This easy, creamy, pumpkin risotto is made healthy with whole grain brown rice, greek yogurt and savory pumpkin - all without hours of the stirring. It's fall comfort food at its finest! (gluten-free, nut-free, vegetarian)

pumpkin risotto in a white bowl topped with parmesan cheese and herbs.

Love risotto but not the hours of stirring? Same. And if you're like me and use brown rice, risotto becomes more of a chore that you just don't have the time or patience for. That's why I turn to pumpkin and yogurt for a super creamy risotto without all the work. It's just perfect for fall!

Why You'll Love Creamy Pumpkin Risotto

This risotto has everything you love about the classic rice dish - ultra creamy grains and lots of flavor - but without all the stirring you don't love. My favorite 'cheater' method cooks the rice most of the way, then utilizes rich, creamy ingredients to get that luxurious risotto texture. Canned pumpkin combined with savory spices and cheese give this dish a cozy fall twist that's perfect for using up a half can of pumpkin. Brown rice, Greek yogurt, and pumpkin make this vegetarian risotto healthier with more fiber, protein, and vitamins.

The Ingredients

Onion and Garlic - for a delicious savory flavor
Brown Rice - with a toothsome bite, brown rice provides steady energy and more fiber.
White Wine
Broth - use vegetable broth for a vegetarian version, or chicken broth
Spices - sage, ginger and a hint of nutmeg lend a savory fall flavor profile
Canned Pumpkin - Full of vitamins, fiber, and antioxidants, canned pumpkin is key for the silky, thickened texture.
Greek Yogurt - Stirred into the rice at the end, Greek yogurt adds a creamy finishing touch
Parmesan - Adding an irresistible umami flavor, use the best parmesan you can find and grate it fresh from the block.

How To Make It

collage image showing steps for making brown rice pumpkin risotto.

In a large pot, sautee the garlic and onion in a touch of oil over medium heat.
Add the rice and cook, stirring, until the rice is lightly toasted.
Add the spices and wine. Stir and let it cook until the wine is absorbed.
Stir in the broth and half of the pumpkin. Cover the pot, lower the heat to low and simmer until the rice is fully cooked, 40-45 minutes.
Once rice is cooked, remove the lid and stir in the remaining pumpkin, yogurt, and parmesan.

Pro Tips For Making Cheater's Brown Rice Risotto

I sometimes use quick-cooking brown rice (I get mine from Imperfect Foods!) to make this dish even faster. If you use quick brown rice, cook the rice for the amount of time stated on the package.
Taste at the end and add more salt as needed. I typically use unsalted broth, as so use about 1 teaspoon of salt. If using low sodium broth, ½ teaspoon of salt is usually about right, and you'll need even less if you're using fully salted broth.

overhead view of creamy pumpkin risotto in 2 white bowls topped with parmesan and herbs.

Ingredient Substitutions

You can use more broth in place of the wine.
If you don't have Greek yogurt, stir in a little half and half at the end instead.
You could also use pureed butternut squash in place of pumpkin.

How To Store Leftovers

Store leftover risotto in an airtight container in the refrigerator for up to 4 days. Reheat on the stove or in the microwave, stirring in milk or half and half as needed.

creamy pumpkin risotto in a white bowl topped with parmesan and herbs in front of another bowl of risotto.

Serving Suggestions

A few of my favorite dishes to serve with this risotto (although it makes a delicious vegetarian dish on it's own!):

Did you make this recipe? Please leave a star rating in the comments!

Easy, Healthy Pumpkin Risotto

creamy pumpkin risotto in a white bowl with parmesan and herbs on top.

Print Recipe

Author: Kaleigh
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 6 cups 1x
Category: side dish
Method: stovetop
Cuisine: American

Ingredients

Scale

½ tsp olive oil
½ medium yellow onion
2 cloves garlic
1 cup dry brown rice
½ tsp ground ginger
1 ½ tsp dried rubbed sage
1 tsp nutmeg
½ tsp salt
½ tsp fresh cracked black pepper
½ cup white wine
¾ cup pumpkin puree, divided
2 cups low sodium vegetable or chicken broth
¼ cup plain greek yogurt
¼ cup good quality parmesan cheese

Instructions

Finely dice onion and mince garlic.
Heat oil over medium heat in a large saucepan or small heavy-bottomed pot. Add onion and garlic and cook, stirring, until softened, about 3-5 minutes.
Add rice and stir, cooking, until rice is toasted.
Add ginger, sage, nutmeg, salt and pepper. Add wine and cook, stirring, until wine is absorbed.
Add broth and half of the pumpkin. Stir, cover and reduce heat to low.
Simmer until rice is tender and has absorbed all of the liquid, about 40 minutes.
Once rice is done, remove from heat and stir in remaining pumpkin, parmesan and yogurt.

Notes

I sometimes use quick-cooking brown rice (I get mine from Imperfect Foods!) to make this dish even faster. If you use quick brown rice, cook the rice for the amount of time stated on the package.
Taste at the end and add more salt as needed. I typically use unsalted broth, and so use about 1 teaspoon of salt. If using low sodium broth, ½ teaspoon of salt is usually about right, and you'll need even less if you're using fully salted broth.
You can use more broth in place of the wine.
If you don't have Greek yogurt, stir in a little half and half at the end instead.

Keywords: pumpkin risotto, brown rice pumpkin risotto, healthy pumpkin risotto, no stir pumpkin risotto