Microwave Pumpkin Risotto, so seasonally scrumptious! My “secret” shortcut allows me to get this rich and creamy dish on the table in 20 minutes without standing over a pot stirring non-stop. Today, I’m going to share this easy pumpkin side dish with you along with all my tips on how to make microwave risotto!
This pumpkin rice recipe will make a complementary side dish to all sorts of fall-inspired meals including turkey at Thanksgiving, a beef roast for Christmas or as part of other celebratory feasts. The simple fact is, it’s just so easy and quick to make, it’s ideal for weeknight dinners too – love to serve it with sauteed shrimp on top or slices of leftover steak.
To garnish, I used fresh snipped Sage, a robust herb that shines in hearty, rich dishes. Also, I drizzled just a bit of sweet-tangy balsamic syrup to complement the savory and play up the pumpkin. You can reduce balsamic vinegar by boiling it for some time to make a balsamic syrup, but I find it much more convenient to buy the syrup. BTW, these garnishes are optional.
Microwave Pumpkin Risotto Tips
Type of Rice: Arborio rice is the is the go-to rice for making risotto. It’s a short-grain rice that can absorb lots of liquid and yields a creamy, hearty texture. In a pinch, you can substitute any type of medium- or short-grain rice with a good result. Just never use a long grain or instant rice.
Cooking Container: Ensure that you are using a large enough microwave-safe container so that the ingredients don’t boil over and make a mess. I suggest an 8-cup capacity glass measuring cup with handle. It’s safe for the microwave, reduces the amount of measuring cups dirtied, and the handle is the safest way remove/return the microwave between stirring sessions.
Vegan: It’s easy to swap the chicken stock for vegetable broth to keep the recipe plant-based. Also, instead of Parmesan cheese, use a vegan parm substitute
Fresh Herbs: Go with what floats your boat, or skip all together. I thought fresh sage, with its earthy and bold profile, was a nice complement to this richer pumpkin dish.
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- 1/2 cup chopped onion
- 2.5 tbsp butter or olive oil
- 1/2 tbsp minced garlic
- 3/4 cup arborio rice
- 2 cups chicken or vegetable stock
- 1/2 cup pumpkin from can
- 1/2 teaspoon ground black pepper
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
- ½ cup fresh grated Parmesan cheese plus 1-2 tbsp more for topping
- Garnish optional fresh snipped sage and balsamic syrup.
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In a 2-quart microwave-safe glass bowl, add chopped onion, butter, and garlic. Microwave on high for 3 minutes.
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Stir in rice to onion mixture and microwave on high for another 3 minutes.
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Mix in stock, canned pumpkin, pepper, salt and nutmeg. Microwave this mixture on high for a total of 16 minutes, removing every 4 minutes to stir for 30 seconds (don’t skip stirring each time, this is what releases the starches for “creaminess”).
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Remove and while still hot stir in cheese. Drizzle with balsamic syrup, and top with snipped fresh sage. Serve immediately.
Makes 4 servings, each with: 195 cal, 30g carb, 7g fat, 3g protein.
Super easy and delicious! Done in 20 mins. A lifesaver for busy days.
I loved how fast this came together in the microwave. This is a new way of cooking risotta and so easy!
I had no idea you could make risotto in the microwave! So tasty. We are going to be having risotto more often with a recipe as easy and delicious as this.
I made this for dinner the other day and it was a hit! My family absolutely loved it!