Pumpkin Risotto {A Family Farm in Tuscany}

Fall is upon us and what better time is there than now to make an Autumn risotto using fresh pumpkin puree and basmati rice? While I am normally an advocate for all whole grains, after reading up on rice, I believe that basmati is a healthy alternative to have occasionally. The rice cooks up beautifully with the creamy pumpkin goodness for a healthy comfort food that is sure to hit the spot. Pumpkin risotto is perfect accompaniment to almost any entree and also reheats well. Feel free to throw in some shredded veggies such as carrots, zucchini and whatever else sounds good to add even more flavor and color.

The recipe for Autumn Risotto came from Sarah Fioroni’s cookbook, “A Family Farm in Tuscany.”  It is a tale of her beautiful, organic family farm near San Gimignano which her family purchased through hard work and dedication after originally being sharecroppers on the land. Looking through Sarah’s beautifully photographed cookbook is like taking a sneak peak into a gorgeous family album filled with recipes, stories and beautiful pictures. Check out their farm:

Three generations of the family work the land growing vegetables, olives for olive oil, grapes for wine and raising chicken and bees among other things. This cookbook is so pretty that I actually set it out on the coffee table to look through at my leisure rather than putting it up in the cabinet. The recipes in the book are organized seasonally and there are quite a variety to choose from, although many do contain white flour and/or white sugar (which my family avoids). Her Autumn risotto was most definitely enjoyable and a perfect use for fresh pumpkin puree (be sure to make your puree the easy way without any difficult cutting involved!). 

If you’re in the mood for pumpkin you might want to try The BEST Roasted Pumpkin Seeds, Flourless Pumpkin Cake Bars or my Nutritious Pumpkin Pie Smoothie.

Pumpkin Risotto

Serving Size: 4 servings

Pumpkin Risotto


  • 1 tablespoon extra virgin olive oil
  • 2-3 tablespoons diced onion
  • 3/4 cup fresh pumpkin puree (make your own the easy way)
  • salt and pepper to taste
  • 1/4 teaspoon fresh rosemary, minced
  • 1 cup hot water
  • 1 cup hot broth (chicken, beef or veggie will work fine)
  • 1 cup basmati rice
  • 1 tablespoon butter
  • grated parmesan for topping (optional)


  1. Mix broth and water and keep warm.
  2. Heat olive oil in a pan over medium heat and sauté onions until transparent, about 5 minutes.
  3. Stir in rice, rosemary and pumpkin puree. Stir in about 1/3 of the broth mixture and cook until the water is absorbed.
  4. Continue to cook, stirring frequently and adding in more of the broth mixture every few minutes, cooking until the liquid is mostly absorbed. Once all of the liquid is added, continue cooking until the rice is finished and stir in butter. Total cooking time from start to finish will be about 20-25 minutes.
  5. Season with a bit of grated parmesan, if desired.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

Check out more recipes from “A Family Farm in Tuscany:”

Note: I received a copy of “A Family Farm in Tuscany” to review but all opinions are my own.


15 comments to Pumpkin Risotto {A Family Farm in Tuscany}

Leave a Reply




You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Current month ye@r day *