EASY Pumpkin Risotto (Creamy Italian Fall Recipe)

ByLora
6 Comments
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This creamy pumpkin risotto is the coziest fall recipe, made with sweet pumpkin, Parmeggiano Reggiano, and a hint of sage. An easy Italian risotto with pumpkin that's perfect for autumn dinners or holidays.

If you like this recipe you might like my Lemon Risotto or my Porcini Mushroom Risotto.

A white plate of creamy risotto topped with pieces of roasted butternut squash and a sage leaf, set on a wooden table with scattered sage leaves and a beige napkin.

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Every fall, I look forward to making a pot of pumpkin risotto in my kitchen. Nonna always said that risotto is about patience, the slow stirring, the gentle addition of broth, and the love you put into it.

I can still remember watching her stand over the stove, tasting each spoonful until the rice was perfectly creamy. Now, it's one of those dishes I make to bring a little taste of home and tradition to my own family table.

This creamy pumpkin risotto has also become one of my husband's favorites, and he loves when I make it for Sunday dinner. Sometimes I serve it simply with a drizzle of balsamic, other times I pair it with roasted chicken or a crisp salad.

What I love most is that it feels luxurious, but it's actually simple to prepare with just a handful of ingredients. For me, it's the kind of Italian comfort food that connects generations-something my nonna made, something I make now, and something I know I'll pass down too.

A white plate of creamy risotto with chunks of butternut squash, garnished with a sage leaf, sits on a wooden table with a beige napkin and scattered sage leaves.

💖Why You'll Love This Pumpkin Risotto

  • Family tradition - it's a dish that reminds me of my nonna's kitchen and is one of my family's favorites.
  • Seasonal & cozy - the pumpkin gives this risotto a natural sweetness that's perfect for fall.
  • Creamy without cream - arborio rice and Parmiggiano Reggiano create a luscious texture naturally.
  • Versatile dish - works as a vegetarian main or a side dish for roasted meats.
  • Beautiful presentation - drizzle with aged balsamic and shavings of Parmiggiano Reggiano for a restaurant-worthy finish.
A tray with labeled ingredients: salt, pepper, butter, olive oil, Parmigiano Reggiano cheese, rice, sage, pumpkin, onion, wine, and broth, all in bowls or bundles, arranged for cooking.

🛒 Ingredients in creamy pumpkin risotto

  • 2 ½ cups of pumpkin (or squash), cubed
  • ½  cup extra-virgin olive oil, divided in ½
  • 1 small onion, finely chopped (I used sweet onion)
  • 1 ½ cups risotto rice (Arborio or Carnaroli)
  • ½ cup dry white wine, make sure it's a wine you would actually drink (not cooking wine)
  • 4 cups chicken or vegetable broth (or stock) hot
  • ¼ teaspoon fine sea salt, or to taste
  • ½ cup freshly grated Parmigiano-Reggiano more, to taste (omit if you're vegan/dairy-free)
  • 4 Tablespoons unsalted butter, divided in ½
A white plate holds creamy risotto topped with chunks of orange squash and garnished with a fresh sage leaf, set on a wooden table with a beige napkin nearby.

Substitutions & Variations

  • Pumpkin varieties - use red kuri, butternut, or honeynut squash instead of pumpkin.
  • Make it vegan - swap the butter for olive oil and use vegan Parmeggiano.
  • Herbs - add fresh sage, thyme, or rosemary while cooking for extra depth.
  • Cheese - try Pecorino Romano for a sharper bite, or mascarpone for extra creaminess.
  • Protein boost - fold in sautéed mushrooms, crispy pancetta, or roasted chicken.

Equipment you need to make this recipe

  • Sauce pan: A medium sized sauce pan works great.
  • Deep skillet: Or you could use a deep skillet. Be sure to use a skillet that is deep enough as the rice expands while cooking. And you need to keep adding broth while it cooks.

🍽️ How to make creamy pumpkin risotto:

Here is how to make this risotto (the full recipe is below!):

First thing you need to do is gather all your ingredients.

