Creamy Brown Rice Pumpkin Risotto

 I love Italian cuisine, and one of my favorite dishes is Risotto. What I love about making risotto is it can be flavored with an endless variety of ingredients. If you love making risotto, you’ll love my Pumpkin Risotto- it’s creamy and full of pumpkin flavor.



Creamy Brown Rice Pumpkin Risotto
Serves 4
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Prep Time
15 min
Cook Time
30 min
Prep Time
15 min
Cook Time
30 min
  1. 4 cups butternut squash, peeled and cut in 1/2" cubes (1 cm cubes)
  2. 1 1/2 small onions or 1 large onion, chopped
  3. 1 tbsp extra vergin olive oil
  4. 3 garlic cloves
  5. 2 tbsp fresh rosemary, chopped
  6. 1 1/2 cups brown rice
  7. 1/3 cup dry white wine (e.g.Pinot Grigio)
  8. 4-5 cups vegetable broth
  9. Sea salt, freshly ground black pepper
  1. In a large heavy pot, heat olive oil and sauté onions and squash for 10 minutes, stirring frequently.
  2. Add rosemary and garlic, pressing it trough a garlic press. Cook for 2 minutes.
  3. Stir in rice and cook for 1 minute.
  4. Add white wine, raise the heat slightly and cook until the wine evaporates.
  5. Add a ladle full of hot veggie broth to the rice and simmer on low heat until all the liquid has absorbed, stirring frequently.
  6. Repeat until all the broth is used and the rice is creamy and tender, about 20 minutes.
  7. Season with salt and pepper and serve garnished with fresh rosemary twigs.

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