg
  • 1 tablespoon fresh thyme, chopped
  • 1/2 cup pecans, chopped
  • 1/2 cup grated Parmesan cheese
  • 4 tablespoons unsalted butter, cut into small pieces
  • Salt and pepper to taste


1. In a medium-size saucepan, bring the stock to a boil. Then reduce heat to low and keep the stock warm.

2. In a large, heavy-bottomed saucepan heat the olive oil over medium-high. Add the onion. Sauté for 2 minutes, stirring constantly. Add the garlic and rice and continue to stir using a wooden spoon until well coated, about 1 minute.

3. Add the white wine and continue cooking, stirring often, until it has been absorbed by the rice.

4. Add the cooked pumpkin and the nutmeg and continue to stir another 30 seconds.

5. Lower the heat to medium and add 1 cup of stock. Constantly stir so that the rice doesn”™t stick to the pan. Add the remaining stock 1 cup at a time, stirring until absorbed before adding another cup. Stir until all the stock is absorbed, about 20 to 25 minutes total, or until the rice is tender.

6. Remove from heat; stir in the thyme and chopped pecans. Stir in the Parmesan and butter to give the risotto a nice, creamy finish. Season with salt and pepper and serve immediately.

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