Pumpkin Risotto

I was never really a fan of butternut squash, so I took a basic risotto recipe and turned it into pumpkin heaven! Perfect for Thanksgiving or any time of year!




4 cups vegetable stock (I use 1 carton Kitchen Basics veg stock plus 1 can low sodium veg broth) 1 large vanilla bean (you can substitute 2 teaspoon vanilla extract, but it tasted much better with the bean!) 2 tablespoon butter ¾ cup finely chopped sweet Vidalia onion 1½ cups Arborio rice (risotto) ¾ cup dry white wine or any sweet white wine (I like to use a fruity Riesling) 1 can pure pumpkin (NOT pumpkin pie mix!) pumpkin pie spice to taste (about a teaspoon is good) Splenda or sugar to taste (I use about a tablespoon) shredded parmesan cheese for garnish

Nutritional information

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In a medium saucepan, warm the broth over medium-high heat. Cut the vanilla bean in half lengthwise. Scrape out the seeds and add them, and the bean, to the broth. When the broth comes to a simmer reduce the heat to low. Turn the heat on the broth down to very low and cover to keep warm. Meanwhile, in a large, heavy saucepan (nonstick works best), melt 2 tablespoons of the butter over medium heat. Add the onion and sauté until tender but not brown, about 5 minutes (I add about a teaspoon of kosher salt at this point to help the onions sweat a little). Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost completely evaporated, about 5 minutes. Add ½ cup of the simmering broth and stir until almost completely absorbed, then add another ½ cup and the entire can of pumpkin. Stir well, and add the pumpkin pie spice and splenda. Continue cooking the rice, adding the broth ½ cup at a time, stirring constantly and allowing each addition to of the broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 to 30 minutes total. Discard the vanilla bean. Transfer to serving bowl and garnish with Parmesan.