• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking On The Weekends
  • About Valentina
    • Press
    • Contact
  • Recipe Index
  • "How To"
  • Work with Me
menu icon
go to homepage
  • About Valentina
    • Contact
  • Recipe Index
  • Collaborate
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • About Valentina
      • Contact
    • Recipe Index
    • Collaborate
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Fall & Winter Favorites » Pumpkin Risotto Made with Brown Butter

    Pumpkin Risotto Made with Brown Butter

    Oct 18, 2021 · by Valentina · 23 Comments

    This post may contain affiliate links.

    Jump to Recipe

    Pumpkin Risotto with brown butter is made with fresh sage, smoky peppers and earthy Porcini mushrooms. Full of incredibly delicious flavors it's undeniably rich, comforting and perfect for the fall season!Brown Butter Pumpkin Risotto on white plate with flowers behind it

    This Pumpkin Risotto recipe is hands down one of my favorites for the fall season.

    A vegetarian and gluten-free dish, it's made in a broth of Porcini mushrooms and chipotle chile peppers, and I think you're going to flip over it.

    It takes some time, but part of the beauty of making risotto is the process.

    In this post, I'll teach you how to make risotto (if you don't already know), and how to mix it up so you ultimately can make it with any added ingredients you love.

    Brown butter pumpkin risotto in pan with wooden spatula

    What is Risotto?


    • Risotto is not a variety of rice. It's a northern Italian rice dish, that simply refers to a method of cooking Arborio rice.
    • The rice, typically first coated with butter, is cooked with a chicken, meat, fish or vegetable stock or broth to a creamy consistency.
    • Risotto almost always contains butter, onion and Parmesan cheese.

    I've made risotto dozens upon dozens of times, and even taught it in cooking classes -- however, I'm not an authority on Italian cooking.

    One thing that's not authentic about my recipe, it that it doesn't contain Parmesan cheese. This recipe is creamy and rich enough without it.

    What You'll Need


    • Arborio rice - Arborio rice is an Italian, very starchy, short grain rice that is most commonly used to make risotto. You should be able to find this in most grocery stores, and definitely in an Italian market.

    arborio rice grains

    • 100% pumpkin purée- The pumpkin purée offers a subtle sweet flavor that makes its way into every bite.
    • fresh sage - Just like in my Pumpkin Sausage Pasta with Sage, the earthy, pine-like sage flavor with the sweetness from the pumpkin is incredible.
    • Porcini mushrooms - Porcini mushrooms are a bit "meaty" adding heartiness to the risotto. They have an earthy-nutty flavor which is very warming, and compliments the flavor of the brown butter, which is also nut-like.
    • dried chipotle peppers - These peppers are fully ripened, red jalapeños that are smoked and dried. The smoky flavor of the chipotles adds to the warmth of the risotto and the touch of heat brings everything together.

    dried chipotles and porcini mushrooms

    • vegetable stock or broth - Try to buy one that is sodium free, or that has reduced sodium. This will help you better control the final flavor of the dish.
    • unsalted butter - I always cook with unsalted butter so I can control exactly how much salt is in the recipe.
    • extra virgin olive oil
    • onion - Try to choose onions that are firm, heavy for their size and without bruises.
    • ground cloves
    • salt - I almost always bake and cook with Kosher salt. (It’s coarse and salts foods in a subtle way that enhances their flavor without making them taste salty.)
    • black pepper - Preferably freshly ground.

    How to Make Pumpkin Risotto


    This applies to not only this pumpkin risotto recipe, but almost any other risotto recipe.

    (More detailed instructions are below in the recipe card.)

    - Bring a pot of water to a boil and add the dried chipotle peppers and dried Porcini mushrooms. Turn the heat to low, cover and simmer for about 45 minutes. Turn off the heat and keep the pot covered for about 1 hour.

    - Saving the liquid in the pot, and use a slotted spoon to remove the peppers and mushrooms. Take off the stems of the peppers and then slice them in half lengthwise. Use the back of a small knife or a teaspoon to scrape out seeds and membranes. Chop both finely.hydrated chipotle pepper with seeds being removed

    - Pour the pepper/mushroom liquid and the stock or broth into a large pot and turn the heat to low. Once it's warm, turn off the heat.brown mushroom pepper broth in white spoon with hydrated peppers

    - Add the butter to a large sauté pan and turn the heat to low-medium to melt it. Keep the heat on and it will begin to foam and sizzle around the edges. Stir often and the butter will become a toasty brown color with a nut-like aroma. Remove about half of it with a tablespoon and add it to a small bowl -- this portion will be added later.

