Say hello to the best pumpkin risotto, with practically no stirring necessary. We’re about to change your risotto-makin’ world!
NO-STIR Pumpkin Risotto Recipe Highlights
This pumpkin risotto is…
- QUICK & EASY. This pumpkin risotto comes together in less than 20 minutes of active time & requires very minimal stirring (that’s why we call it a no-stir risotto!). You’d never guess it, though, since it has that luxuriously creamy texture you want out of any good risotto dish.
- MADE WITH SIMPLE INGREDIENTS. Made with 10 simple, real food ingredients.
- TOTALLY CUSTOMIZABLE. A great naturally gluten-free & vegetarian dish, easily made dairy-free & vegan.
- FESTIVE. In color and in flavor, pumpkin risotto is a festive addition to any fall dinner or celebration.
Whenever you’re craving a special, festive meal this fall, make pumpkin risotto! It might feel fancy, but it’s so easy to make (& is ultra comforting). It’s a fun addition to the classic Thanksgiving side dish line up & doubles as an amazing hearty dish for any of your loved ones who are vegetarian, pescatarian, or vegan.
As a bonus, it’s a total show-stopper!
This pumpkin risotto recipe was originally developed & shared in 2019 in partnership with ALDI. As a life-long ALDI shopper, ALDI is near & dear to my heart, especially during the holiday season.
The affordability of shopping at ALDI means squeezing even more special moments of connection with my family & friends into the holiday season. I know I can stretch my dollar a little further to add extra festive touches to our family gatherings without worrying about breaking our holiday budget or compromising on quality. & I seriously love that.
The best pumpkin risotto, & it’s seriously easy, too! Don’t be surprised when everyone asks you for the recipe! ♡ Read on to learn more about this Pumpkin Risotto recipe, or jump straight to the recipe & get cookin’!
Easy Pumpkin Risotto Ingredients
As if you need another reason to love this no-stir pumpkin risotto recipe, it’s made with simple, real foods. You need 10 basic ingredients, many of which you probably already have in your pantry.
The cast of characters includes…
- Vegetable broth – When it comes to cooking risotto, a high-quality broth is really important. The Simply Nature Organic Vegetable Broth from ALDI is my favorite.
- Arborio rice – This high-starch, short-grain Italian rice is typically used in risotto dishes. Arborio rice is very readily available in the rice & grains aisle in most grocery stores. Carnaroli rice is another common variety of rice used in risotto. Use whichever you love most.
- Pumpkin – Feel free used canned pumpkin puree (which is exactly what I do!) or DIY it & make homemade roasted pumpkin puree. Both work wonderfully for this pumpkin risotto.
- Onion & garlic – Plain & simple!
- White wine – A dry white wine, such as Sauvignon Blanc or Pinot Grigio, will work best.
- Parmesan – Use freshly grated Parmigiano to take your risotto to the next level!
- & lastly, a couple of other simple staples: butter, bay leaves, nutmeg, & salt.
Vegan Pumpkin Risotto
If you try to avoid dairy or you are vegan, making a dairy-free & vegan variation of this pumpkin risotto is totally doable. Simple swap coconut oil for butter & omit the parmesan cheese. Be sure to taste it & add some extra salt to account for the saltiness that parmesan would add. Use coconut oil in place of the butter. Omit the parmesan cheese – be sure taste and add some extra salt to account for the saltiness that parmesan would add. For more details, check the Recipe Notes in the Recipe Card, below.
How to Make No-Stir Risotto
The miracle of this pumpkin risotto recipe lies in the no-stir cooking method. Traditionally, continuous stirring over a long period of time yields risotto’s signature creamy texture. This easy pumpkin risotto recipe strips almost all of the stirring out of the process, instead, cooking the rice with a gradual simmer & steam method.
There are a couple of moving parts, but the process itself is very easy.
Note: full Recipe Directions with step-by-step photos provided in the Recipe Card, below.
A quick run-down of the key steps…
- Cook the aromatics: Sauté up some onion & garlic in a bit of olive oil, just until the onion is translucent & the garlic is fragrant.
- Toast the Arborio rice: Add the rice to the pot & let it toast up for a few minutes. This step adds beautiful nutty flavor to the risotto rice.
- Deglaze: Pour dry white wine into the rice. The wine will bubble up & your kitchen will smell like a dream! Let it cook for a few minutes, just until the rice absorbs the wine.
- Simmer: Add some warm veggie broth to the pot. Bring the mixture to a light simmer, then cover the pot & let the risotto cook for 20 minutes. If you want to peek halfway through & give it a quick little stir, go for it!
