For a satisfying and delicious dinner party dish, try this delightful No-Stir Pumpkin Risotto – it’s sure to impress! This easy pumpkin risotto is both elegant and satisfying, with layers of flavors and textures throughout. It marries the creamy richness of arborio rice with the earthy sweetness of pumpkin. Infused with aromatic garlic and finished with a touch of nutmeg, Parmesan and crispy fried sage, it’s a dish that not only warms the soul but also celebrates the bounty of fall.
The pumpkin risotto can be cooked up to five days in advance, but you’ll want to add the pumpkin purée, Parmesan cheese and nutmeg when ready to serve in order to preserve their bright notes. With simple ingredients and straightforward steps, you can whip up this stunning risotto in about 40 minutes – perfect for cozy evenings or festive gatherings.
To make the No-Stir Pumpkin Risotto, you will need the following ingredients:
To a large pot over high heat, add 6 cups vegetable broth and 1 bay leaf. Bring the broth to a simmer, then reduce the heat to maintain a gentle simmer.
In the meantime, as the broth comes to a simmer, start cooking the risotto. In a large, heavy-bottomed pot or Dutch oven over medium heat, melt 2 tablespoons unsalted butter. Once melted, add in 1 diced onion and 1 teaspoon kosher salt and cook, stirring occasionally, until the onion is soft and translucent, about 4-5 minutes.
Stir in 3 finely chopped or grated garlic cloves and cook until fragrant, about 30 seconds.
To the pot with the aromatics, add 2 cups arborio rice and stir to combine. Toast, stirring occasionally, until the rice is lightly toasted, about 5 minutes. The rice will take on a light golden-brown color. If it's browning too fast, reduce the heat.
Raise the heat under the rice and onion to medium-high, then add in 1 cup dry white wine to deglaze the bottom of the pan. Bring to a boil and cook, stirring constantly, until the wine is absorbed, about 3-4 minutes.
Reserve 1 cup of the vegetable broth. Pour the remaining 5 cups into the pot with the rice, bring to a boil, then reduce to low heat. Cover and cook the risotto for 20 minutes.
Remove the risotto from the heat and add in the remaining 2 tablespoons butter, 1 cup vegetable broth, 1 can pumpkin purée, ½ cup grated Parmesan cheese, and ¼ teaspoon nutmeg, stirring until well combined. Cover and let sit for 5 minutes.
Garnish with fried sage leaves and extra grated Parmesan cheese, if you wish, and serve immediately. Enjoy!
Embrace the warm flavors of fall with this comforting No-Stir Pumpkin Risotto recipe that’s both satisfying and quick to prepare! Did you make it? Let us know! Tag @cookmerecipes on Instagram and hashtag it #cookmerecipes.
Deliciously simple dish! Made it for a gathering, everyone loved it. The pumpkin flavors blend perfectly, and it was so easy. Even had time to tell stories while cooking!
Delicious! Made this for my family gathering and everyone loved it. The flavors were incredible and easy to follow the steps. Just perfect!
Delicious dish! My family loved the flavors in this pumpkin risotto. It was perfect for our cozy family dinner last weekend. I can't wait to make it again!
I made this No-Stir Pumpkin Risotto for our anniversary dinner. It was simply great! The flavors were rich and creamy, just like my wife's favorite dish. This recipe made it easy and turned out perfect. I can't thank you enough for sharing it.
Wow!
I made the No-Stir Pumpkin Risotto for my family last night and we all loved it! The creaminess and pumpkin flavor was amazing. I was so proud to serve it because it was super easy to make and looked fancy! Thanks for such a great recipe that brings everyone together.
Absolutely loved this No-Stir Pumpkin Risotto! I made it for a small gathering, and everyone raved about it. It's so simple yet so elegant. The creamy goodness with the hint of nutmeg took me back to my childhood autumns. Definitely a fab dish for fall.
Tastes as magnificent as it looks!
Vegetarian Recipes