    - Add the onions to the browned butter and cook until soft, about 5 minutes. Then add the sage and cloves and cook until it's very aromatic.

    - Pour in the rice, stir and cook for about 1 minute to get all of the grains well coated with the butter-onion mixture.

    - Mix in the finely chopped peppers and mushrooms, followed by about 1½ cups of the warmed stock mixture and the pumpkin purée.Brown butter pumpkin risotto in pan with wooden spatula mixing broth into it- About one cup of the stock or broth is added at a time, and then almost completely absorbed by the rice before adding more.

    - Simmer with near-constant stirring and continue to add about 1 cup of the liquid as each previous cup is absorbed. You know you're ready to add the next cup as soon as you use a spatula to make an open area in the pan, and no liquid seeps into it.
Brown butter pumpkin risotto in pan with wooden spatula stirring

    - As the rice absorbs more and more of the liquid, it will gradually become creamy. Once the rice is al dente, most, if not all, of the liquid will have been used, and it's ready. (This means "to the tooth." While the rice will be tender, there will still a bite to it.) 

    - Add the remaining half of the brown butter and mix just to combine. Season to taste with salt and pepper and serve.

    Variations


    Now that you've learned this technique for how to make risotto, the flavor possibilities are endless!

    • You can use almost any stock -- vegetable, chicken, meat, mushroom, pepper, fish.
    • And likewise, almost any ingredients can be added -- meat, poultry, fish, shell fish, root vegetables, summer and winter squash, any fresh and dry herbs.

    More Risotto Recipes


    • Butternut Squash Risotto with Shrimp
    • Broccoli Rabe Risotto with Grilled Lemon
    • Chorizo Risotto with Kale
    • Mushroom Cauliflower Risotto

    Recipe Tips and Substitutions


    • Part of the wonderful flavor of this dish comes from cooking the rice in brown butter. It's adds a delicious nutty, warm flavor. If you're pressed for time however, you can just use unsalted butter. (It will still be quite flavorful!)
    • You can either make the brown butter ahead, as instructed here, or as instructed in the recipe below (which is quicker).
    • The heat from chipotles and their broth is mild. If you'd like to kick it up, do not discard the seeds. (See above photo.)
    • Since this is a time consuming recipe, you can do the first step the day before --> hydrate the procini mushrooms and chipotle peppers. You can keep them in the pot with the water overnight.
    • The recipe calls for "about" 4 cups stock or broth. This will always vary, depending on the heat used, the amount of stirring, the pan, etc. So have more at the ready.
    • The final product should be loose -- in other words, with enough liquid not absorbed, so that it isn't sticking together. It should fall slightly when you spoon it onto a plate.
    • Risotto is always at its best when it's served immediately after cooking.  That said, if you need a head start, you can cook it halfway a few hours ahead by adding half of the liquid, and then closer to serving, you can finish the process with the remaining liquid.

    Pumpkin risotto with sage leaves on a white plate.

    This is a fall risotto recipe, not only because of the pumpkin and sage, but because the overall vibe. It's rich and creamy with earthy, nutty, smoky and subtly sweet flavors. Which in a nutshell is a very warming and comforting dish!

    I hope you enjoy every last bite of this Pumpkin Risotto.

    Pumpkin risotto with sage leaves on a white plate.

    Pumpkin Risotto with Brown Butter Recipe

    Valentina K. Wein
    This Brown Butter Pumpkin Risotto is made with fresh sage, smoky peppers and earthy Porcini mushrooms. Full of incredibly delicious flavor, this pumpkin risotto is undeniably rich and comforting -- perfect for the fall season!
    This recipe easily serves six as a first course OR four generous entrée portions.
    5 from 5 votes
    Print
    Prep Time 20 mins
    Cook Time 2 hrs 10 mins
    Steeping Time 5 hrs
    Total Time 7 hrs 30 mins
    Course Main Course
    Cuisine Italian
    Servings 6
    Calories 352 kcal

    Ingredients
      

    • 2 cups water
    • ½ ounce (about 2) dried chipotle chile peppers
    • ½ ounce dried Porcini mushrooms
    • about 4 cups vegetable stock or broth (if broth, try to get low-sodium)
    • ⅓ cup unsalted butter divided
    • 2 tablespoons extra virgin olive oil
    • 1 cup yellow onion, finely chopped
    • 1 tablespoon fresh sage leaves, finely chopped
    • ½ teaspoon ground cloves
    • 1½ cups Arborio rice
    • ½ cup pumpkin purée
    • salt and freshly ground black pepper

