Recipe: Pumpkin Risotto

Post by Olivia Martino Blodgett, Registered Dietitian, Personal Chef and Owner

This recipe was inspired by one of our kid’s cooking classes, but tailored to meet the dietary needs of personal chef clients.  It couldn’t be simpler and is the perfect cozy recipe for a chilly Halloween evening!

Pumpkin Risotto

Serves: 4


1 onion, diced

1 Tbsp olive oil

1 Tbsp vegan butter (or regular butter if not vegan)

1 cup arborio rice

1 1/2 cups pumpkin puree

1 quart veggie broth

3 Tbsp chopped sage, divided

2 Tbsp nutritional yeast (or parmesan if not vegan)

Salt and pepper to taste


Bring broth to a simmer in a medium saucepan.  Reduce heat until no longer simmering and keep warm while preparing the rest of the risotto.

In a second medium saucepan melt butter and olive oil.  Add onion and saute until translucent.  Add rice and pumpkin, stir to combine and cook for 3-4 minutes.

Ladle one cup of the broth into the rice mixture and stir to combine.  Allow mixture to cook for a few minutes, or until most of the broth is absorbed, stirring every so often. Continue adding broth in this manner, as well as a pinch of salt here and there, until all broth is gone.  Add 2 Tbsp of the chopped sage, pepper, nutritional yeast and any additional salt that is needed.  Serve risotto immediately, garnished with the remaining sage.


Leave a Reply

Your email address will not be published.