Creamy Pumpkin Risotto Recipe with Feta

This vegetarian risotto recipe gets its creamy texture from the pureed pumpkin and the feta cheese that melts into the saucepan giving it a savory Mediterranean touch. I usually make it with fresh pumpkin (or butternut squash - in most recipes I use them interchangeably) but I also tell you how you can make it with homemade roast pumpkin puree or canned pumpkin in the variations section.

If you have any leftover fresh squash, use it for this savory butternut squash and sweet potato casserole with feta, it's really good!

And if you love making creamy risotto recipes, you'll adore this best creamy mushroom risotto with dried porcini for the ultimate flavor and this Parmesan risotto with ham which tastes like Carbonara!

For a healthier but utterly delicious alternative, make sure to try this white bean risotto which I make every time I have leftover beans. The starch from the beans makes it so creamy you won't believe it's vegan!

📋 Ingredients

To make this easy pumpkin and feta risotto you'll need the following ingredients:

Risotto rice: Only choose a short-grain rice variety which is suitable for risotto such as Arborio rice, Carnaroli or Vialone Nano. Par-boiled rice, brown rice and long-grain rice (such as Basmati) will not produce the desired result. You can read more info in the article types of rice for risotto from rouxbe.com.

Pumpkin or butternut squash: This pumpkin risotto recipe has been tested with Cinderella pumpkin, butternut squash and Hokkaido squash. Each variation has slightly different taste (and color), but all are delicious. Try to avoid very large squash because it can be stringy and blundt in flavor.

Onion: Any white, red or yellow onion will do.

Feta cheese: A good quality Greek feta is best but you can also use a similar goat cheese.

Parmesan cheese: Buying a whole piece of Parmesan and grating it yourself is cheaper and the taste much better.

Water: I usually make this vegetarian risotto recipe with water, but you can use vegetable broth instead.

Olive oil: I always use extra virgin olive oil for all my Mediterranean recipes, but you can use another neutral tasting vegetable oil if olive oil is not available.

Nutmeg and black pepper: Because grated nutmeg and ground plack pepper lose their flavor very quickly, it's best to use freshly grated nutmeg and freshly ground black pepper in all your recipes.

🥣 Substitutions / Variations

Here are some substitutions and variations for this pumpkin risotto recipe that will work well:

With canned pumpkin: This recipe totally works with canned pumpkin too, you'll just won't have the small pumpkin cubes in the risotto. So simply omit the step where you saute the pumpkin with the olive oil start by sauteing the onion.

Other herbs and spices: Fresh sage (2-3 sage leaves per serving) or rosemary will work well. Cumin will enhance the savory flavors of the dish and chili or paprika will give it an interesting kick.

Extras: If you love garlic, mince 1-2 garlic cloves and add them to the rice 1 minute before you start adding the water. This recipe is made without wine, but if you happen to a bottle of white wine opened, you replace 1 cup of the water (or broth) with it. Add the wine first and continue with the water.

Pumpkin leek risotto: Leeks have a sweeter taste than onions, and will complement the pumpkin flavor nicely. To make this variation, simply omit the onion and use double the quantity of chopped leeks instead.

Pancetta (or bacon): Level up the Mediterranean character and the umami flavor by sauteing some cubed pancetta in the pan (you'll do that just before you add the onion).

🔪 Instructions

Follow this easy step-by-step guide to make the perfect creamy pumpkin risotto every time:

Step 1: Sauté the pumpkin with the olive oil in a large skillet or saucepan over high heat until the pumpkin is soft. Then, transfer it to a small bowl.

Step 2: Transfer half of the pumpkin to a food processor or blender, add some of the water (or broth) and puree.

Step 3: Sauté the onion to the same saucepan, over medium-high heat until soft and glossy (add a bit of oil if needed). When the onion is soft, add the rice and toast for 2 minutes.

Step 4: Start adding the water, half a cup at a time, stirring very often. Wait until most of the water is absorbed by the rice before adding the next batch.

Step 5: After 5 minutes (from the time you started adding the water) add the pureed pumpkin, the pumpkin cubes, the salt, the pepper, the thyme and the nutmeg. Then continue adding the water as necessary.

Step 6: Once there is about one cup of water left, add the milk, the parmesan cheese and half of the feta and continue cooking stirring very often. When the risotto starts to thicken, taste to determine doneness and to adjust the seasonings.

Continue adding water until the rice is al dente, then take off the heat and serve immediately with the rest of the crumbled feta on top.

🍳 Food pairing

Are you wondering what to eat with pumpkin risotto?

If you serve it as a vegetarian main course you can pair it with a green tossed salad with lettuce, with a sweet and savory Greek cabbage salad (Lahanosalata) or with this Lebanese Tabbouleh salad. Some nuts like pecans, walnuts or roasted pumpkin seeds and 1-2 slices of 100% whole wheat bread will add a bit more plant-based protein.

It will also go well with meat dishes like seared scallops, a simple air-fryer or baked salmon, or rotisserie chicken. This green spinach salad with chicken is another tasty option.

More pumpkin and squash recipes: