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Pumpkin Risotto in white decorative bowl on brown table with small pumpkin to side

Pumpkin Risotto with Crispy Kale

Pumpkin Risotto with Crispy Kale is the perfect fall food. It is creamy, savory, cheesy, and so delicious!
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Main Course, Side Dish
Cuisine American, Italian
Servings 6
Calories 256 kcal


Crispy Kale

  • 10 ounces Kale (10 cups)
  • 1 Tablespoon Olive Oil
  • 1/2 teaspoon Salt

Pumpkin Risotto

  • 1 cup Arborio Rice
  • 3/4 cup Parmesan Cheese grated
  • 2/3 cup Pumpkin canned
  • 1/2 cup White Wine dry
  • 3 cloves Garlic minced
  • 4 cups Vegetable Broth
  • 1 Shallot minced
  • 1 Tablespoon Butter
  • 1 teaspoon Thyme
  • 1 teaspoon Pumpkin Pie Spice
  • 1/4 teaspoon Black Pepper


Crispy Kale

  • Add kale, olive oil, and salt to a large mixing bowl and massage together with your hands. Remove any large stems.
  • Spread evenly onto baking sheets. Bake at 350 degrees for 10-15 minutes, or until crispy.

Pumpkin Risotto

  • While the kale is baking, grate the cheese and mince the shallot and garlic.
  • Whisk the thyme, pumpkin pie spice, and black pepper into the vegetable broth. Warm the broth in a medium saucepan.
  • In a large saucepan, melt the butter over medium-low heat.
  • Add the shallot and cook for 3 minutes, or until tender.
  • Add the rice and toast for 3-4 minutes, stirring frequently.
  • Add the garlic and wine, and stir frequently until the liquid has absorbed.
  • Add a cup of broth to the rice and stir frequently until the liquid has absorbed. Repeat this process by adding 1 cup of broth at a time. Once all the broth has been added, you will end up with a creamy rice mixture. This process can take anywhere from 15 to 30 minutes.
  • Add the cheese and pumpkin, and stir until combined.
  • Top with the crispy kale, serve and enjoy!


  • You may use any dry white wine. I used Pinot Grigio.
  • If you are not a fan of kale, you could garnish the risotto with roasted pepitas.
  • If you do not have pumpkin pie spice, you may substitute 1 teaspoon of cinnamon with a pinch of ginger and nutmeg.


Serving: 6.Calories: 256kcalCarbohydrates: 34gProtein: 9gFat: 8gSaturated Fat: 4gCholesterol: 14mgSodium: 838mgPotassium: 347mgFiber: 1gSugar: 1gVitamin A: 5989IUVitamin C: 59mgCalcium: 228mgIron: 3mg