Description
Creamy pumpkin purée is stirred into perfectly al dente risotto with plenty of parmesan cheese and nutmeg, adding such festive color and the perfect touch of mild pumpkin flavor. This easy No-Stir Pumpkin Risotto recipe is the perfect festive fall dinner, and it doubles as a great side dish to serve at holiday dinners like Thanksgiving or Christmas!
Ingredients
Scale
- 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
Instructions
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 and organized before you begin cooking. Chop the onion and garlic. Measure the rice and wine. Grab all the ingredients you need and 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 and 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 and 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 and/or extra grated parmesan as desired. Enjoy!
Equipment
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- Dairy-free and/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 and 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, and 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 and 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 and adapted from America Test Kitchen’s Almost Hands-Free method.