This roasted pumpkin risotto is creamy, comforting and full of cozy flavors. Made with roasted pumpkin, peas and sage, it’s a wholesome vegetarian dish perfect for cosy dinners.
For more savory pumpkin recipes, check out our roasted pumpkin soup.
This pumpkin risotto with peas is everything you want in a comforting dinner — cosy, creamy, nourishing and full of seasonal flavors... and a wonderful way to celebrate pumpkin season.
Whether you are cooking for pumpkin lovers or looking to make a flavorful italian classic dish with a twist, this delicious dish is for you.
Like our roasted eggplant and red pepper bake recipe, this seasonal pumpkin risotto recipe is simple, satisfying and nourishing, made with wholesome ingredients.
Whether served as a main course or a side dish for a festive meal, it’s a recipe that will bring comfort and joy to the table. Each spoonful is rich and creamy, with a hint of sweetness from the pumpkin and freshness from the herbs.
For more homemade risotto recipes, you will love our roasted vegetable risotto recipe.
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Why You’ll Love This Creamy Pumpkin Risotto Recipe
- Flavoured with herbs: the sweetness of roasted pumpkin pairs beautifully with the mixture of herbs, making it a comforting dish for cozy nights in.
- Creamy, wholesome comfort food: this easy pumpkin risotto is hearty and satisfying. Plus no heavy cream needed, risotto rice creates a naturally creamy texture. This recipe also uses water rather than stock to cook the risotto, avoiding any added sugar that can come from store-bought stock.
- Seasonal and nourishing: roasted pumpkin brings natural sweetness and peas add extra freshness.
What is Risotto?
- Risotto is a traditional Italian rice dish which is made by cooking Arborio rice (short-grained rice) with a liquid (either water or stock) (which is added gradually), until you get a creamy texture.
- There are many types of vegetarian risotto dishes including mushroom risotto, vegetable risotto as well as seasonal risotto dishes.
Ingredients You'll Need
- Whole pumpkin: this recipe uses fresh pumpkin, which is chopped and roasted (in the air fryer) for a sweet, nutty flavor. Use fresh cooked pumpkin over pumpkin puree or canned pumpkin for best flavor.
- Risotto rice (arborio rice): the key ingredient for this dish. This rice is a short grain rice and has a higher starch content than regular rice, this adds to the creamy consistency. There are different types of rice (this recipe uses arborio rice rather than carnaroli rice, which is longer and has a greater cooking time).
- Onion: this recipe uses brown/yellow onions.
- Garlic: for flavor and depth.
- Herbs: including sage, thyme and oregano.
- Peas
- Water: to cook the rice.
- Olive oil and butter: for richness. This recipe uses a little butter to enhance the richness and creaminess. If preferred, you can just use olive oil.
- Cheddar cheese: shredded/grated and added to the risotto, enhancing the flavor and creaminess.
- Salt: for seasoning.
- Optional: a pinch of black pepper.
See recipe card for full quantities.
Note: this recipe does not use vegetable stock or white wine.
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Substitutions and Variations
- Cheese: if preferred add a mixture of cheddar cheese and vegetarian parmesan cheese
- Add protein: stir in cooked chickpeas or white beans for extra protein.
- Fresh herbs: switch dried sage for a handful of fresh sage or fresh thyme if preferred. Optional: garnish with whole sage leaves.
- Crunch: sprinkle with toasted walnuts, flaked almonds or pumpkin seeds for extra crunch.
- Vegetables: substitute pumpkin with butternut squash for a roasted butternut squash risotto
- Vegetable stock: if preferred, substitute water with vegetable stock. If doing so, omit salt as vegetable stock may contain added salt. Taste and adjust according to preference once cooked.
How to Make Pumpkin Risotto
Step 1: Roast the pumpkin.
Cut the pumpkin into cubes. Add the chopped pumpkin into a large bowl, drizzle with olive oil, and season with salt and pepper. Roast in the air fryer at 200°C (400°F) for about 15 minutes (or 25 minutes in the oven) until tender and caramelised.
Step 2: Sauté the garlic and chillies.
In a large pan (or large heavy bottomed pan), heat olive oil (and butter) over medium heat. Add the garlic and red chillies, and cook for 1–2 minutes until fragrant. Then add the onions and sauté for about 5 minutes, until softened and lightly golden brown.
Step 3: Toast the rice
Stir in the risotto rice, dried herbs, and salt, and cook for 2 minutes, stirring continuously to coat the grains and release their nutty aroma using a wooden spoon.
Step 4: Add water gradually
Pour in a few spoonfuls of water at a time, stirring constantly until absorbed. Repeat this process, adding liquid one ladle at a time, until the rice becomes creamy and al dente — this should take around 15 minutes.
Step 5: Add peas and cheese
Stir in the peas and cook for 5 minutes, then add the grated cheese and cook for another 2 minutes, until the risotto is rich and creamy.
