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Good to Know
- Serves 4, ready in about 55 minutes
- Naturally gluten-free
- Works as a main dish or a Thanksgiving side
- Reheats well for next-day lunch
- Easy to make vegetarian or vegan with a few swaps
Why You’ll Love This Pumpkin Risotto
Risotto has always been my go-to gluten-free option at Italian restaurants, and once I started making it at home I was amazed at how easy it is to customize. If you’ve made and loved my butternut squash risotto or cauliflower mushroom risotto, this pumpkin version is another cozy way to change up your dinner routine. Bonus points for how good it makes the whole house smell while it cooks.
Risotto has a reputation for being fussy, but this one is much simpler than most people think. Once you get into the rhythm of adding the broth a little at a time, it’s a relaxing dish to make, and the creamy results are well worth it. It also reheats surprisingly well, which makes it great for leftovers or for a smaller holiday meal.
Ingredients You’ll Need
- Bone broth or chicken broth: Creates the rich, savory base that slowly cooks the rice. Use vegetable broth to keep it vegetarian or vegan.
- Pumpkin puree: Adds creamy texture and subtle pumpkin flavor. Be sure to use 100% pumpkin puree, not pumpkin pie filling.
- Bacon: Adds savory flavor and a crispy topping, and the rendered fat builds flavor through the whole dish.
- Onion and garlic: The aromatic base for the risotto.
- Arborio rice: This short-grain Italian rice releases starch as it cooks, which gives risotto its signature creaminess.
- Fresh sage and thyme: Sage brings a warm, earthy note that pairs perfectly with pumpkin, and thyme adds a subtle herbal brightness.
- Nutmeg: Just a pinch adds warmth and rounds out the pumpkin.
- Parmesan cheese: Makes the risotto extra creamy while adding a rich, nutty depth.
- Coconut milk: Stirred in at the end for a silky finish. Heavy cream works too.
- Sea salt and black pepper: To season as you go and balance the richness.
Recipe Variations
- Make it vegetarian: Omit the bacon and use vegetable broth. For extra savory depth, stir a small spoonful of white miso into the broth.
- Make it vegan: Skip the bacon and Parmesan, use vegetable broth, and swap in nutritional yeast or a dairy-free Parmesan.
- Use heavy cream instead: If you don’t have coconut milk, finish with an equal amount of heavy cream.
- Swap the pumpkin: Butternut squash puree works well for a slightly sweeter flavor.
- Add vegetables: Stir in sautéed mushrooms or baby spinach during the last few minutes of cooking.
- Naturally gluten-free: This recipe is naturally gluten-free, but if you’re cooking for someone with celiac disease, double-check that your broth and Parmesan are certified gluten-free.
How to Make Pumpkin Risotto
Step 1: In a medium saucepan, whisk together the broth and pumpkin puree until smooth, and heat over medium-low until warm. Keep it warm while you make the risotto.
Step 2: Meanwhile, cook the bacon in a large skillet or Dutch oven over medium heat until crisp, about 8 to 10 minutes. Transfer the bacon to a paper towel-lined plate and reserve about 1 tablespoon of the bacon fat in the pan.
Step 3: Add the onion to the reserved bacon fat and cook for 4 to 5 minutes, until softened. Stir in the garlic and cook for another 30 seconds, until fragrant.
Step 4: Add the Arborio rice, sage, thyme, salt, and pepper. Stir continuously for 1 to 2 minutes, until the rice is lightly toasted and coated in the fat.
Step 5: Add about 1 cup of the warm pumpkin broth to the rice. Stir frequently until most of the liquid has been absorbed. Continue adding the warm broth about ½ cup at a time, stirring frequently and letting each addition absorb before adding more. Keep going until the rice is creamy and tender with a slight bite in the center, about 25 minutes.
Step 6: Remove the pan from the heat. Stir in the Parmesan, coconut milk, and nutmeg until smooth and creamy. Taste and adjust with more salt and pepper if needed.
Step 7: Top with the crispy bacon and extra Parmesan, and serve right away while it’s hot and creamy.
Expert Tips
- Keep the broth warm. Cold liquid shocks the rice and slows everything down, so warm broth keeps the cooking smooth and even.
- Keep stirring. Constant stirring is what releases the starch and makes the risotto creamy, so resist the urge to walk away.
- Be patient with the broth. Wait until most of the liquid has absorbed before adding the next ladleful. Rushing it won’t give you the same creamy texture.
- Taste the rice before serving. It should be tender with just a slight bite in the center. Every brand of Arborio cooks a little differently, so use the timing as a guide, not a rule.
- Serve it right away. Risotto is creamiest straight off the stove. If it sits, stir in a splash of warm broth to loosen it back up.
- Grate your own Parmesan. Freshly grated melts more smoothly into the risotto than pre-shredded.
What to Serve with Pumpkin Risotto
This creamy pumpkin risotto is hearty enough to eat on its own, but it also pairs beautifully with simple proteins and seasonal sides. A few of my favorites:
- A winter kale salad to add freshness and balance the richness of the risotto.
- Grilled chicken thighs for an easy weeknight dinner.
- Garlic Dijon Instant Pot pork tenderloin for a more elegant fall meal.
