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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.
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 and this rich and spicy Jambalaya Risotto are some more favorite risotto recipes!
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.
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 1/4 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
Did you make this pumpkin risotto? Rate it and leave a comment to let me know how it turned out.
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
- 1/2 cup brandy
- 1 cup pumpkin puree
- 2 tablespoons chopped fresh sage
- 1/8 teaspoon ground black pepper
- 1/4 teaspoon nutmeg
- 1 teaspoon salt
- 1/2 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