    Instructions
     

    • Hydrate the mushrooms and peppers. Pour the water into a small sauce pot and bring it to a boil. Add the dried chipotle chile peppers and dried Porcini mushrooms, turn the heat to low, cover and simmer for about 45 minutes. Turn off the heat, keep the pot covered and let the peppers steep for about 1 hour.
    • Chop the mushrooms and peppers. SAVING the liquid in the pot, use a slotted spoon to remove the peppers and mushrooms. Take off the stems of the peppers and then slice them in half lengthwise. Use the back of a small knife or a teaspoon to gently scrape out seeds and membranes. Now chop the peppers and mushrooms as finely as possible -- you should have about ½ cup. Set aside.
    • Heat the stock (or broth) with the pepper-mushroom liquid. Pour the mushroom/pepper liquid and the stock or broth into a large pot and turn the heat to low. Once it's warm, turn off the heat and keep it on the stove.
    • Brown the butter. Add the butter to a large sauté pan (about 12 to 14 inches). Turn the heat to low-medium and melt it. Once it's melted it will begin to foam and sizzle around the edges. Stir every so often, and within about 4 minutes or so, the butter will become toasty brown color and smell nutty. Remove about half of it with a tablespoon and add it to a small bowl -- this portion will be added later.
    • Sauté the onions, cloves and sage. Still over low-medium heat, add the onions to the browned butter and cook until soft, about 5 minutes. Then add the sage and cloves and cook until it's very aromatic, about 30 seconds.
    • Add the rice. Pour in the rice and stir. Cook for about 1 minute, being sure that all of the grains are well coated with the butter and onion mixture.
    • Add the other ingredients and cook. Mix in the finely chopped peppers and mushrooms, followed by about 1½ cups of the warmed stock mixture and the pumpkin purée. Keeping the heat at medium-low, gently simmer the rice. With near-constant stirring, continue to add about 1 cup of the liquid as each previous cup is absorbed. You know you're ready to add the next cup as soon as you use a spatula to make an open area in the pan, and no liquid seeps into it.
      As the rice absorbs more and more of the liquid, it will gradually become creamy. Keep adding the liquid until the rice is al dente. (This means "to the tooth." While the rice will be tender, there will still a bite to it.) When it's at this point, most, if not all, of the liquid will have been used.
    • Add remaining brown butter, season, and serve. Add the remaining half of the brown butter and mix just to combine. Season to taste with salt and pepper and serve immediately.

    Notes

    Calorie count is only an estimate.
    Keywords fall comfort food recipes, pumpkin dishes
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.


    More Fall & Winter Favorites

    • Skillet Sweet Potato Chicken
    • Ceramic bowl filled with slow cooked red cabbage stew with fresh thyme sprig and carrot slices.
      Slow Cooked Red Cabbage Stew
    • Vegan Cream of Mushroom Soup in Italian ceramic bowl
      Easy Vegan Cream of Mushroom Soup
    • Small wooden bowl with brown butter and sage leaves inside.
      Brown Sage Butter - For Everything!

    Reader Interactions

    Comments

    1. angiesrecipes

      October 18, 2021 at 7:48 pm

      Awesome flavours! You can't go wrong with the combo of sage, browned butter and mushrooms.

      Reply
      • valentina

        October 23, 2021 at 1:56 pm

        I totally agree. Thanks, Angie! 🙂 ~Valentina

        Reply
    2. Christina

      October 18, 2021 at 10:11 pm

      Sounds wonderful, Valentina! I just adore risotto, and have to say I haven't met one version I haven't enjoyed! It does need to be made correctly, though, I agree with you! Thanks for looking to me for an authentic recipe, I so appreciate it!

      Reply
      • valentina

        October 23, 2021 at 1:57 pm

        Thanks, Christina. I look to you for all of my Italian cooking needs. 😀 ~Valentina

        Reply
    3. Liz

      October 19, 2021 at 4:51 am

      This combination of flavors is exquisite!!! Perfect for autumn dining!!!

      Reply
      • valentina

        October 23, 2021 at 1:57 pm

        Enjoy, Liz. Thank you! 🙂 ~Valentina

        Reply
    4. Marissa

      October 19, 2021 at 10:02 am

      There's nothing like a good, creamy risotto and this version with some of my favorite autumn flavors is completely mouthwatering! Love the brown butter too for that added depth of flavor.

