Pumpkin Risotto Recipe - Allrecipes.com
Pumpkin Risotto Recipe
  • READY IN 40 mins

Pumpkin Risotto

Recipe by  

"This creamy risotto with pumpkin is seasoned with thyme and parmesan for a perfect side dish on a chilly evening."

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Original recipe makes 6 servings Change Servings

Directions

  1. Combine water, wine and bouillon in large measuring cup; set aside.
  2. Heat oil in large, nonstick skillet over medium-high heat. Add onion and garlic; cook, stirring occasionally, for 4 minutes or until onion is tender. Stir in rice; cook, stirring frequently, for 2 minutes. Stir in pumpkin and thyme.
  3. Stir in 1 cup broth mixture. Reduce heat to medium; continue adding broth mixture, 1 cup at a time, allowing each addition to be absorbed before adding more broth. Rice should be tender but firm to the bite and mixture should be creamy. This should take 20 to 25 minutes. Stir in cheese and butter until melted. Season with pepper.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 30 mins
  • READY IN 40 mins

Footnotes

  • VARIATION: For Pumpkin Mushroom Risotto, add 4 cups (about 12 ounces) wild mushrooms (mixture of shiitake, oyster and crimini) with the onion and garlic and proceed with recipe.
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Reviews More Reviews

Most Helpful Positive Review
Oct 06, 2008

This was very tasty! I used chicken stock instead of water and bullion (sp?). I also heated the stock and wine per other risotto recipes i've made in the past.

 
Most Helpful Critical Review
Nov 04, 2009

This was okay. I also thought the pumpkin flavor was rather mild. Maybe that's the point? I had a sugar pumpkin I needed to use and it served it's purpose well. Not sure what the difference would be using canned versus a roasted pumpkin? It was a great color though and tasted just fine, but nothing amazing. I also added a bit of chopped mushrooms. I'll try again next fall.

 

22 Ratings

Sep 28, 2008

We made the recipe as stated, with the exception of using dried thyme instead of fresh. It was delicious, though we might cut back the chicken bouillon next time. It tasted more like chicken than pumpkin.

 
Nov 02, 2009

I turned this into a main course by adding shittake mushrooms, shrimp, asparagus and topped with walnuts. It was easy to make and was enjoyed by all.

 
Nov 12, 2009

I adore this recipe. I am pretty much addicted to all things pumpkin! This had a good flavor and not overwhelmingly pumpkiny. I made a couple of small changes... I omitted the wine and added a splash of vinegar + water. I used more than 1 cup of pumpkin because I had a large already opened can and didn't want to waste. I used dry thyme. And I added a lot of mushrooms.

 
Oct 28, 2009

Made as written. Excellent side dish. Didn't taste too much pumpkin but definitely a different taste than plain risotto. Was a perfect side dish to pork roast.

 
Oct 23, 2009

This is even better if you can make it with a richer stock (duck is good; use inexpensive duck legs to make a broth). The finished dish is excellent with oven roasted salmon fillets. A tasty meal for a cold, fall evening when you want to serve something special.

 
Oct 24, 2008

This was good. I changed a few of the ingredients to save money (took out the onions, used more garlic instead; used Italian Seasoning rather than thyme or sage) and used chicken stock rather than the cubes like a previous review had suggested. It was really good, but I ate it by itself and it probably would have been better along with something else, like chicken.

 

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Nutrition

  • Calories
  • 243 kcal
  • 12%
  • Carbohydrates
  • 36.6 g
  • 12%
  • Cholesterol
  • 12 mg
  • 4%
  • Fat
  • 6.6 g
  • 10%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 6.5 g
  • 13%
  • Sodium
  • 350 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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