Step 6: Finish and serve
Gently fold in the roasted pumpkin and remove from the heat. Serve immediately, topped with a sprinkle of fresh sage leaves and extra cheese if desired.
Expert Tips for the Perfect Risotto
- Keep stirring: The cooking process for risotto rice is different compared with cooking regular rice as it requires consistent stirring. Constant stirring releases the rice’s starch, giving risotto its signature creamy texture.
- Don’t overcook – risotto should be cooked al dente, meaning soft on the outside but slightly firm in the centre.
- Roast pumpkin in advance: roasting pumpkin in the air fryer is a personal preference, as it brings a subtle caramelized flavor and subtle sweetness. You can also roast the pumpkin in a baking tray in the oven. Arrange in a single layer to evenly roast the pumpkin. The pumpkin is roasted with
- Serve fresh: risotto is best eaten fresh and doesn’t reheat well, so make just before serving.
- Boil water just before cooking risotto: measure and boil water in a separate pan or kettle just before cooking the risotto so everything comes together easily.
How to Serve
This creamy pumpkin risotto is best served fresh and warm, straight from the pan.
This creamy risotto can be served with our sourdough garlic bread.
For a wholesome vegetarian feast, enjoy it alongside our vegetarian lasagna and roasted butternut squash soup.
Recipe FAQs
The risotto should be creamy and the rice should be al dente, with a slight bite to it. This usually takes 15-20 minutes of cooking time, but can vary slightly based on the size of your pan.
To speed up your risotto preparation, roast your vegetables and prep your ingredients ahead of time. Store them in airtight containers in the fridge. When you're ready to cook, just reheat the veggies and finish making the risotto. This way, you’ll have a delicious dish ready in no time!
This risotto is best served fresh. If preferred, prepare ingredients, including roasting the pumpkin, in advance then make the risotto just before serving.
Stirring the risotto continuously helps release the natural starch from the rice, which creates its signature creamy, velvety texture without needing cream. It also ensures the rice cooks evenly and doesn’t stick to the bottom of the pan. Regular stirring allows the liquid (such as stock or water) to absorb gradually, helping each grain of rice become perfectly tender while maintaining a slight bite in the centre.
Suggested Recipes
Roasted Pumpkin Risotto (Creamy Recipe with Peas)
Ingredients
For roasted pumpkin
- 2 ½ cups pumpkin (or 1 whole pumpkin) chopped into cubes
- 3 garlic cloves (whole)
- 1 tbsp olive oil
- ¼ teaspoon salt
- Pinch of pepper
Risotto
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion finely chopped
- 8 garlic cloves finely chopped (5 for risotto, 3 for roasting)
- 2 red chilies sliced
- 1 teaspoon dried sage
- 1 cup 200g risotto rice (Arborio or Carnaroli)
- 1 teaspoon thyme
- ¼ teaspoon oregano
- ¼ teaspoon salt plus extra to taste
- 5 cups boiled water with ¼ teaspoon salt stirred in
- 1 cup peas fresh or frozen
- 1 cup cheddar cheese grated/shredded
Instructions
Roast pumpkin
- Peel and chop the pumpkin into cubes, removing the seeds.
- Add the chopped pumpkin into a large bowl, add the garlic cloves, drizzle with olive oil, and season with salt and pepper.
- Roast in the air fryer at 200°C (400°F) for about 15 minutes (or 25 minutes in the oven) until tender and caramelised.
Cook the risotto
- In a large pan (or large heavy bottomed pan), heat olive oil (and butter) over medium heat.
- Add the garlic and red chillies, and cook for 1–2 minutes until fragrant.
- Then add the onions and sauté for about 5 minutes, until softened and lightly golden brown.
- Stir in the risotto rice, dried herbs, and salt, and cook for 2 minutes, stirring continuously to coat the grains and release their nutty aroma using a wooden spoon.
- Pour in a few spoonfuls of water (or stock) at a time, stirring constantly until absorbed. Repeat this process, adding liquid one ladle at a time, until the rice becomes creamy and al dente — this should take around 15 minutes.
- Stir in the peas and cook for 5 minutes.
- Add the grated cheese and cook for another 2 minutes, until the risotto is rich and creamy.
- Gently fold in the roasted pumpkin and remove from the heat. Serve immediately, topped with a sprinkle of fresh sage leaves and extra cheese if desired.
Notes
- Keep stirring: The cooking process for risotto rice is different compared with cooking regular rice as it requires consistent stirring. Constant stirring releases the rice’s starch, giving risotto its signature creamy texture.
- Roast pumpkin in advance: roasting pumpkin in the air fryer is a personal preference, as it brings a subtle caramelized flavor and subtle sweetness. You can also roast the pumpkin in a baking tray in the oven. Arrange in a single layer to evenly roast the pumpkin. The pumpkin is roasted with
- Serve fresh: risotto is best eaten fresh and doesn’t reheat well, so make just before serving.
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