Pumpkin Risotto-The Little Shop of Olive Oils

Pumpkin Risotto


  1. 2 cups Arborio rice
  2. 4 cups chicken or vegetable broth (you might need more depending on the desired consistency)
  3. 1 cup cubed pumpkin or pumpkin puree (fresh or canned)
  4. 1 medium onion, finely chopped
  5. 2 cloves garlic, minced
  6. 1/2 cup white wine (optional)
  7. 1/4 cup Parmesan cheese, grated
  8. 3 tablespoons Premium Extra Virgin Olive Oil
  9. Salt and pepper to taste
  10. Fresh herbs (like thyme or rosemary) for garnish


  • Warm the broth in a saucepan. Keep it on low heat so it remains warm throughout the cooking process.
  • In a large, deep skillet, heat the EVOO over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute.
  • Stir in the Arborio rice and cook, continuously stirring, until the rice is well-coated in the oil and has a slightly translucent edge, about 2-3 minutes.
  • Pour in the white wine (if using) and stir continuously until the wine is mostly evaporated.
  • Begin adding the warm broth, one ladle at a time, to the rice. Continuously stir until almost all of the liquid is absorbed before adding the next ladle of broth.
  • After you've added about half of the broth, stir in the pumpkin. Continue adding broth, one ladle at a time, and stirring until the rice is tender and has a creamy consistency.
  • Stir in the grated Parmesan cheese. Season with salt and pepper to taste. If the risotto is too thick, you can add a little more warm broth or water to reach your desired consistency.
  • Dish out the pumpkin risotto into bowls. Garnish with fresh herbs and an additional drizzle of EVOO if desired.
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