A glass bowl of diced butternut squash, a small bowl of salt, a small bowl of olive oil, and a sprig of sage on a white surface.
A six-step collage shows: 1) onion being diced, 2) butternut squash being cut, 3) diced squash in a bowl with olive oil, 4) sprinkled with spices, 5) tossed with fresh herbs, 6) roasted cubes on a baking sheet.
  • Step 1: Prepare the Onion: Finely chop the onion into even pieces so it cooks evenly; set asie.
  • Step 2: Prep the Pumpkin: Heat oven to 375F. If you buy pumpkin (or squash) that's not already cubed, you will need to peel and cube it. Make sure you make small, even pieces, so it will roast evenly in the oven.
  • Step 3: Toss with oil: Place the pumpkin cubes in a large bowl and combine add in some olive oil. and season with a bit of salt.
  • Step 4: Season with Salt: Add in some salt and toss together to combine with a large spoon.
  • Step 5: Place on Pan: Line a large baking sheet with foil paper or parchment paper. Spread the cubed squash on the baking sheet. Add on some fresh sage leaves. Should take 20-30 minutes to cook up, depending on how small you cut the cubes.
  • Step 6: Roast: Place the sheet pan in oven in roast until soft and it is slightly charred around edges.

A step-by-step collage showing the process of making risotto: sautéing onions, adding rice, stirring, pouring in liquid, and frying sage leaves in butter. Each step is numbered from 7 to 12.
  • Step 7: Heat Oil: Heat olive oil in a wide skillet or saucepan over medium heat. Add in the chopped onions.
  • Step 8: Sauté the Aromatics: Add the chopped onion and cook until soft and translucent, about 10 minutes. Do not let it brown.
  • Step 9: Toast the Rice: Add the Arborio rice and stir for 1-2 minutes, until the edges look slightly translucent.
  • Step 10: Deglaze with Wine: Pour in the white wine and stir until it's mostly absorbed by the rice.
  • Step 11: Add Broth Gradually: Begin to ladle in the heated broth. Begin adding warm broth ½ cup at a time, stirring gently. Wait for each addition to be mostly absorbed before adding more. Keep in mind, this process will take about 18-20 minutes. The rice will be al dente when it's ready.
  • Step 12: brown butter: In a small skillet, brown butter and add in some sage leaves. Set aside to reserve for the end. This step is optional, but who doesn't like a little browned butter drizzled on their risotto?
A four-step collage showing the making of pumpkin risotto: stirring squash into rice, adding grated cheese, garnishing with a sage leaf, and the finished dish on a white plate. Each step is labeled 13 to 16.
  • Step 13: Add in the Pumpkin: Stir in the pumpkin pieces (reserving some pieces to serve on top when it's ready), breaking them up a little bit with the wooden spoon. Season with some salt, and stir.
  • Step 14: Add butter + cheese:  Once the risotto is tender, but al dente (about 18-20 minutes), remove pan from the heat and add in the butter and the Parmigiano cheese. Taste it again to see if it needs more salt, and add a little in, if needed. If it thickened too much, add a tablespoon or two of some more broth to loosen it up, as the cheese and butter do thicken up the risotto. Consistency should be creamy and not too thick.
  • Step 15: Plate it up: Ladle out portions of the risotto onto the plates.
  • Step 16: Serve: Drizzle on some of the reserved browned butter (optional). Garnish with sage leaves. Enjoy while it's hot!

This risotto is absolutely perfect for fall and is truly delicious!

A white plate of creamy risotto topped with golden butternut squash cubes and garnished with a fresh sage leaf, placed on a wooden surface with a napkin partially visible.

📃 NOTE: Recipe card with detailed instructions are below! Print it out for later!

Diced butternut squash and whole sage leaves spread out on a white surface, ready for roasting.

Freezing & Storing

  • Make ahead: I don't recommend making risotto ahead of time-it's best enjoyed right after cooking. The texture is perfect when it's fresh and al dente.
  • Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove with a splash of stock or water.
  • To reheat: Gently warm the risotto over low heat with a splash of broth or water to loosen it. My chef husband loves turning leftovers into crispy risotto cakes-he melts butter in a skillet, shapes the risotto into small patties, and cooks until golden with crisp edges on both sides. So delicious!

☑️ Pro Tips for the Best Pumpkin Risotto

  1. Use hot broth: Cold broth lowers the temperature of the rice and slows down cooking. Heat your broth (or stock) in a separate pot before adding-it keeps the cooking consistent.
  2. Add broth gradually: About ½ cup at a time, letting it absorb before the next pour.
  3. Stir gently and often: This releases the rice's starches and creates that creamy texture.
  4. Cut your pumpkin pieces small: That way they cook evenly and can be mashed into the rice.
  5. Always taste before serving: Adjust seasoning with salt and a little bit of pepper.
  6. Don't overcook the rice: It should be al dente-soft with a slight bite.
  7. Use freshly grated Parmiggiano Reggiano: That's something my husband insists on for the best flavor.
  8. Finish off heat: Stir cheese, and butter after removing the pan from heat for the smoothest texture.

Important risotto-making tips

These are essential risotto making tips that can be relevant for any sort of risotto you will make. Be sure to save them!

  • White wine: I highly suggest to not even think about using cooking wine. It's always best to use a white wine (or even Rose' or Prosecco) that you enjoy! It will add to the flavor of the risotto. No problem if you don't have any wine, use broth, but do not use cooking wine!
  • How to add the Parmigiano + Butter: It's imperative to not have the pan on the heat. Stir it in off the heat.
  • Parmesan cheese: DO NOT USE Parmesan cheese. You must invest in a small piece of Parmigiano Reggiano, or even Grana Padano, to make an authentic Italian risotto. The flavor and the way it melts, will be so much better. Parmesan does not belong in a risotto.
  • Loosen if too thick: When it's time to add the butter and cheese, remove the pan from the heat. The risotto should become creamy, but not thick and sticky. It should not be watery like a soup, but you may need to ladle in a little more broth when you stir in the cheese and butter to loosen it up.
  • Spoon out onto plate: Serve out a portion to the plate and turn the plate to let it spread out and while you do this, tap gently the bottom of the plate to help it settle out. You eat the risotto spread out around the plate, not in a pile. Photos on other recipes that show serving risotto piled high in a deep bowl are incorrect. The only way to keep it al dente, is to have it spread out on a flat plate. When you put a portion on a plate, tap the bottom of the plate to help it spread out around the plate.
A white plate with creamy risotto topped with chunks of roasted butternut squash and garnished with a fresh sage leaf.

How often Italians stir a risotto:

  1. At the start: Stir frequently to coat the rice with butter or olive oil and give it a light toast.
  2. When adding broth: Stir every 1-2 minutes, especially after each ladle, to help the rice release its starch for that creamy texture.
  3. No need to stir constantly: just give it a gentle mix every minute to prevent sticking and ensure even cooking. You're always checking it to make sure it's not sticking, but also making sure it's cooking in the hot broth. It should be simmering always, but not on a high boil.

FAQ's

Can I make pumpkin risotto ahead of time?

Risotto is best served fresh, but you can par-cook it (about ¾ of the way), spread it on a tray to cool, and finish cooking later with more stock.

Can I use canned pumpkin?

Yes, but fresh pumpkin or squash gives a much better texture. If using canned, stir it in toward the end.

Do I have to use arborio rice?

Arborio is traditional, but Carnaroli or Vialone Nano also work beautifully for risotto.

How do I keep risotto creamy?

The trick is slow cooking with warm stock, frequent stirring, and finishing with Parmesan and butter-just the way my nonna taught me.

What to serve with pumpkin risotto?

Risotto is total comfort food and it goes really nicely with any roasted vegetable, side dish, or bread.

  • Burrata Caprese >>> One of my favorite fresh salads that goes nicely with this meal.
  • Insalata mista >>> A fresh and simple Italian salad that makes a perfect side dish.
  • Broccoli Rabe >>> Super easy to make and goes very well with a risottto.
  • Lemon Garlic Butter Shrimp >>> Fast and delicious. You will love these shrimp!
  • White wine >>> A glass of crisp Pinot Grigio or sparkling water with lemon slices.

Some other recipes you'll love:

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📖 Recipe

A white plate of creamy butternut squash risotto, garnished with roasted squash cubes and a fresh sage leaf, sits on a wooden table with a striped cloth and additional sage leaves beside it.
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5 from 6 votes

Easy Italian Pumpkin Risotto

This creamy pumpkin risotto is the coziest fall recipe, made with sweet pumpkin, Parmesan, and a hint of nutmeg. An easy Italian risotto with pumpkin that's perfect for autumn dinners or holidays.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner, Lunch
Cuisine: Italian
Keyword: risotto
Servings: 4 servings
Calories: 632kcal
Author: Lora

Equipment

Ingredients

  • 2½ cups of pumpkin or butternut squash, cubed
  • ½ cup extra-virgin olive oil divided in ½
  • 1 small onion finely chopped (I used sweet onion)
  • 1 ½ cups risotto rice Arborio or Carnaroli
  • ½ cup dry white wine make sure it's a wine you would actually drink (not cooking wine_
  • 4 cups chicken or vegetable broth or stock hot
  • ¼ teaspoon fine sea salt or to taste
  • ½ cup freshly grated Parmigiano-Reggiano more to taste (omit if you're vegan/dairy-free)
  • 4 Tablespoons unsalted butter divided in ½
  • fresh sage leaves

Instructions

Roast the pumpkin

  • Preheat your oven to 375F. Place the cubed pumpkin in a large bowl. Add the olive oil and salt, and with a large spoon, toss to cobmine. Place the pumpkin cubes on a baking sheet lined with aluminum foil (or parchment paper). Roast in the oven for 30 minutes until tender and slightly charred.

Sauté aromatics

  • In a wide skillet or saucepan, heat olive oil and add onion. Cook until translucent. It may take 10 minutes. You do not want the onion to brown or to get any color, so be sure to stir while it's cooking.

Toast the rice

  • Stir in the Arborio rice and cook 1-2 minutes until lightly translucent on the edges.

Deglaze

  • Pour in the white wine and stir until mostly absorbed.

Start adding broth

  • Ladle in the heated broth ½ cup at a time, stirring gently. Wait until each addition is mostly absorbed before adding more. This part of recipe will take about a full 18-20 minutes until the rice is al dente.

Add in the Pumpkin

  • Stir in the pumpkin pieces, breaking them up a little bit with the wooden spoon, but keeping some pieces whole. Reserve some pieces to serve on the plates (optional).

Butter + Sage

  • Meanwhile, in a small skillet, brown 2 tablespoons of the butter with some sage leaves. Set aside to reserve for the end.

Check seasoning

  • Taste a bite toward the last minutes how the salt is (depends on what type of broth you add). You will need to season with salt.

Add butter + cheese

  • Once the risotto is tender but al dente (about 18-20 minutes), remove pan from the heat and add in the reserved butter and the Parmigiano cheese. Add a tablespoon or two of some more broth to loosen it up, as the cheese and butter do thicken up the risotto.

Serve

  • Serve hot. Ladle out onto plates. When you plate up the risotto, it should be flat on the plate. Place a few pieces of the roasted squash on each plate (optional). Drizzle onto each portion a little of the browned butter (optional) and grate on some more Parmigiano-Reggiano (if you like). ENJOY!

Nutrition Disclaimer

Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

Video

Notes

  • Use Arborio rice for the best creamy texture-its starch content is key to that classic risotto consistency.
  • Canned pumpkin purée is perfect for convenience, but homemade roasted pumpkin works beautifully too. Be sure to use canned (not pumpkin pie filling).
  • Add broth slowly and stir gently to release the rice's natural starch-this is what makes risotto so creamy without cream. Use unsalted broth.
  • Season toward the end: Parmigiano adds saltiness, so taste after mixing it in before adjusting the final seasoning.
  • Don't overcook the rice: It should be soft but still slightly al dente in the center.
  • Garnish with fresh sage or thyme for extra autumn flavor and color.

Nutrition

Calories: 632kcal | Carbohydrates: 60g | Protein: 5g | Fat: 39g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 23g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 150mg | Potassium: 82mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 350IU | Calcium: 9mg | Iron: 3mg
Tried this recipe?Mention @savoringitaly or tag #savoringitaly!

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