Amazingly Easy 15 Minute Pumpkin Risotto Recipe

This unbelievably creamy and dreamy pumpkin risotto is ready in just 15 minutes! Inspired by a Sunset Magazine recipe (Oct 1997), this updated version skips the instant rice for a richer, more authentic flavor. Easily adaptable for vegetarians, it's the perfect weeknight meal that tastes like a gourmet restaurant creation. Get ready to impress your family and friends with this surprisingly simple dish!

Prep Time 5 mins
Cook Time 20 mins
Calories 377.5 kcal
Protein 22g
Rating 3.0 (1 Reviews)
Amazingly Easy 15 Minute Pumpkin Risotto 37

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Amazingly Easy 15 Minute Pumpkin Risotto

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How to Make Amazingly Easy 15 Minute Pumpkin Risotto

  1. Melt olive oil and butter in a large saucepan over medium-high heat.
  2. Add chopped onion and nutmeg. Cook, stirring frequently, until onion is softened, about 5 minutes.
  3. In a small bowl, whisk together cornstarch and 2 tablespoons of the chicken broth until smooth. Set aside.
  4. Add the remaining chicken broth, white wine, pumpkin puree, and cooked Arborio rice to the saucepan.
  5. Gradually whisk in the cornstarch mixture, stirring constantly. Increase heat to high and bring to a boil, stirring constantly, for 3-4 minutes, until the sauce thickens.
  6. Remove from heat, cover, and let stand for 5 minutes to allow the risotto to fully absorb the flavors.
  7. Stir in the grated Parmesan cheese.
  8. Season generously with salt and freshly ground black pepper to taste. Serve immediately and enjoy!

Nutrition Information (Approximate per serving)

Sodium

13 g

Sugar

13g

Fat

19g

Carbs

21g