Description
Creamy Pumpkin Risotto is the ultimate cozy fall dinner. Made with Arborio rice, pumpkin puree, garlic, and sage, this comforting dish brings Italian flavor to your weeknight table—easy, hearty, and perfect for beginners.
Ingredients
Scale
- 5 vegetable bouillon cubes
- 7 cups water, divided
- 3 tablespoons olive oil
- 1 large yellow onion, finely diced
- 6 cloves garlic, thinly sliced
- 2 tablespoons fresh sage, sliced
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika
- 2 cups Arborio rice
- 1 (15-ounce) can pumpkin puree
- Salt and black pepper, to taste
- ¼ cup plant-based milk (oat, soy, or almond)
Instructions
- Dissolve bouillon cubes in 2 cups of water and set aside to make broth.
- In a large pan, heat olive oil over medium heat. Add onion and garlic; cook until golden and fragrant.
- Add sage, Italian seasoning, and paprika. Stir in Arborio rice and toast until translucent.
- Stir in pumpkin puree and 1 cup of water. Stir continuously until thickened.
- Add broth gradually, 1 cup at a time, stirring until each addition is absorbed. Continue for about 30 minutes, until rice is creamy and tender.
- Stir in plant-based milk, season with salt and pepper, and adjust seasonings to taste.
Notes
Use warm broth for even cooking and stir often to release the rice’s starches. For a dairy-free version, stick with plant-based milk. You can also stir in white beans or roasted chickpeas for added protein.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 4g
- Sodium: 580mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg