Yes, there is a way to make Easy Pumpkin Risotto!
You probably already know that there is a hard way as well.

Easy Pumpkin Risotto

This recipe is especially for those of us who like to celebrate the fall season with a bit of pumpkin.
However, this is also for those of us who can appreciate an easier way to make something as well.
If you are wondering about which wine to pair this pumpkin recipe with, think dry such as a Chardonnay.

I am thinking that this risotto would go nice with some homemade pita bread on the side.
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In case you do not know, or were just wondering, Risotto is made with Arborio.

Arborio is a kind of short grain rice. You may have eaten Arboio before in rice pudding.

Basmati Rice can be used in place of the Arborio in a risotto recipe.

What you should know is that it is the starchy texture of the Arborio rice perfect in risotto.
Basmati rice is a long grain rice that is used in many Middle Eastern dishes.

Here are few tips that I can share with you when making Pumpkin Risotto rice.

While following the steps in this recipe should get you a decent tasting dish, there are a few ways to make this risotto dish even better. Hopefully, your Pumpkin Risotto will turn out perfect.

I should start with mentioning how long your risotto will last.

This is a hearty dish so it is possible that you may have leftovers. It should keep for a few days in the refrigerator. However, thickening can be an issue as can the possibility of overcooking your rice when you reheat it.

Helpful Pumpkin Risotto Making Tips.

1. While this recipe is made with canned pumpkin, consider subbing in some chopped pumpkin for taste and texture.
2. Stirring the rice while it cooks is essential while it cooks to prevent burning or sticking.
3. Making this in a Dutch Oven is a good idea in order to take this from stove to oven.

There are a few other ingredients that you will need for this recipe.

Chicken broth is an essential ingredient to this recipe. This is because it not only cooks the rice, it seasons it as well.

Parmesan Cheese is also needed for this recipe.
Please make sure that your Parmesan cheese is grated. I prefer a fresh Parmesan cheese as well in this recipe.

You can season this Risotto as needed.

Good choices for seasoning include Sage, Parsley, or Nutmeg.
Salt and pepper may be added as needed as well.

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By the way, while you are here you may also be interested in these ideas.

• Easy Grilled Eggplant Pizzas.
• How to Make Fire Roasted Tomatoes.
• How to Follow the Mediterranean Diet.

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Easy Pumpkin Risotto

Easy Pumpkin Risotto

As mentioned above, Risotto is made with Arborio. Basmati Rice is a decent alternative rice that can be used in this recipe as well.

Besides the seasonings (Sage, Parsley, or Nutmeg), there are a couple of other ingredients that you will need for this recipe.
Chicken broth is an essential ingredient to this recipe. Parmesan Cheese is also needed for this recipe.

Here is what you will need to make this Pumpkin Risotto recipe.

• Olive Oil– 1 tablespoon.
• Garlic– 2 cloves chopped or minced. This is about 3 teaspoons of minced garlic.
• Onion- 1 chopped.
• Arborio Rice– 1 1/2 cups.
• Dry White Wine- 1 1/4 cups.
• Chicken Broth– 6 cups warm and divided. Feel free to sub in another broth if desired.
• Pumpkin Puree– 1 cup. Or, 1/2 cup puree plus 1/2 cup chopped pumpkin.
• Parmesan Cheese – 1 1/4 cups.
• Seasonings as desired. Parsley, or Nutmeg).Salt and pepper may be added as needed as well.

Here is how to make Easy Pumpkin Risotto.

• Preheat your oven to 425. In a Dutch Oven or ovenproof saucepan, saute your garlic and onion in the olive oil until tender (3-4 minutes). Then stir in the rice to saute or toast it.
• Next, stir in the wine and allow it to be absorbed by the rice. Then stir in four cups of the chicken stock to cover the rice. Once the liquid has been fully absorbed you can stir in the pumpkin, seasonings, and another cup of broth. Cover this and then bring this to a boil.
• Carefully transfer the Dutch Oven (or saucepan) to the oven. Bake this for 15-20 minutes or until most of the liquid has been absorbed. Then remove from the oven and add the remaining broth, the Parmesan cheese and any additional seasonings. Serve this risotto. immediately

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If you decide to make this recipe, please stop back and let me know how it turned out for you. Also, if you have any tips or tweaks to the recipe to share, please do so in the comment section below. My readers like to stop by periodically for updates on the recipes. Reading the comments below is helpful to these readers and hopefully to you too!!

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Nutritional Information is only an estimate and can vary especially with ingredients that are used.

This delicious, aromatic, and Easy Pumpkin Risotto is a fabulous way to enjoy the fall season or Thanksgiving when served warm!

Easy Pumpkin Risotto

Yield: 6

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

This delicious, aromatic, and Easy Pumpkin Risotto is a fabulous way to enjoy the fall season or Thanksgiving when served warm!

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Ingredients

• Olive Oil– 1 tablespoon.
• Garlic– 2 cloves chopped or minced. This is about 3 teaspoons of minced garlic.
• Onion- 1 chopped.
• Arborio Rice– 1 1/2 cups.
• Dry White Wine- 1 1/4 cups.
• Chicken Broth– 6 cups warm and divided. Feel free to sub in another broth if desired.
• Pumpkin Puree– 1 cup. Or, 1/2 cup puree plus 1/2 cup chopped pumpkin.
• Parmesan Cheese – 1 1/4 cups.
• Seasonings as desired. Parsley, or Nutmeg).Salt and pepper may be added as needed as well.

Instructions

1. Preheat your oven to 425. In a Dutch Oven or ovenproof saucepan, saute your garlic and onion in the olive oil until tender (3-4 minutes). Then stir in the rice to saute or toast it.
2. Next, stir in the wine and allow it to be absorbed by the rice. Then stir in four cups of the chicken stock to cover the rice. Once the liquid has been fully absorbed you can stir in the pumpkin, seasonings, and another cup of broth. Cover this and then bring this to a boil.
3. Carefully transfer the Dutch Oven (or saucepan) to the oven. Bake this for 15-20 minutes or until most of the liquid has been absorbed. Then remove from the oven and add the remaining broth, the Parmesan cheese and any additional seasonings. Serve this risotto. immediately

Notes

 Risotto is made with Arborio. Basmati Rice is a decent alternative rice that can be used in this recipe as well.

Besides the seasonings (Sage, Parsley, or Nutmeg), there are a couple of other ingredients that you will need for this recipe.Chicken broth is an essential ingredient to this recipe. Parmesan Cheese is also needed for this recipe.

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• 
  Olive Oil,
• 
  Dutch Oven

Nutrition Information:

Yield: 6
Amount Per Serving: Calories: 210 Total Fat: 40g Carbohydrates: 30g Net Carbohydrates: 28g Fiber: 2g

Nutritional Information is only an estimate and can vary especially with ingredients that are used. Please see recipe post for further details on this recipe.