I recently saw this quote on Pinterest that has stuck with me.
When I am outside playing with the kids I watch the leaves gently fall off the trees and dance in the air.
Fall is such a magical time of year. Mother Nature paints the trees with spectacular colors and pumpkins emerge from the garden.
We have plenty of pumpkins in our garden. Many are ready to be picked. Some will be used for making pumpkin puree while others will be used to decorate and turn into fun projects with the kids.
I have been anxious to start cooking with pumpkin. What better way to cook off pumpkin season than with my Pumpkin Risotto.
This risotto is light, sweet and creamy. I like to enjoy this alone, even with some roasted pumpkin stirred in. This can also make an excellent side dish to any fall meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4-6 servings 1x
- 3–4 cups chicken stock or low sodium chicken broth
- 1–2 cinnamon sticks (optional)
- 2 tablespoons butter
- 1 cup arborio rice or medium grain rice
- 1 tablespoon white wine
- 1 cup pumpkin puree
- 1/8 teaspoon pumpkin pie spice
- 1 tablespoon pure maple syrup
- 1/2 cup freshly grated parmesan cheese
- 1/4 cup shaved parmesan for serving (optional)
- Salt and pepper to taste
- In a medium saucepan bring chicken stock or broth and cinnamon stick to a simmer.
- Melt butter on medium heat in a large deep skillet or large saucepan.
- Add rice and coat with butter. Stir in wine and gently stir until absorbed.
- Gradually add in about 1 cup of stock or broth into rice and stir occasionally until absorbed. Continue stirring in about 1 cup of stock or broth in at a time stirring occasionally until rice is al dente, about 20 minutes.
- Turn off heat and stir in pumpkin until incorporated.
- Stir in pumpkin pie spice and maple syrup followed by parmesan cheese.
- Season with salt and pepper to taste.
- Serve with freshly shaved parmesan cheese.
Pumpkin pie spice is a combination of cinnamon, nutmeg, ginger and allspice.
Drizzle pumpkin wedges with olive oil and coarse salt and roast in 425 degree Fahrenheit oven until tender for about 20 minutes. Serve roasted pumpkin wedges in risotto.
More pumpkin favorites:
Whole Wheat Pumpkin Pancakes
Pumpkies (Pumpkin Blondies)
Pumpkin Cake Bars
How To Make Pumpkin Puree
This looks and sounds absolutely amazing!!! Beautiful photos!
PS: LOVED the video!
Thanks Carol! 🙂
Sounds like a great fall recipe!!
I love your videos! This is such a great fall recipe!
I am absolutely making this- welcome fall!
What a great saying! And this risotto – my jaw is on the floor! I adore risotto and love this version. It is gorgeous!
I love risotto, this is a must-try for me! I definitely want to add the roasted pumpkin wedges too – fantastic idea! 🙂
I am sooo ready for pumpkin foods. This looks beautiful! I love that saying and I love fall!
Yay! So glad to see you have a YT channel 🙂 subscribing!
i love the fall spin on risotto!! the video is so great 🙂 i really really need to get in front of the camera! I love that quote – it’s bittersweet.
Absolutely gorgeous! I love risotto so much, what a perfect fall dish.
Hi, This looks very yummy and mouth watering. definitely i will try and let u know. you have described it really good anyone can follow it . thanks for a wonderful recipe.
Mmmm…this looks amazing!!! I posted with pumpkin today too. So excited that it’s finally that season! 🙂
Jennifer this looks like my dream recipe! I love rissoto and never get it right!
What a way to welcome fall! This risotto sounds so good =)