Being gluten-free often makes us feel left out of extravagant dishes being served, and that doesn’t ever feel good when it happens.
Possibly, the dish is not gluten-free or may contain other ingredients that are not suitable for you.
But still, you get stuck watching others enjoy a dish you wish you could dive into . . . right?
This pumpkin risotto was one of those dishes I sat and watched everyone eat at a friend’s house for dinner – it smelled amazing. Everyone was oohing and ahhing over the risotto.
I was sitting there wondering how I could make a safe gluten-free version at home . . . and here it is – just as delicious and aromatic as the table I was sitting at in deprivation.
When we figure things out, we don’t have to live in deprivation at all!
Our own pumpkin risotto version
Risotto is a creamy rice dish that takes a bit of time and care in making, but the end result is deliciously worth it.
When my children were younger, we created “Cheesy Rice”, which gave the appearance of mac-n-cheese. So they gobbled it up. It was actually our Butternut Squash Risotto . . . much like this dish – just swap out the pumpkin for butternut squash.
You can get really creative with this recipe by changing up the veggies and spices or adding in proteins.
Simple steps – simple ingredients
This recipe has simple ingredients and simple steps. We just need a bit more time to have it all come together to create the creamy masterpiece we are waiting to serve.
All you need is:
*a small pumpkin or canned pumpkin puree
*an onion, diced
*garlic cloves
*risotto rice
*white wine
*nutmeg
*chicken or veggie stock
*water (or use all stock)
*cinnamon
*Walnuts to top when ready to serve (optional)
Slow down
Much like the turtle and the hare, slow and steady wins the race as you cook risotto.
This is a pan that needs tending as you stir to combine the stock or water when added to the rice.
Each time you add water or stock, allow the liquid to be absorbed by the rice before adding more liquid. Stirring every so often, so nothing burns in the pan.
Once most of the water has been absorbed and the rice is nice and creamy, add in the pumpkin and stir well together.
It all comes together slowly, but this pumpkin risotto is well worth the wait.
Ready to serve your own pumpkin risotto
Once you follow the steps and create your dish, you’re ready to serve!
Many chefs add butter and cheese to their risotto. Being dairy-free, I left that out, and it is still quite delicious.
You can certainly add butter or Parmesan cheese if you so desire.
I made this dish in one of my many cooking classes, and it was a huge hit!
Go grab the recipe below and create your own pumpkin risotto at home – no deprivation, just delicious and satisfying!
Dive into pumpkin season – the gluten-free way
Come on over and join us on the podcast, Saying Goodbye to Gluten, to learn amazing gluten-free pumpkin recipes you can enjoy this season—delicious options you can bake, sip, and savor without worry.
Whether you’re craving pumpkin bread, cookies, muffins, a latte, or a cozy dessert, there are plenty of ways to make your favorites gluten-free.
👉 You’ll learn:
- Why most store-bought pumpkin products aren’t safe or healthy for gluten-free living
- How to easily swap ingredients to make your favorite recipes gluten-free
- Incredible gluten-free pumpkin recipes you can make this season
- How to enjoy fall flavors without ever feeling deprived
Pumpkin season should be fun, flavorful, and full of cozy comfort—and I’ll show you how to make it gluten-free and delicious!
Click below to listen to this episode now.
Pumpkin Risotto / gluten-free & dairy-free
Ingredients
- 1 small pumpkin or 1 cup pumpkin puree
- 1/2 an onion, diced
- 2 cloves of garlic
- 1½ cups of risotto rice
- 1/2 cup white wine
- 1 t nutmeg
- 1 cup of chicken or veggie stock
- 4-5 cups of water (or use all stock)
- a Sprinkle of cinnamon (You can also add in cloves, or more cinnamon for added fall-spice flavor.)
- Walnuts to top (optional)
Instructions
- Cut the pumpkin in half and take out all the seeds. Rub with olive oil. Place flesh side down in a baking pan, and roast at 400° for 30-45 minutes, until the pumpkin has softened. Let cool. (Skip this step if you use canned pumpkin.)
- Dice the onion. Add a small amount of olive oil to a large sauté pan. Add the onion and heat to medium, cooking the onion for about 5-7 minutes.
- Crush the garlic and add it to the pan, cook for about 1 minute.
- Measure and rinse the rice. Add it to the pan with the onion. Stir around to heat up, and toast the rice.
- Add one cup of chicken or veggie stock and the wine, stir often while cooking. The key to risotto is this slow method of cooking - always stirring and adding in more liquid as it is absorbed.
- Add in more water or stock as the rice continues to absorb the liquid. Continuously stir the pan.
- Add in the pumpkin and mix well. Add the spices.
- Continue to add in more liquid as needed. Once the rice is cooked through and the pumpkin and spices are mixed in - it’s ready to serve.
- Top with walnuts and a dash of cinnamon.
- *Serve with your favorite protein of choice.