- Pumpkin-ify the risotto! After 20 minutes have passed, your risotto will be very creamy & nearly al dente. Remove it from the heat, then add in some pumpkin, parmesan, nutmeg, & a little extra veggie stock & butter. Stir to combine, then cover the pot & let it sit for 5 more minutes. The rice will steam to the perfect al dente texture, & the risotto will be so creamy & festively orange.
The Best Pumpkin Risotto: Serving Ideas
Because of its gorgeously vibrant color, this pumpkin risotto is a total show-stopper. You really can go as minimal or as festive as you’d like when it comes to serving it.
A couple of serving ideas for inspiration:
- Garnishes! Top your pumpkin risotto with plenty of cracked black pepper & extra parmesan cheese. Pick & choose a couple of special touches as desired:
- Extra flavor: Finely chopped fresh herbs (rosemary, thyme) or crispy fried sage leaves.
- Festive color: A sprinkling of jewel-toned pomegranate arils.
- Extra cheesiness: Top with crumbled goat cheese or feta.
- Delicious add-ins: Swirl cranberry sauce throughout the risotto for an extra festive touch. If the pumpkin risotto is the main event, feel free to serve with meat like shrimp, pancetta, or parmesan chicken (yum!).
- Family-style: Keep it casual & serve the risotto in a large serving dish. Let everyone help themselves!
A Few Risotto FAQs
What is Risotto?
Risotto, which originated in the northern regions of Italy, is a creamy savory rice dish. Unlike most pasta dishes, risotto’s creaminess comes from the rice itself, not a sauce. Typically, risotto is stirred continuously as it cooks, allowing the rice to release its starches as it absorbs the cooking liquid, creating a creamy sauce-like consistency.
In its most basic form, risotto is made with butter, onion, wine, & cooking stock. Because of its mild flavor, risotto is also a great vehicle for other flavors & bolder ingredients, such as spices (saffron is very traditionally used in risotto), proteins (e.g. seafood risotto), or veggies (like this pumpkin risotto recipe!).
What is Risotto Rice?
You can make risotto with any high-starch short-grain rice. Typically you’ll find risotto made with Arborio rice (“ar-bor-ee-oh“), which is very readily available in the rice & grains aisle in most grocery stores. Carnaroli rice (“car-nah-roll-ee“) is another common variety of rice used in risotto.
- Gluten-Free? Yes! Rice is a naturally 100% gluten-free food. As long as it is made with other gluten-free ingredients, risotto should be totally gluten-free. If keeping risotto gluten-free is important to you, be sure to check the labels for any wheat products of the broth or any other ingredients you add to your risotto.
- Dairy-Free? It depends. Traditionally, risotto is made with butter & cheese, but it’s very easy to adapt a risotto recipe to be 100% dairy-free. Check the Recipe Notes, below, for specific instructions to make this pumpkin risotto recipe dairy-free & vegan.
I hope you try this No-Stir Pumpkin Risotto recipe for dinner this fall or as a side dish this holiday season. It couldn’t be easier to throw together & it’s seriously tasty – you’re going to LOVE it!
If you do give it a try, be sure to let me know!: Leave a comment with a star rating below. You can also snap a photo & tag @playswellwithbutter on Instagram. I LOVE hearing about & seeing your PWWB creations!
Craving all things pumpkin?! We got you! Try this BEST Pumpkin Mac & Cheese with Brown Butter Sage Breadcrumbs (or, try this Vegan Pumpkin Mac & Cheese!), this Hearty Vegan Pumpkin Chili, or these Extra Flaky Pumpkin Biscuits next. Happy cooking! ♡Print
Creamy pumpkin purée is stirred into perfectly al dente risotto with plenty of parmesan cheese & nutmeg, adding such festive color & the perfect touch of mild pumpkin flavor. This easy No-Stir Pumpkin Risotto recipe is the perfect festive fall dinner, & it doubles as a great side dish to serve at holiday dinners like Thanksgiving or Christmas!
- 6 cups vegetable broth
- 1 bay leaf
- 4 tablespoons unsalted butter, divided
- 1 small yellow onion, diced
- 1 teaspoon kosher salt
- 3 cloves garlic, finely chopped or grated
- 2 cups arborio rice
- 1 cup dry white wine
- ½ cup grated parmesan
- 1 15-ounce can pumpkin purée (not pumpkin pie filling!)
