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Pumpkin Risotto Recipe for Thanksgiving

Pumpkin Risotto Recipe for Thanksgiving


  • Author: Crystal
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

A creamy, comforting pumpkin risotto perfect for Thanksgiving, blending Arborio rice, roasted pumpkin, and Parmesan cheese for a rich fall flavor.


Ingredients

Scale
  • 1 Β½ cups Arborio rice
  • 2 cups roasted pumpkin puree
  • 4 cups vegetable broth, kept warm
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • Β½ cup dry white wine
  • Β½ cup grated Parmesan cheese
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Fresh sage or thyme for garnish (optional)

Instructions

  1. Heat olive oil and butter in a large pan over medium heat.
  2. Add chopped onion and garlic, cooking until softened and fragrant.
  3. Stir in Arborio rice and cook for 2 minutes until lightly toasted.
  4. Pour in white wine and cook until mostly absorbed.
  5. Add warm vegetable broth one ladle at a time, stirring constantly until absorbed before adding more.
  6. When rice is nearly tender, stir in roasted pumpkin puree and continue cooking until creamy.
  7. Remove from heat and stir in grated Parmesan cheese.
  8. Season with salt and black pepper to taste.
  9. Serve warm, garnished with fresh sage or thyme if desired.

Notes

For an extra creamy texture, stir in a splash of cream before serving. Pair with roasted turkey or a crisp green salad for a festive Thanksgiving meal.

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 bowl
  • Calories: 420
  • Sugar: 5g
  • Sodium: 680mg
  • Fat: 14g
  • Saturated Fat: 6g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 58g
  • Fiber: 4g
  • Protein: 10g
  • Cholesterol: 25mg

Keywords: pumpkin risotto, thanksgiving, creamy rice, fall recipe, arborio rice