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Pumpkin risotto in a small bowl with parmesan cheese on the side
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5 from 24 votes

Pumpkin Risotto

Made with jasmine rice, this vegetarian pumpkin risotto is easy to make with just a few simple ingredients. Full of flavor, it's perfect for fall!
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Resting time 20 minutes
Total Time 45 minutes
Servings 4 servings
Calories 374kcal
Author Yumna Jawad


  • 4 cups vegetable broth
  • 1 cup pumpkin puree
  • 1 cup Lundberg Family Farms Organic Jasmine rice
  • 3 tablespoons olive oil
  • ¼ cup white onion minced
  • 1 garlic clove minced
  • 5 sage leaves chopped
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¾ cup parmesan cheese shredded


  • Combine pumpkin puree with the vegetable broth in a blender and blend until well pureed, pour over the rice and let stand for 10 minutes, stirring occasionally. Drain the rice, keeping the broth mixture separately, and let stand for 10 minutes.
  • Heat olive oil in a pot over medium high heat; add the sage and fry briefly, about 15 seconds. Add the drained rice followed by the onion and garlic, stir to toast rice, about 1 minute. Add the previously strained liquid, salt, and black pepper and bring to a boil, reduce to a very low simmer. Cover pot and simmer until all the liquid has been absorbed, about 15 minutes.
  • Add the parmesan cheese and stir until cheese has fully melted. Cover and simmer for 5 more minutes before serving.


Storage: Store any leftovers in an airtight container. They will last about 2-3 days in the fridge, but the consistency is best on the first day. Re-heat in the microwave with a splash of vegetable broth and a dab of butter and/or parmesan cheese.


Calories: 374kcal | Carbohydrates: 47g | Protein: 11g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 13mg | Sodium: 1828mg | Potassium: 211mg | Fiber: 3g | Sugar: 5g | Vitamin A: 10179IU | Vitamin C: 4mg | Calcium: 251mg | Iron: 1mg