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

Allrecipes Member

Recipe Summary test

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine water, wine and bouillon in large measuring cup; set aside.

    Advertisement
  • 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.

  • 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.

Tips

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.

Nutrition Facts

243 calories; protein 6.5g; carbohydrates 36.6g; fat 6.6g; cholesterol 11.9mg; sodium 350mg. Full Nutrition
Advertisement

Reviews (22)

Rating: 4 stars
10/06/2008
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. Read More
(6)
Rating: 4 stars
09/28/2008
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. Read More
(5)
Rating: 5 stars
11/02/2009
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. Read More
(5)
Advertisement
Rating: 4 stars
10/23/2009
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. Read More
(3)
Rating: 4 stars
11/12/2009
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. Read More
(3)
Rating: 5 stars
10/28/2009
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. Read More
(3)
Advertisement
Rating: 4 stars
10/24/2008
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. Read More
(3)
Rating: 5 stars
11/19/2009
This recipe is absolutely delicious! It is however, time-consuming as risotto is - but well worth it for the excellent taste and texture. I used a bit more white wine than the recipe called for, and it had a nice finish to it. I will make this again; the parmesan cheese makes a wonderful topping. Read More
(2)
Rating: 3 stars
10/28/2009
This was a tasty generic risotto. This subtlety of the pumpkin was overpowered by the other components of the dish. I tried to bring out the pumpkin by skipping the bouillon, but the flavor was still lost amongst the onions, garlic, and parmesan. Still tasty though! Read More
(2)