• Skip to main content
  • Skip to primary sidebar
My Gorgeous Recipes
menu icon
go to homepage
  • Recipe Index
  • Privacy Policy
  • Contact me
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • Privacy Policy
    • Contact me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Dinner Recipes

    Creamy Pumpkin Risotto

    Published: Oct 26, 2019 · Modified: Jun 29, 2022 by Daniela Apostol · This post may contain affiliate links · Leave a Comment

    630 shares
    • Share
    • Tweet
    Jump to RecipePrint Recipe

    Creamy Pumpkin Risotto with a hint of sage, a delicious vegetarian recipe that is ready in about 30 minutes. Made with canned pumpkin and cooked to perfection, this risotto reminds me why Fall is my favourite season.

    Overhead shoot of a white bowl with pumpkin risotto

    It's amazing how many recipes you can make with a tin of pureed pumpkin. Both sweet and savoury, from small bites to hearty main meals. I've never cooked so much with pumpkin like for the past few weeks, I've just fallen in love with it.

    So, risotto! One fancy dish that is actually ridiculously easy to make at home, rather than spend a fortune in a restaurant for a portion. And you can add pretty much anything you like to it, from veggies to meat or seafood.

    My previous Creamy Mushroom Risotto with Parmesan and Creamy Chicken Risotto with Peas are 2 recipes I just love.

    If you happen to make too much risotto, and you still have some leftovers no one likes to have anymore, why not try some arancini? They are cooled risotto balls coated with flour, egg and breadcrumbs and fried to perfection. My arancini were made with chopped butternut squash risotto, but this canned pumpkin risotto will make some nice arancini for sure.

    Jump to:
    • How to make canned pumpkin risotto
    • Can I make the risotto with roasted pumpkin?
    A forkful of pumpkin risotto over a white bowl of risotto

    How to make canned pumpkin risotto

    As mentioned, sage is one beautiful herb that pairs really well with pumpkin. Fresh one is great, but dried can be used to if you don't have fresh sage. If you don't cook with sage that often, there is no need to buy it just for this recipe. Or if you do, you can freeze the sage and use it later.

    • melt the butter, add the chopped sage, chopped onion and garlic, and fry on a low to medium heat until soft
    • add the rice and give it a good stir for 1-2 minutes until the rice becomes translucent
    • add one ladleful of vegetable stock (broth) at a time, stirring continuously until all the liquid has been used up

    As boring as it might sound, the gradual addition of the stock makes the risotto creamy, so not to skip this step!!!

    • add the canned pumpkin and parmesan, season with salt and pepper to taste and garnish with more parmesan. Skip the parmesan for a vegan version.
    Collage of 4 photos to show how to make pumpkin risotto

    Can I make the risotto with roasted pumpkin?

    Absolutely! Roasted pumpkin actually has a natural sweetness that is hard to beat, bringing more flavour to an already delicious risotto. You can either peel and cube the pumpkin and roast it until tender, and add it cubed to the risotto, or puree it once it's roasted.

    Pureed pumpkin gives the risotto a lovely orange colour, but it's up to you how you like it. Pumpkin can be swapped for sweet potatoes, butternut squash or any other squash of your choice. Or a combination of any of these.

    And you get one lovely meal that even fussy eaters will love, that's for sure. Whether you celebrate Thanksgiving or not, this is one Fall recipe that is healthy, delicious and super easy to make. Do give it a go!

    A white bowl with canned pumpkin risotto

    If you’ve liked my CREAMY PUMPKIN RISOTTO or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.

    5 from 1 vote
    Overhead shoot of a white bowl with pumpkin risotto
    Print
    Creamy Pumpkin Risotto
    Prep Time
    5 mins
    Cook Time
    20 hrs
    Total Time
    20 hrs 5 mins
     

    Creamy Pumpkin Risotto with a hint of sage, a delicious vegetarian recipe that is ready in about 30 minutes. Made with canned pumpkin and cooked to perfection, this risotto reminds me why Fall is my favourite season.

    Course: Main Course
    Cuisine: Italian
    Keyword: canned pumpkin recipes
    Servings: 3 people
    Calories: 378 kcal
    Author: Daniela Apostol
    Ingredients
    • 1 cup risotto rice
    • 30 g butter (1 oz)
    • 1 onion
    • 3 cloves of garlic
    • 3 leaves of fresh sage
    • 4 cups vegetable stock (broth)
    • 2 tablespoon grated parmesan
    • ⅔ cup canned pumpkin
    • salt and pepper to taste
    Metric - US Customary
    Instructions
    1. Peel and chop the onion, garlic and roughly chop the sage.

    2. Melt the butter in a pan set over a low to medium heat, add the sage, onion and garlic and fry gently until the onion is soft.

    3. Add the rice, and give it a good stir for 1-2 minutes until the rice is transluscent.

    4. Add one ladleful of broth at a time, continuing to stir until the broth is used up and the rice is creamy and tender, it should take about 20 minutes.

    5. Stir in the parmesan and pumpkin, and season with salt and pepper to taste.

    6. Serve hot with more parmesan.

    Nutrition Facts
    Creamy Pumpkin Risotto
    Amount Per Serving
    Calories 378 Calories from Fat 90
    % Daily Value*
    Fat 10g15%
    Saturated Fat 6g30%
    Cholesterol 24mg8%
    Sodium 1381mg58%
    Potassium 228mg7%
    Carbohydrates 66g22%
    Fiber 4g16%
    Sugar 6g7%
    Protein 7g14%
    Vitamin A 9419IU188%
    Vitamin C 6mg7%
    Calcium 65mg7%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.

    Related Posts

    • Overhead shoot of a white plate with mushroom risotto
      Creamy Mushroom Risotto
    • A white bowl with chicken and pea rice
      Creamy Chicken and Pea Risotto
    • A white bowl with mashed potatoes
      Creamy Mashed Potatoes
    « Butternut Squash Pasta Carbonara
    Slow Cooker Beef Stroganoff »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Daniela,the blogger behind My Gorgeous Recipes, welcome to my kitchen! I absolutely love cooking and baking. I love good food that is healthy (and not so healthy), delicious and nutritious.

    More about me →

    Popular

    • World's Best Vegetarian Omelette
    • Easy Butter Chicken Recipe (Indian Style)
    • Mary Berry's Moist Lemon Drizzle Cake Recipe
    • Easy Tiramisu Recipe (eggless, no alcohol)
    • Nando's Peri-Peri Butterfly Chicken Breast Recipe
    • Healthy Banana Muffins for Kids (No Sugar)
    • One-Pot Leftover Roast Chicken Pasta
    • Mary Berry's Madeira Cake

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2022 My Gorgeous Recipes