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Rich and creamy, seasoned with holiday flavors like fresh sage, nutmeg and brandy, this Pumpkin Risotto is the ultimate in Fall comfort foods, right alongside this creamy pumpkin pasta.
Contrary to what might be believed, risotto is not necessarily "hard" to make. It is somewhat time consuming as you have to add liquid and stir pretty constantly. But it's worth it.
Because the end result is this amazingly creamy, soul warming Fall inspired pumpkin risotto. Savory bacon, garlic and shallot cooked together with slightly sweet pumpkin and brandy is just heaven. Kinda like this Pumpkin Spaghetti Alfredo.
The flavors complement each other perfectly and you will want to be eating bowl after bowl of this. So like I said...it's worth it.
Plus, if you have leftovers, you can make these amazing crispy fried risotto cakes!
This Shrimp Risotto made with coconut milk, creamy black truffle risotto, light asparagus risotto, and this rich and spicy Jambalaya Risotto are some more favorite risotto recipes!
Jump to:
Ingredients
Arborio rice is a short grained white rice that has a higher starch content than other types of short grained rice. This higher starch content is what gives risotto it’s creamy texture. Buy arborio rice.
You can used canned or Homemade Pumpkin Puree. I like the homemade as it's fresh and I believe the flavor is better. But canned is fine - just make sure it's NOT pumpkin pie filing. Buy canned pumpkin.
It's important to use fresh sage in this recipe, as it has a much better flavor than dried.
Brandy is used in this recipe as it goes with pumpkin very well. However, you can substitute white wine for the brandy if desired.
The full list of ingredients can be found in the recipe card at the bottom of the post.
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Step By Step Instructions
Heat the butter in a dutch oven over medium heat. Add the crumbled bacon, shallot and garlic and saute until soft, about 2-3 minutes.
Add the rice and saute for 2-3 minutes, or until rice becomes slightly opaque.
Add the brandy and stir continuously until the the liquid has been absorbed, about 1-2 minutes.
Add the pumpkin puree, pepper, sage, nutmeg and salt and stir in.
Start adding the chicken broth, half a cup at a time. Between each half cup, continue stirring until liquid is fully absorbed before adding the next half cup.
**Note the risotto with have a little excess liquid when done. That's ok.
Continue until broth is gone and texture of the risotto is creamy.
Remove from heat and stir in the Parmesan cheese. Adjust salt to taste and serve garnished with fresh sage leaves.
Potential Add-ins/Variations
- Add it cooked shrimp or chicken. Stir it in after you add the last of the chicken broth;
- Add mushrooms when you add the shallot and garlic. Cook until they are softened and liquid has released - about 5-7 minutes;
- Replace the bacon with pancetta;
- Add a ¼ teaspoon of cayenne pepper for just a hint of spice. You can also stir in a teaspoon of harissa paste.
- Make it vegan by substituting vegetable broth for the chicken, olive oil for the butter, and vegan cheese for the Parmesan cheese. Leave bacon out.
Expert Tips
- Make sure to continuously stir the risotto as it cooks - this is what helps provide the creamy texture.
- Substitute white wine for the brandy if you need to - though I highly recommend the brandy for the best flavor.
- Risotto is best served immediately. While it can be stored in the fridge and reheated, it's not nearly as good leftover. I don't recommend making it in advance for parties.
- Substitute any hard cheese such as gruyere, romano, or asiago for the Parmesan cheese.
More Favorite Pumpkin Recipes
- Coconut Curry Pumpkin Soup;
- Instant Pot Pumpkin Soup;
- Thai Pumpkin Curry;
- Pumpkin Pie Bars;
- Pumpkin Scones;
- Roasted Pumpkin Seeds.
Did you make this pumpkin risotto? Rate it and leave a comment to let me know how it turned out.
Recipe
Creamy Pumpkin Risotto
Ingredients
- 1 cup arborio rice
- 4 cups chicken stock
- 2 tablespoons butter
- 2 garlic cloves minced
- 1 shallot minced
- 3 pieces bacon cooked and crumbled
- ½ cup brandy
- 1 cup pumpkin puree
- 2 tablespoons chopped fresh sage
- ⅛ teaspoon ground black pepper
- ¼ teaspoon nutmeg
- 1 teaspoon salt
- ½ cup Parmesan cheese
Instructions
- Heat the butter in a dutch oven over medium heat. Add the crumbled bacon, shallot and garlic and saute until soft, about 2-3 minutes.
- Add the rice and saute for 2-3 minutes, or until rice becomes slightly opaque.
- Add the brandy and stir continuously until the the liquid has been absorbed, about 1 minute.
- Add the pumpkin puree, pepper, sage, nutmeg and salt and stir in.
- Start adding the chicken broth, half a cup at a time. Between each half cup, continue stirring until liquid is fully absorbed before adding the next half cup.
- Continue until broth is gone and texture of the risotto is creamy and a touch brothy.
- Remove from heat and stir in the Parmesan cheese. Adjust salt to taste and serve garnished with fresh sage leaves.
Expert Tips:
- Make sure to continuously stir the risotto as it cooks - this is what helps provide the creamy texture.
- Substitute white wine for the brandy if you need to - though I highly recommend the brandy for the best flavor.
- Risotto is best served immediately. While it can be stored in the fridge and reheated, it's not nearly as good leftover. I don't recommend making it in advance for parties.
- Substitute any hard cheese such as gruyere, romano, or asiago for the Parmesan cheese.
Nutrition
Sarah
I know this is an old post, but I tried this last night, even with the changes I had to make based on what I had on hand, it was great. I was out of arborio rice and had to use farro, but I think the nuttiness of the farro may have made it even better than it would have been with rice? (And as a Cajun, saying anything is better than rice feels a bit sacrilegious, so you know it must have been good!) I also finished it with a drizzle of roasted walnut oil, which I highly suggest trying!
And this isn't an issue that most people will probably have, but if you're out of regular brandy, Calvados (apple brandy) worked really well! I'm so glad I tried it instead of defaulting to wine or extra stock.
Danielle
I'm so glad you liked it! I actually love the idea of using farro - I'm definitely going to try that one of these days. And also great use of the walnut oil 🙂 Thanks so much for your comment!
Kim
So good. I was a little nervous using a 1/2 brandy so I cut in half but overall really nice fall dish. Wish I could add a pic 😁
Danielle
I'm so glad you liked it 🙂
Scarlet
This pumpkin risotto sounds so good. I am pinning to make soon!
Danielle
Thanks!
Alisa Infanti
I love that you used the bacon fat in this recipe. That stuff is gold and added such a great flavour.
Danielle
Bacon fat is the best!
Beth
This looks and sounds fantastic! I can't wait to give this a try!
Danielle
Thanks!
Jen
I'm usually too intimidated to try my hand at making risotto because I've always heard it's hard to master but I love the way you broke down the process easily. Definitely gives me the confidence to try. This looks and sounds amazing!
Danielle
Thanks Jen!
Maria
What can I substitute for the brandy and white wine if I don’t want to use either of it?
Danielle
You can just use chicken r vegetable broth to substitute.
Jess
I love all things Pumpkin! This is perfect for Fall!
Danielle
Totally!
Gina
I just made risotto yesterday and completely agree with you, it's not hard at all! I have no idea where that misguided perception came from! Love this pumpkin twist and with an open can of pumpkin in the fridge, I'll be trying this soon!
Danielle
It's def not! Just takes a little time. Hope you get a chance to make this one!