Skip to main content

What's Up Magazine

Pumpkin Risotto

Sep 24, 2014 04:00PM ● By Cate Reynolds
Now that there is a chill in the air, it is perfectly acceptable to release everything pumpkin flavored. August was too early, even early September too early still. But we've had a bout of chilly days and it means comfort foods and flavors - like pumpkin - can officially make their reappearance. We love using pumpkin as an ingredient in baked goods, drinks and savory dishes. It adds a great depth of flavor, a heartiness. This pumpkin risotto is the ultimate in comfort food. Hearty, warm and spiced, it fills you up and warms you to your bones.


1/2 cup Arborio rice
1 small onion, diced
2 Tbsp. butter
1/2 cup white wine
3 cups chicken stock, warm
1/4 cup parmesan cheese
1/2 cup pumpkin puree
1 tsp. cinnamon
salt and pepper to taste.


In a large sauce pan, melt the butter. Toss in the onion and cook until just translucent, about 5 minutes. Add in the rice and cook until toasted. Once toasted, add in the wine and cook until the wine is absorbed. Add the broth, 1/2 cup at a time. Cook until all of the broth has been absorbed and repeat until you have no more broth. At this point, the rice should be thick and creamy and cooked through. Stir in the parmesan cheese, pumpkin puree and cinnamon until combined. Season with salt and pepper.

Serves 2

--Kim Cooper--