Ultimate Creamy Pumpkin Risotto with Pepitas

My Creamy Pumpkin Risotto with Pepitas transforms ordinary autumn evenings into something special. The silky texture and warm spices create pure comfort in every spoonful.

When October arrives, I find myself reaching for this Pumpkin Risotto with Pepitas recipe again and again. The golden color alone makes my kitchen feel like home.

This rich, velvety dish brings together creamy arborio rice with smooth pumpkin and crunchy pepitas perfectly.

What makes this Pumpkin Risotto with Pepitas a keeper for years to come

The way the rice slowly absorbs each ladleful of warm broth creates the most incredible creamy texture. I love watching it transform from simple grains into something magical.

You can smell the nutmeg and sage dancing together as they hit the pan. The Pumpkin Risotto with Pepitas fills every corner of your home with autumn warmth.

Those toasted pepitas add just the right amount of crunch against all that creamy goodness.

The simple pantry and fridge items for Pumpkin Risotto with Pepitas

• 4 tablespoons unsalted butter – I like European-style for extra richness
• 1 large yellow onion, finely diced – Sweet onions work beautifully too
• 2 cups arborio rice – Don’t swap with long-grain; starch content is key
• 6 cups warm chicken broth – Vegetable broth works for a vegetarian version
• 1 cup pure pumpkin puree – Use plain puree, not pumpkin pie filling
• ¼ teaspoon fresh grated nutmeg – Pre-ground works, but fresh tastes brighter
• 1 tablespoon fresh sage, chopped – Or 1 teaspoon dried sage
• 2 tablespoons cold butter – For that final creamy finish
• ¾ cup freshly grated Parmesan cheese – Grated fresh for best melting
• ½ cup toasted pepitas – Toast at home or buy pre-toasted
• Sea salt and freshly ground black pepper – To season generously

The key to amazing Pumpkin Risotto with Pepitas starts with quality arborio rice. I always keep my broth warm in a separate pot while cooking.

Easy Butternut Squash Ravioli pairs wonderfully with this risotto for a complete autumn feast.

How I Make This Creamy Pumpkin Risotto with Pepitas

1. Warm your chicken broth in a medium saucepan over low heat. Keep it at a gentle simmer throughout the cooking process, around 15 minutes total preparation time.
2. Melt 4 tablespoons of butter in a heavy-bottomed pot over medium heat. The butter should foam and smell nutty without browning, about 2-3 minutes.
3. Add the diced onion and cook until softened and translucent, stirring occasionally for 6-8 minutes. You’ll hear the gentle sizzling as moisture evaporates.
4. Stir in the arborio rice and toast for 2-4 minutes, stirring constantly. The grains should look slightly translucent around the edges and smell toasted.
5. Add your first ladleful of warm broth (about 3/4 cup) and stir continuously. The mixture will bubble enthusiastically at first, then settle into a gentle simmer.
6. Continue adding broth one ladleful at a time for 18-20 minutes total. Wait until each addition is almost completely absorbed before adding more. The rice should move freely when stirred.
7. Fold in the pumpkin puree during the last 5 minutes of cooking. The risotto will turn a beautiful golden orange color immediately.
8. Add the nutmeg and chopped sage, stirring gently to distribute the flavors. The sage will release its earthy aroma right away.
9. Remove from heat and stir in the cold butter and most of the Parmesan cheese. This creates that signature creamy, glossy finish we all love.
10. Season generously with salt and pepper to taste. The flavors should be balanced and rich without being overpowering.
11. Serve immediately topped with toasted pepitas and the remaining Parmesan cheese. Risotto waits for no one!

My personal tricks for the best Creamy Pumpkin Risotto with Pepitas

Never rush the stirring process – that constant motion releases the starch that makes risotto creamy. I actually find the rhythmic stirring quite relaxing after busy days.

Keep your broth warm throughout cooking so it doesn’t shock the rice temperature. Cold broth will stop the cooking process and create uneven texture in your Pumpkin Risotto with Pepitas.

Taste the rice frequently during the last 10 minutes of cooking to check for doneness. It should have a slight bite but no chalky center when ready.

Can I make this Creamy Pumpkin Risotto with Pepitas ahead of time?

Risotto tastes best served immediately, but you can reheat leftovers gently with additional warm broth. The texture won’t be quite the same, but it’s still wonderful.

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What can I substitute for the pepitas?

Toasted pine nuts, chopped walnuts, or even sunflower seeds work beautifully in this recipe. Each adds its own unique flavor and crunch to complement the creamy base.

How do I store leftover Pumpkin Risotto with Pepitas?

Refrigerate leftovers for up to 3 days in an airtight container. Reheat gently with a splash of broth, stirring frequently to restore creaminess.

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Can I freeze this risotto?

I don’t recommend freezing as the texture becomes grainy when thawed. It’s better to make smaller batches and enjoy it fresh each time.

If you love autumn recipes as much as I do, follow me on Pinterest for more seasonal inspiration! I share new comfort food ideas every week.

My favorite occasions to make Creamy Pumpkin Risotto with Pepitas

I serve this rich risotto as a main course with a simple arugula salad. The peppery greens cut through all that creamy richness perfectly.

Ultimate Creamy Pumpkin Pasta Bake makes another excellent choice when you’re craving pumpkin comfort food.