- ¼ teaspoon freshly grated nutmeg
- for serving, as desired: fresh sage leaves, extra grated parmesan
PREP: This no-stir risotto recipe comes together pretty quickly, with a couple of moving parts. For that reason, I highly suggest taking a couple of minutes to get yourself prepped & organized before you begin cooking. Chop the onion & garlic. Measure the rice & wine. Grab all the ingredients you need & set them within arm’s reach from the stove so cooking is a smooth process – it’ll make a world of difference!
- Simmer the broth: Add the vegetable broth & bay leaf to a large pot over high heat. Bring the broth to a simmer, then reduce the heat to low or medium-low to maintain a very light simmer.
- Cook the aromatics: Meanwhile, as the broth comes to a simmer, begin cooking the risotto. Add 2 tablespoons of the butter to a large, heavy-bottomed pot or Dutch oven over medium heat. Once melted, add the onion and salt. Stir to combine. Cook, stirring occasionally, until the onion has softened, about 4-5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
- Toast the arborio rice: Add the arborio rice to the pot with the aromatics, stirring to combine. Cook, stirring occasionally, until the rice is lightly toasted, about 5 minutes. The rice will take on some golden-brown color, but should not burn – if you feel like it’s creeping toward the burnt end of the spectrum, reduce the heat.
- Cook the risotto: Increase the heat under the rice & onion to medium-high, then add in the wine to deglaze. Bring the wine to a boil and cook, stirring constantly, until the wine is absorbed, about 3-4 minutes. Reserve 1 cup of the simmering vegetable broth, then carefully transfer the remaining 5 cups of warm broth to the pot with the rice. Bring the mixture to a boil, then reduce the heat to low to achieve a steady simmer. Cover the pot and cook the risotto for 20 minutes.
- Finish the pumpkin risotto: Remove the risotto from the heat. Stir the remaining 2 tablespoons butter, the reserved vegetable broth, pumpkin puree, parmesan cheese, and nutmeg into the risotto. Cover and let the pot stand for 5 minutes.
- Serve the pumpkin risotto immediately, topped with fresh sage leaves &/or extra grated parmesan as desired. Enjoy!
- Dairy-free &/or Vegan Pumpkin Risotto: Use coconut oil in place of the butter. Omit the parmesan cheese – be sure taste and add some extra salt to account for the saltiness that parmesan would add. Jazz it up, as desired, with some extra spices or herbs – think: cinnamon, rosemary, crispy fried sage.
- 5-Minute Meal Prep: Dice 1 small yellow onion & finely chop or grate 3 cloves of garlic, storing in an airtight container in the refrigerator for up to 5 days. All you have to do on Thanksgiving Day get cooking – easy!
- Make-Ahead Pumpkin Risotto: Pumpkin Risotto can also be made up to 5 days in advance, stored covered in the refrigerator, & reheated in a slow cooker or on the stovetop on Thanksgiving day. To make ahead of time:
- Prep the risotto through Step 4 of Recipe Directions, above.
- Transfer the par-cooked risotto to a sheet pan, spreading the risotto into a thin layer to help it cool quickly. Once cooled, transfer to an airtight container & store in the refrigerator for up to 1 week.
- Reheat in a slow cooker: 3-4 hours before serving, place the par-cooked risotto in a slow cooker, along with remaining pumpkin risotto ingredients. Reheat on low, stirring occasionally. Just before serving, stir in a little extra broth as needed to loosen up the texture of the risotto. If the risotto gets too loose, add in some extra parmesan cheese to tighten it back up.
- Reheat on the stovetop: 10-15 minutes before serving, place the par-cooked risotto in a pot, along with remaining pumpkin risotto ingredients. Reheat on low, stirring occasionally, until al dente. Just before serving, stir in a little extra broth as needed to loosen up the texture of the risotto. If the risotto gets too loose, add in some extra parmesan cheese to tighten it back up.
- Portions: As written, this pumpkin risotto recipe yields a medium batch, serving up to 8 as a side dish. For a different sized crowd…
- Scaled up: To serve up to 14 as a side dish, double the recipe. Be sure to use a large enough pot or vessel to comfortably fit the risotto – about 7-qts.
- Make it a mini: To serve a cozy crowd of up to 4, halve the recipe.
- The no-stir method used in this pumpkin risotto recipe is inspired by & adapted from America Test Kitchen’s Almost Hands-Free method.
Keywords: pumpkin risotto recipe, no-stir risotto, vegetarian, easily vegan, easily dairy-free, gluten-free, fall recipe, side dish, Thanksgiving, Christmas, easy, creamy, stovetop
Recipe by Jess Larson, Plays Well With Butter | Photography by Eat Love Eat
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