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This creamy pumpkin risotto brings together the best flavors of fall in one comforting dish. Made with pumpkin puree, crispy bacon, fresh sage, and a touch of maple, it’s the perfect fall meal for a weeknight dinner or holiday table.
This recipe originally featured roasted butternut squash, but these days I almost always reach for pumpkin purée. It’s easy, delicious, and saves so much time. I also love making big batches of homemade pumpkin purée to keep on hand throughout the fall. This risotto is one of my favorite things to make during the fall season. It’s a warm, creamy comfort food dinner that always feels like a win even on a weeknight.
If you’ve never made risotto at home, don’t worry! This is one of those recipes that looks fancy but is easy to make. I love making this when we want something warm, comforting, and just a little elevated bit without a ton of work. The combo of maple and bacon adds that sweet-savory twist that even my pickiest eater goes for.
Why You’ll Love This Pumpkin Risotto
- Creamy, dreamy texture without heavy cream
- Pumpkin, sage, and nutmeg for classic fall flavor
- Ready in 40 minutes – pantry-friendly and weeknight-easy
- Family-friendly and easy to adapt for vegetarian diets
- Elegant enough for holidays, easy enough for weeknights
Ingredient You’ll Need
- Pumpkin Puree – Smooth, convenient, and full of fall flavor. You can use either canned or homemade pumpkin purée. Just make sure it’s 100% pumpkin and not pie filling.
- Arborio Rice – This short-grain rice creates risotto’s signature creamy consistency.
- Bacon – Adds smoky, salty crunch. Omit for a vegetarian version.
- Shallot -Provides a subtle, sweet onion flavor. Yellow onion works as a swap.
- Garlic -Builds a savory flavor base.
- Olive Oil – Used for sautéing aromatics and toasting the rice.
- Chicken or Vegetable Broth – Adds moisture and flavor as the rice cooks.
- White Wine – Adds acidity and depth. If needed, substitute with extra broth.
- Fresh Sage – Brings classic fall aroma and flavor. Use 1–2 teaspoons dried if fresh isn’t available.
- Ground Nutmeg – A pinch adds warmth that complements the pumpkin.
- Maple Syrup – Optional, but adds sweet balance to the savory ingredients.
- Parmesan Cheese – Adds rich, salty finish. Freshly grated is best.
How to Make Pumpkin Risotto
- Warm the Broth
Start by adding your broth to a small saucepan and placing it over low heat. This step is key because adding cold broth can shock the rice, slowing down the cooking process and making the texture uneven instead of smooth and creamy. - Crisp the Bacon
In a large Dutch oven or deep skillet, cook diced bacon over medium heat until golden and crispy. Use a slotted spoon to transfer it to a paper towel-lined plate. Pour off most of the rendered fat, but leave about a teaspoon in the pan for flavor. - Sauté the Aromatics
Add olive oil to the pan, then sauté the shallot until soft and translucent, about 3–4 minutes. Stir in the garlic, sage, and nutmeg, and cook for another 30 seconds until fragrant. Don’t let the garlic brown, you’re just waking up the flavors.
- Toast the Rice & Deglaze
Stir in the Arborio rice and cook for 1–2 minutes until the grains look slightly translucent at the edges. This step adds depth and helps the rice absorb liquid evenly. Pour in the white wine and stir until it mostly evaporates and the bottom of the pan is nearly dry. - Add Broth Slowly
Begin adding warm broth ½ cup at a time, stirring often and letting each addition absorb before adding the next. Be sure to use hot stock. Cold broth can slow things down and mess with the texture. The goal is a smooth, velvety texture with a creamy consistency. You may not need all of the broth. Stop once the rice is tender and the risotto is rich and creamy, not soupy.
- Stir in Pumpkin & Flavor
When the rice is tender with a slight bite (al dente), stir in the pumpkin purée, maple syrup, Parmesan cheese, salt, and pepper. Sometimes all it needs is a little bit of salt or an extra spoonful of cheese to hit the right consistency. - Serve & Garnish
Spoon into bowls and top with the crispy bacon you set aside earlier. Garnish with extra Parmesan and fresh sage if you’d like. Serve hot and enjoy every bite!
Expert Tips & Substitutions
- Quick rice substitutions – If you don’t have Arborio rice, try Carnaroli or Vialone Nano for an equally creamy risotto. In a pinch, sushi rice can work too, though the texture may be slightly different.
- Don’t rinse Arborio rice – It’s a short grain rice with high starch content, and that’s what gives risotto its signature texture. Rinsing it removes the starch that makes great risotto so creamy.
- Add broth slowly and stir occasionally – Adding broth a little at a time and stirring every 30 seconds helps the rice keep the risotto creamy and rich and not turn into a gluey mess.
- Use your favorite squash – You can use any kind of pumpkin or squash here. Butternut, acorn, or kabocha all work great, and even a mix gives great flavor. .
- Vegetarian risotto – Want to make it meatless? Just skip the bacon and use vegetable broth instead. You’ll still get a rich, flavorful dish that highlights the pumpkin and sage beautifully. A sprinkle of smoked paprika will add a hint of that savory depth bacon usually brings. Try it next time you’re looking for a simple fall dinner that works for a crowd.
