Fall Pumpkin Risotto



about 7 cups of risotto


5 min


30-40 min




  • 2 tbsp ‏butter
  • 4 cups ‏vegetable broth
  • 3 tbsp ‏minced shallot
  • 3-4 cloves ‏minced garlic
  • 2 1/2 cups ‏rice-arborio is preferred but not required
  • 2 cups ‏pumpkin puree
  • 1/2 cup ‏ricotta-I use low-fat
  • 1 cup ‏grated Parmesean
  • ‏optional garnishes-sun dried tomatoes, lightly salted pumpkin seeds, sliced fresh chives or green onion
  • ‏salt and pepper to taste

Nothing says fall more than pumpkin. This pumpkin risotto is the perfect thing for chilly fall evenings. It’s fancy enough for company and yet easy enough for a yummy weeknight meal.

The Teacher's Table

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1.Add your butter, minced shallots, and garlic to a large skillet over medium low heat.  I did not use fresh shallots. I am a huge fan of Penzeys Air Dried Shallots. No chopping is required and they taste great!

2.Cook until the shallots and garlic have softened. 3.Add your rice to the skillet. Stir it and make sure every grain is covered with butter and gets a little toasty. This takes about 2 minutes. Traditionally arborio Rice is used in risotto, but I have found that just about any rice will work. Mr. Teacher and I usually buy big bags of short grained, basmatti, and jasmine rice at Costco or Bjs. We rarely have arborio rice in the pantry. 4.Begin to add your stock to the rice. I start with a 1/2 cup and then stir until it is all absorbed. You want to stir frequently to build up the starch and add to the creaminess of the risotto. 5.Continue to add stock a 1/2 cup at a time and stirring until all 4 cups have absorbed. This is the most time consuming part.

6.Add the pumpkin puree to the rice and stir to combine.  Canned works just fine, I just happened to have some frozen homemade pumpkin puree in the freezer. Allow the mixture to cook for 1-2 minutes. 7.Add the ricotta cheese to the mixture and stir to combine. 8.Add the grated Parmesan to the mixture and stir to combine.
9.Allow everything to cook together for a minute or 2.

10.Taste and add salt and pepper if desired. I usually don’t add too much salt because the cheese is salty. I do like a lot of pepper though.

11.Serve with chopped sun dried tomatoes, lightly salted pumpkin seeds, and sliced chives or green onion. The golden orangeness of the risotto is gorgeous with the pop of red from the tomatoes and the green of the pumpkin seeds and chives. I also like the sweetness the tomatoes add, the slight crunch of the pumpkin seeds, and the bright taste of the chives.

The Teacher's Table

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