      Reply
      • valentina

        October 23, 2021 at 1:58 pm

        Thanks, Marissa! We can't really go wrong with brown butter. 🙂 ~Valentina

        Reply
    5. Ben | Havocinthekitchen

      October 19, 2021 at 12:35 pm

      Mmm I haven't had a good risotto for a while, and this version looks and sounds rich and delicious. Such a strong flavour profile - loving the addition of sage, porcini, and smoky notes!

      Reply
      • valentina

        October 23, 2021 at 1:59 pm

        Thank you, Ben. I love the autumn vibe too. Enjoy! 🙂 ~Valentina

        Reply
    6. David Scott Allen

      October 19, 2021 at 11:27 pm

      This recipe perfectly combines my love of Italy and the Southwest! Can’t wait to try this, Valentina!

      Reply
      • valentina

        October 23, 2021 at 2:00 pm

        I hope you love it, David! Thanks so much. 🙂 ~Valentina

        Reply
    7. Ron

      October 20, 2021 at 12:38 am

      Hi Valentina, risotto makes it to our table often, so this one will fit well for an upcoming autumn meal. I love the chipotle chile peppers addition and look forward to trying this one.

      Reply
      • valentina

        October 23, 2021 at 2:01 pm

        Hi Ron! I'm happy to hear from you and I hope you're doing well. Enjoy the fall risotto. 🙂 ~Valentina

        Reply
    8. Chef Mimi

      October 20, 2021 at 5:00 am

      Amazing flavors in this! I I could almost see two risotto recipes in this - one with the shrooms and one with the chile peppers. I never would have thought to put them all together!

      Reply
      • valentina

        October 23, 2021 at 2:03 pm

        Thanks, Mimi. That's one of the things I love about risotto. You can make it with any combination of flavors. Enjoy! 🙂 ~Valentina

        Reply
    9. Kathy @ Beyond the Chicken Coop

      October 20, 2021 at 5:29 am

      This really is a perfect fall comfort food! I love all the flavors - the pumpkin, the peppers and the brown butter.

      Reply
      • valentina

        October 23, 2021 at 2:03 pm

        Thanks, Kathy. Enjoy! 🙂 ~Valentina

        Reply
    10. John / Kitchen Riffs

      October 20, 2021 at 8:11 am

      What a wonderful take on risotto! Neat flavor combo going on here. This looks terrific -- totally my kind of dish. Thanks!

      Reply
      • valentina

        October 23, 2021 at 2:07 pm

        Awesome! Thanks, John. 🙂 ~Valentina

        Reply
    11. 2pots2cook

      October 22, 2021 at 3:34 am

      There's nothing better than good risotto, dear girl ! Thank you so much ! Brava !

      Reply
      • valentina

        October 23, 2021 at 2:07 pm

        Thank YOU, Davorka. Enjoy. 🙂 ~Valentina

        Reply
    12. Dawn

      October 25, 2021 at 5:05 am

      Brown butter, chipotle and mushrooms? What a fabulous combination, Valentina!! I adore brown butter so so much. The smell, the taste, it's just heavenly. This is such a yummy fall dish and so comforting (especially considering that it has been cold and wet). Just what I n need right now!! Hope you have a wonderful week. 🙂

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Get new recipes
    you’ll love!

    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

    More about me →

    Seasonal Comfort Foods

    • ceramic bowl with Tuscan Bean Stew with green and white striped napkin
      Vegetarian Tuscan Bean Stew
    • Smoky Spanish Smashed Potato Casserole -- These potatoes are deliciously rich, super creamy, and comforting beyond belief. This is the perfect fall side dish to go with braised meats, chicken or even a salad.
      Smashed Potato Casserole
    • Creamy Parsnip Soup with Baby Parsnip French Fries in a purple bowl on a wood with a green floral cloth.
      Creamy Parsnip Soup Recipe
    • Cheesy Pancetta Brussels Sprouts Bake being spooned out of cast iron skillet with an orange spoon.
      Baked Brussels Sprouts with Pancetta

    Spring!

    • Slice of olive oil carrot cake on white plate with spiced whipped cream dollop on top.
      Olive Oil Carrot Cake with Apricot
    • Blue-rimmed plate with asparagus salad and pickled red onions
      Parmesan Asparagus Salad
    • Steamed artichoke with lemons slices between the leaves on a white plate
      Steamed Artichokes with Lemon Beurre Blanc
    • Top view of Spring Lamb Stew with Green Garlic in a cream-colored bowl
      Spring Lamb Stew with Green Garlic

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Press

    Newsletter

    Get new recipes you’ll love!

    Contact

    • Contact
    • Work with Me

    Review the privacy policy for Cooking on the Weekends

    Copyright © 2023 Cooking On The Weekends, All Rights Reserved