Risotto has always been one of my favorite things to order when we go out to eat.  But, I’ve always been a big chicken when it came to trying to make it at home.  I’ve heard horror stories from friends who have tried to make it and had it come out crunchy, or mushy, or just eww.  So I never tried myself.  Until now that is.

Maple Pumpkin Risotto - www.FoodieAnonymous.com

I really wish I had tried making risotto earlier.  Because, while it is a little more time consuming than other dishes, it wasn’t all that hard! And now that I know I can have it any time I want it at home…I’m in trouble!

I decided that my first attempt at risotto would be Maple Pumpkin Risotto.  Why Maple Pumpkin Risotto you ask? Well, because it’s October.  And in October I have a hard time making anything that is not pumpkin themed.  This pumpkin in this risotto was rounded out with the subtle sweetness of maple syrup and a light sprinkling of parmesan cheese.  So yum!

Now that I know that I possess the powers to make risotto, I have a whole list of risotto to make! Broccoli cheese risotto, parmesan shrimp risotto, spinach risotto, the list goes on! Stay tuned for more risotto recipes! They are headed your way!!!

Maple Pumpkin Risotto


  • 5 cups chicken broth
  • 4 garlic cloves, minced
  • 1/2 yellow onion, diced
  • 1/2 tbsp olive oil
  • 2 cups Arborio rice
  • 1 1/2 cups white wine
  • ½ salt
  • ½ tsp ground pepper
  • 1 ½ cups pumpkin puree
  • 2 Tbsp pure maple syrup
  • Italian flat leaf parsley, chopped
  • parmesan cheese, grated


  1. In sauté pan over medium heat add olive oil and sauté onions until caramelized, stirring frequently about 8 minutes. Add in the garlic and sauté until fragrant, another 30 seconds.
  2. Add in the rice and the wine and stir well until the wine is cooked down, about 10 minutes.
  3. Add in ½ cup of chicken broth to the rice mixture and stir until absorbed. Repeat with ½ a cup at a time until the rice is al-dente, stirring well after each addition. You may not end up using all the chicken broth.
  4. Mix in the pumpkin puree and maple syrup and stir. Add salt and pepper to taste.
  5. Top with chopped Italian parsley and a sprinkling of grated parmesan cheese.
  6. Serve and Enjoy!

1 Comment on Maple Pumpkin Risotto

Leave a Reply

Your email address will not be published.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

Just to prove you aren\'t a robot... *