Storage Tips
Store leftover pumpkin risotto in an airtight container in the fridge for up to 4 days. For the best texture, keep the bacon bits in a separate container so they stay crisp.
To reheat, warm it gently on the stovetop or in the microwave with a splash of broth or water to loosen it up. Risotto naturally thickens as it chills, so a little liquid brings back the creamy consistency.
I don’t recommend freezing this one, since the rice can turn mushy after thawing.
Recipe FAQs
Risotto is best served right after cooking, when it’s at its creamiest. If you need to, you can make it a few hours ahead and gently reheat it with a splash of broth before serving.
Gummy risotto usually comes from rushing the broth or over-stirring after the cheese goes in. Add the liquid in stages and let each addition absorb before the next, and once you stir in the Parmesan and coconut milk, mix just until combined and then serve. Using true Arborio rice matters too, since its starch is what creates the creamy, not gluey, texture.
Yes. Canned pumpkin puree works perfectly here, just make sure it’s 100% pumpkin and not pumpkin pie filling.
Arborio is the classic choice because its high starch content creates that signature creamy texture. If you can find them, Carnaroli or Vialone Nano also work beautifully.
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Creamy Pumpkin Risotto with Crispy Bacon
Video
Ingredients
- 4 cups bone broth, or chicken broth
- 1 cup pumpkin puree
- 5 oz bacon, chopped
- 1 onion, diced
- 3 garlic cloves, minced
- 1¼ cup arborio rice
- 1 tbsp chopped sage
- 1 tsp fresh thyme
- 1/2 tsp sea salt, plus more to taste
- 1/4 tsp ground black pepper, plus more to taste
- 1/2 cup freshly grated parmesan, plus more for garnish
- 1/4 cup coconut milk, or heavy cream
- 1/4 tsp nutmeg
Instructions
- Heat broth and pumpkin puree in a saucepan over med low heat until just simmering. Cover and keep warm over low heat.4 cups bone broth, 1 cup pumpkin puree
- Add bacon pieces to a dutch oven or a pot over medium heat. Cook stirring until browned and crisp, about 8-10 minutes.5 oz bacon
- Remove the bacon bits with slotted spoon and set aside. Reserve 1 tbsp of bacon grease in the pot and remove the rest.
- Add onion and sauté for about 5 minutes, stirring in garlic at the last minute.1 onion, 3 garlic cloves
- Add rice, sage, thyme, salt and pepper. Stir to toast the rice for about 2 minutes.1¼ cup arborio rice, 1 tbsp chopped sage, 1 tsp fresh thyme, 1/2 tsp sea salt, 1/4 tsp ground black pepper
- Pour in a ladle of warmed pumpkin and broth mixture (about 1/2 cup) in the pot and stir cooking until the liquid has evaporated. Add another ladle of the broth and keep cooking until it evaporates again. Repeat this process until the rice is creamy and soft in texture with a bit of bite to it – about 25 minutes.
- Stir in parmesan, coconut milk, and nutmeg. Taste to add more salt, if needed.1/2 cup freshly grated parmesan, 1/4 cup coconut milk, 1/4 tsp nutmeg
- Serve warm, garnished with bacon bits, more grated parmesan, and ground black pepper.
Notes
- Keep the broth warm. Cold liquid shocks the rice and slows everything down, so warm broth keeps the cooking smooth and even.
- Keep stirring. Constant stirring is what releases the starch and makes the risotto creamy, so resist the urge to walk away.
- Be patient with the broth. Wait until most of the liquid has absorbed before adding the next ladleful. Rushing it won’t give you the same creamy texture.
- Taste the rice before serving. It should be tender with just a slight bite in the center. Every brand of Arborio cooks a little differently, so use the timing as a guide, not a rule.
- Serve it right away. Risotto is creamiest straight off the stove. If it sits, stir in a splash of warm broth to loosen it back up.
- Grate your own Parmesan. Freshly grated melts more smoothly into the risotto than pre-shredded.
- Store leftover pumpkin risotto in an airtight container in the fridge for up to 4 days. For the best texture, keep the bacon bits in a separate container so they stay crisp
- To reheat, warm it gently on the stovetop or in the microwave with a splash of broth or water to loosen it up. Risotto naturally thickens as it chills, so a little liquid brings back the creamy consistency.
- I don’t recommend freezing this one, since the rice can turn mushy after thawing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this for Thanksgiving. I need side dishes that I can make on the stove top and this worked great. I have actually never made risotto before, and it was surprisingly easy- just keep stirring!
Yay, thanks so much!! Hope you had a wonderful Thanksgiving!
Delicious, loved it!
Made this in my instant pot, turned out delicious! I love your recipes!
Such a great idea to use the Instant Pot! I’m so happy you enjoyed it.
I made this for my husbands birthday and it was so good! I made a few small shifts in the recipe (used more rice cause I could not find my 1/4th measuring cup 🤦♀️), used pumpkin spice cause I didn’t have nutmeg, and added mushrooms and it came out really well. Served it with scallops and asparagus!
Yum!! Sounds delicious and I’m so glad it turned out well with small adjustments. Thanks so much for leaving a review, and happy belated to your husband!