Storing & Making Ahead
- Fridge: Store in an airtight container for up to 3 days.
- Reheat: Add a little broth and warm gently on the stove or in the microwave for best results.
- Freeze: Not recommended due to texture change.
FAQs
What can I use instead of Arborio rice?
Arborio is the most common Italian short-grain rice and typically easiest to find. Vialone Nano, and Baldo, and Carnaroli rice are great alternatives and may even make the dish creamier, though they’re harder to find in most U.S. grocery stores.
Can I freeze risotto?
Freezing risotto isn’t recommended because the texture changes quite a bit. The rice tends to become mushy and lose that creamy consistency when thawed and reheated. It’s best enjoyed fresh or within a few days from the fridge.
Can I use butternut squash?
Yes! If you prefer roasted butternut squash, use about 1 cup puréed. To prep it, bake 1 medium butternut squash at 375°F on b for about 30 minutes or until fork-tender. Once it’s cool enough to handle, scoop out the flesh and blend until smooth using a food processor or blender.
Can I skip the wine?
Absolutely. Replace it with extra broth.
How do I know when risotto is done?
The rice should be tender with a slight bite. It should look creamy, not soupy.
What should I serve with pumpkin risotto?
Risotto works well as a main dish or side dish. We love pairing it with Roasted Brussels Sprouts, Spinach and Arugula Salad, Turkey Tenderloin, Cranberry Sauce and Roasted Pears.
Similar Recipes to Try Next
If you loved this, try these other comfort favorites:
- Wild Rice and Mushroom Casserole
- Creamy Pumpkin Pasta Sauce
- Cast Iron Chicken Pot Pie
- Garlic Parmesan Mashed Potatoes
- Roasted Brussels Sprouts with Bacon
- Gorgonzola Gnocchi
Don’t hesitate making homemade risotto. It’s the perfect dish for a dinner party or served as a side at Thanksgiving dinner. Try it and let us know what you think!
Pumpkin Risotto with Bacon, Maple and Sage
Ingredients
- 1 cup pumpkin puree
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 6 cups vegetable or chicken broth
- 5 slices bacon, diced
- 1 large shallot, minced
- 2 garlic cloves, minced
- 1/4 teaspoon ground nutmeg
- 2 tablespoons fresh minced sage
- 2 cups Arborio rice
- 1 cup dry white wine
- 2 tablespoons pure maple syrup
- 1/4 cup grated Parmesan cheese, plus more for garnish
- salt and pepper, to taste
Instructions
- In a medium saucepan, keep the broth warm over low heat.
- In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium heat until crispy, about 10 minutes. Remove the bacon and drain on a paper towel-lined plate. Discard most of the fat, leaving about 1 teaspoon.
- Add 1 tablespoon of olive oil to the pot. Sauté the shallots for 3–4 minutes, until soft. Stir in garlic, sage, and nutmeg; cook for 30 seconds.
- Add Arborio rice and toast for 1–2 minutes, stirring frequently. Pour in the white wine and stir until it mostly evaporates.
- Add warm broth ½ cup at a time, stirring gently and allowing each addition to absorb before adding more. Continue until the rice is al dente and has a creamy consistency (you may not use all the broth).
- Stir in the pumpkin purée, maple syrup, and Parmesan cheese. Season with salt and pepper to taste.
- Serve hot, topped with crispy bacon and extra Parmesan.
To use roasted butternut squash instead of pumpkin:
- Preheat oven to 375°F. Peel, seed, and cube 1 medium butternut squash. Toss with 1 tablespoon olive oil and a pinch of salt. Roast on a baking sheet for 30 minutes or until fork-tender. Let cool slightly, then puree until smooth and use in place of the pumpkin purée above.
Notes
- Any winter squash works here. Use 1 cup of puréed squash. Try butternut, acorn, or mix with pumpkin if you like. You can also use homemade pumpkin purée instead of canned.
- For a vegetarian risotto, skip the bacon and use vegetable broth.
- Reheat gently with a splash of broth to bring back the creaminess.
- Not recommended for freezing. The texture doesn’t hold up well.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally published in 2014. It was updated in September 2020 with new photos, process and ingredient details, FAQs and tips.
Hello you absolute rock star of a chef! I had never made risotto before trying your recipe – Gordon Ramsey made me think it was too difficult, but I am beyond excited and thrilled with my efforts from your recipe. This turned out better than any risotto I’ve had in a restaurant. So flavourful and the perfect consistency, it looked just like your photo. This recipe is a showstopper, thank you!!
Thanks so much for your feedback! I’m so glad to hear you enjoyed my recipes.
I love making risotto in the fall and this one has SO many delicious autumn flavors. And it’s gorgeous, too!
This looks like the colors and flavors of Fall – it’slike Fall on a plate!! I can’t wait for my home to smell as good as this looks – delish!
Can I substitute something for the white wine?
Yes, you can substitute it for additional vegetable or chicken stock. Enjoy!
This is one of the best things I’ve made all fall!
Hi, Sarah! Thanks for your comment. I’m so glad you love it!