Go Back
+ servings

Pumpkin Risotto

This colorful, easy to make risotto will be a hit with your family and satisfy your sweet and savory cravings at the same time!
5 from 5 votes
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Main Course, Side Dish
Cuisine American
Servings 4
Calories 583 kcal


  • 4 cups vegetable broth
  • 1 cup canned pumpkin puree
  • 1/4 medium white onion minced
  • 3/4 tsp salt
  • 1/4 tsp dried thyme
  • 1 1/2 cups arborio rice
  • 1 tsp white wine vinegar
  • 1/4 tsp nutmeg
  • 1/8 tsp black pepper
  • 1/2 cup goat cheese crumbled
  • 1/2 cup dried cranberries


  • In a medium saucepan, whisk the pumpkin, vegetable broth and white wine vinegar together over medium heat.
  • Melt the butter in a large saucepan or dutch oven over medium heat - allow the butter to brown (5-7 minutes). Once the butter has browned, add the onion and salt - cook for 3 minutes and then add the thyme and rice, cooking for another minute.
  • Lable the stock into the rice, stirring occasionally until the liquid has been absorbed. Continue to ladle and stir the stock until all of the stock has evaporated. Totally cooking time should be 20-25 minutes.
  • Serve warm, with goat cheese and dried cranberries.


Sodium: 1405mgCalcium: 545mgSugar: 3gFiber: 4gPotassium: 439mgCholesterol: 59mgCalories: 583kcalFat: 22gProtein: 28gCarbohydrates: 66gIron: 4mg
Keyword #cranberry, #goatcheese, #pumpkin, #risotto
Tried this recipe?Let us know how it was!