The Best Healthy Pumpkin Risotto Recipe (2024)

Key Ingredients For Brown Rice Pumpkin Risotto

Short Grain Brown Rice

Typically risotto is made with arborio rice, but today we opted for healthier whole-grain brown rice. To make the risotto creamy, you’ll need to get short grain brown rice, like the kind by Lundberg Farms. It is starchier than long grain brown rice so it is better for making creamy risotto. You can find it in the bulk section at the health food store and in larger supermarkets.

Pumpkin Puree

You’ll also need pureed pumpkin. I happened to have a cooking pumpkin from my CSA, so I roasted and pureed it on the weekend and used that.If you are short on time, this recipe works with canned pumpkin.

If you want to make your Pumpkin Puree from scratch, follow these instructions for Homemade Pumpkin Puree.And if you do save the seeds to make Crispy Roasted Pumpkin Seeds to garnish your bowls of risotto with.

Pecorino Romano Cheese

I love the salty briny taste of this hard Italian cheese, but if you can’t find Pecorino Romano, substitute fresh Parmesan.

Other Ingredients For This Risotto Recipe

• Extra-virgin olive oil
• Garlic, minced
• Shallots, minced
• 1/2 cup dry white wine
• Reduced-sodium broth, such as chicken or vegetable
• Nutmeg, salt, pepper, cinnamon and fresh sage

Step By Step Instruictions For The Best Creamy Brown Rice Pumpkin Risotto

1. To make this recipe, you’ll want to have a saucepan with a lid. Unlike traditional risotto where it cooks uncovered, this recipe requires a longer cooking time with the lid on.Heat the oil in the saucepan over medium heat. Add in the garlic and shallot and cook it just until it is beginning to brown.
2. Next, toast the rice by cooking it in the oil. Just stir it into the garlic and shallot and cook it until the rice grains start to get translucent in spots.
3. Stir in wine and cook, stirring often until the wine has mostly evaporated, 2 to 3 minutes.
4. Stir in broth, nutmeg, salt and pepper, increase heat to high and bring to a boil. Cover, reduce heat to low and simmer undisturbed until most of the liquid has been absorbed, 30 minutes.
5. Stir in pumpkin, sage and cinnamon and cook, stirring often until the mixture is thickened and the rice is tender, 10 to 15 minutes.
6. Remove from heat, stir in 3/4 cup Romano cheese, cover and let sit 5 minutes off the heat to thicken further. Serve sprinkled with the remaining 1/4 cup cheese, more freshly ground pepper and sage leaves for garnish.

What goes with Pumpkin Risotto?

The sweet and savory tastes in this recipe pair well with salads with leafy greens and fruity elements in them such as Massaged Kale Salad with Apple. We also think our Chopped Winter Salad would be a great pairing idea. Or you can top it with chicken or roasted portobellos to make it more hearty. Serve chilled dry Italian white wine with spicy notes such as Grillo or an unoaked Chardonnay.

What are some variations to try?

You can make this recipe vegan by using vegetable broth (I like Imagine No Chicken best) and skipping the Pecorino. Add in a pinch more salt and drizzle it with olive oil for added richness. If you can find it, hazelnut oil is a great way to add buttery rich flavor to vegan dishes.
You can also add pancetta or bacon to this recipe. Brown the pancetta or bacon first, then use a slotted spoon to remove it from the pan. Use the bacon grease to cook the shallot and garlic. When the risotto is finished, stir the bacon into the risotto with the Pecorino.
You can also substitute another type of roasted and pureed winter squash such as butternut squash, red kuri or kobocha.

Can this recipe be made ahead?

This recipe is great reheated, but the texture does become much thicker as it cools. It will be too thick to reheat on the stovetop, and we recomend using a microwave. Use 100% power, and stir every one to two minutes.
Leftovers can also be made into risotto cakes. Drop 2 tablespoon scoops of leftover warm risotto onto a parchment-lined baking sheet and refrigerate until cold. Store covered up to two days. Cook in a hot non-stick skillet with olive oil until browned on both sides. Serve with creme fraiche or apple butter.

What is the best rice to use for risotto?

Both arborio and carnaroil are traditionally used in Italian risottos. Their short grain, and high starch make them perfect for the creamy texture of risotto. We have used short grain brown rice here because it is healthy, high in fiber and a whole grain.
This recipe works with arborio or carnaroli too. You’ll want to note that these white rices are much faster cooking than brown rice. So in step 4, cook the arborio or carnaroli covered for 15 minutes. Then remove the lid, add in the pumpkin and seasoning and cook only until the arborio is al dente, creamy and thickened.

More Pumpkin and Risotto Recipes To Try

• This recipe for Brown Rice Risotto with Peas and herbs is a springtime alternative to this one! I used cheddar cheese to give it a tangy cheesy flavor.
• This recipe for Maple Bourbon Pumpkin Pie is a great alternative to basic pumpkin pie, but just as easy!
• For another veggie-inspired brown rice risotto, try this Kale Risotto too.
• This recipe for Pumpkin Pie Dip is a wonderful fall snack for dipping apples. Or try this Maple Pumpkin Cornbread or Pumpkin Scones for two other snacks.
• For soups: our Roasted Pumpkin Soup is vegan and uses a whole roasted pumpkin. This Thai-inspired Pumpkin Curry Soup is a super-fast 15-minute vegetarian dinner to make all season long!
• This holiday season, try adding this Pumpkin Quinoa Pilaf to the menu for vegetarians and meat-eaters alike!
• Our two pumpkin bread recipes are not to be missed. This Healthy Chocolate Chip Pumpkin Bread is an all-time favorite. And this Streusel Top Pumpkin Bread is a great gift from the kitchen.