Savory Pumpkin Risotto

As soon as fall hits, the sweet pumpkin recipes come out en masse. Let’s explore the opposite end of that spectrum with some savory pumpkin risotto, fit for a king. 

Savory Pumpkin Risotto

Once the first leaf falls off the trees, something happens in the food world. As soon as it touches the ground, people bust out their cans of pumpkin and get to it. The lattes, the syrups, the cookies, bars, cakes, smoothies. Pumpkin is in everything. And even though I couldn’t resist a little pumpkin spice, I tried to really wait until October to share any serious pumpkin recipes.

Let me just say thank you October! I love pumpkin and it has been tough holding off this long. And while so many recipes out there are for pumpkin sweets and treats, I love taking a look at the savory end of pumpkin sometimes. It gives food a real richness, a creaminess, a depth. I’ve been spooning it into pasta for years, layering it into lasagnas or stuffing it into raviolis. Some of those can be somewhat complex and time consuming but this savory pumpkin risotto? It’s easy as pie.

Whip it up like a standard risotto. Keep a watchful eye, have some patience, pour yourself a glass of wine. Stir, stir, stir. Absorb. Let the rice get really nice and creamy. And when it seems like it is at its creamiest, add in some pumpkin puree. Take it to the next level and get serious about risotto. If you are really adventurous, you could put some fried sage on top. I did not have any sage. I only have sage when my mom is nice enough to give me some of hers. But regardless, this risotto is one for the books.

Savory Pumpkin Risotto


  • 1/2 cup Arborio rice
  • 1 small onion, diced
  • 2 Tbsp. butter
  • 1/2 cup white wine
  • 3 cups chicken stock, warm
  • 1/4 cup parmesan cheese
  • 1/2 cup pumpkin puree
  • 1 tsp. cinnamon
  • salt and pepper to taste.


  1. In a large sauce pan, melt the butter.
  2. Toss in the onion and cook until just translucent, about 5 minutes. Add in the rice and cook until toasted.
  3. Once toasted, add in the wine and cook until the wine is absorbed. Add the broth, 1/2 cup at a time.
  4. Cook until all of the broth has been absorbed and repeat until you have no more broth. At this point, the rice should be thick and creamy and cooked through.
  5. Stir in the parmesan cheese, pumpkin puree and cinnamon until combined. Season with salt and pepper.
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28 thoughts on “Savory Pumpkin Risotto

  1. Yeah, the first sign of fall and the world goes pumpkin crazy! I made pumpkin bars yesterday…and now I’m contemplating your risotto! It’s gorgeous!

  2. I have my can waiting for me to make something. I am glad you poted this recipe because I would have never thought to add it to risotto. Sounds great!

    • I love it when you find a great homemade version of a restaurant dish. My next big tackle: scallop risotto with basil oil from Houlihan’s! We had it there once and holy cow, was it amazing.

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