I had pumpkin risotto as a side dish at a local restaurant. It was delicious, so I inquired about its ingredients and preparation and was able to devise my own recipe based on the hints from the restaurant.

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
6
Yield:
6 servings
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Ingredients

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

Directions

Instructions Checklist
  • Melt butter in a large saucepan over medium-high heat. Saute sweet onion in melted butter until soft and translucent, 5 to 7 minutes; add rice and continue to cook, stirring frequently, until fragrant, about 2 minutes more.

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  • Pour Sauvignon Blanc over the rice mixture; cook, stirring frequently, until the rice has absorbed the wine, 5 to 7 minutes.

  • Stir 1 cup chicken broth into the rice mixture; cook, stirring frequently, until the broth is absorbed, 5 to 7 minutes. Continue with remaining broth, 1 cup at a time.

  • Remove saucepan from heat to add pumpkin puree, Gruyere cheese, Parmesan cheese, nutmeg, and cayenne pepper into the rice mixture, stirring until the cheese is melted and the mixture is smooth.

Nutrition Facts

233 calories; protein 7.2g 14% DV; carbohydrates 28.6g 9% DV; fat 8.2g 13% DV; cholesterol 26.3mg 9% DV; sodium 799.9mg 32% DV. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/05/2014
I made some modifications to this recipe out of necessity (haven't been shopping in the last week) but I had a fresh pumpkin that I prepped and threw in there homemade chicken/veggie broth and doubled the Parmesan since I didn't have any Gruyere in the house. It was delicious and I had to body block the youngsters in my house from gorging on more so I could have some for leftovers today. Delicious. Read More
(3)
12 Ratings
  • 5 star values: 11
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/05/2014
I made some modifications to this recipe out of necessity (haven't been shopping in the last week) but I had a fresh pumpkin that I prepped and threw in there homemade chicken/veggie broth and doubled the Parmesan since I didn't have any Gruyere in the house. It was delicious and I had to body block the youngsters in my house from gorging on more so I could have some for leftovers today. Delicious. Read More
(3)
Rating: 5 stars
01/31/2018
What a lovely surprise! I cut back slightly on the pumpkin for fear it would put the kids off but I probably needn't have worried. Yum yum and YUM! Read More
Rating: 5 stars
04/23/2018
Wow! Wow! Wow! Read More
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Rating: 5 stars
11/29/2017
Delicious but of course as most I modified the recipe to use fresh pumpkin puree and 2 diced serrano peppers instead of cayenne and canned pumpkin. In addition to the substitutions when adding the fresh pumpkin and chesses at the end I let the risotto remain on the heat to absorb the flavors and set up a bit firmer then the photograph shown. I also doubled the recipe as I was taking it to Thanksgiving dinner for 10 people. It was a Big favorite among all the friends! I will make this again and as a lover of spicy food I will double the serrano peppers Read More
Rating: 5 stars
10/25/2016
I enjoyed the spice and the pumpkin-y flavor. Read More
Rating: 4 stars
12/17/2016
This was absolutely delicious!!! The broth to rice ratio was way to much I ended up using 2 1/2 cups and probably should of just used two. Great rissoto recipe. Read More
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Rating: 5 stars
07/11/2017
Excellent. Best of the various pumpkin risotto recipes I have tried and relatively easy. Made 6 servings for 3 and no leftovers! Only change was added the pumpkin to the broth rather than add it at the end. Read More
Rating: 5 stars
03/15/2019
This is the 4th risotto recipe I've tried and it is by far my family's favorite. I didn't change anything and it is great. Doubling the recipe and making it for a dinner party tonight. Read More