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–+ servings

French Onion Pumpkin Risotto

Serves 8 –10 side servings
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French onion pumpkin risotto topped with caramelized onions, grated cheese and fresh thyme on a floral plate.

Ingredients 

Caramelized Onions

  • 3 tbsp unsalted butter
  • 1 tbsp olive oil
  • 4 large yellow onions thinly sliced
  • 3/4 tsp kosher salt

Risotto

  • 3 cloves garlic minced
  • 1 1/4 cups pumpkin purée
  • 1 1/2 tsp Worcestershire sauce
  • 3/4 tsp Dijon mustard
  • 1 1/2 tsp fresh thyme leaves plus more for serving
  • 1/4 tsp ground nutmeg
  • Freshly ground black pepper to taste
  • 2 cups Arborio rice
  • 2/3 cup dry white wine
  • 4 cups beef stock or broth warmed, plus more as needed
  • 1 cup finely grated Parmesan
  • 1 1/2 cups shredded Gruyère divided
  • 3 tbsp unsalted butter for finishing
  • Kosher salt to taste

Directions 

Caramelize the onions. Or use meal prepped ones using my slow cooker method!

  • Caramelize the onions. Melt 3 tablespoons butter with the olive oil in a large, wide pot or Dutch oven over medium-low heat. Add the onions and salt. Cook for 35–45 minutes, stirring occasionally, until deeply golden, soft and jammy. If the bottom of the pot starts getting too dark, add a splash of water or beef stock and scrape up the browned bits. You should have about 2–2 1/2 cups caramelized onions. Reserve 3/4 cup for topping.

Make the risotto

  • Build the pumpkin base. Add the garlic to the onions and cook for about 30 seconds, until fragrant. Add the pumpkin purée, Worcestershire, Dijon, thyme, nutmeg and freshly ground black pepper. Cook over medium heat for 3–5 minutes, stirring frequently, until the pumpkin thickens and deepens slightly in color.
  • Toast the rice. Add the Arborio rice and cook for 1–2 minutes, stirring frequently, until thoroughly coated and lightly toasted. Pour in the wine, scraping up any browned bits from the bottom of the pot. Cook until the wine is almost completely absorbed.
  • Cook the risotto. Add the warm beef stock about 3/4–1 cup at a time, stirring frequently and allowing most of the liquid to absorb before adding more. Continue cooking for 18–22 minutes, until the rice is creamy and al dente. If the rice is still too firm after adding the 4 cups of stock, add additional warm stock a little at a time as needed.
  • Make it cheesy. Remove from the heat. Stir in the Parmesan, 1 cup Gruyère and 3 tablespoons butter until melted, creamy and glossy. Taste and season with kosher salt and additional black pepper as needed. Add a splash of warm stock if necessary so the risotto is loose and flowing rather than thick or stiff.
  • Broil & serve. Transfer the risotto to a broiler-safe serving dish. Top with the reserved caramelized onions and remaining 1/2 cup Gruyère. Broil for 1–3 minutes, watching closely, until the cheese is melted, bubbling and golden in spots. Finish with fresh thyme and black pepper and serve immediately.
Make-ahead option: Caramelize the onions up to 3–4 days ahead and refrigerate in an airtight container. When ready to make the risotto, add the prepared caramelized onions to the pot and warm over medium-low heat for 1–2 minutes. If the pot seems dry, add a small pat of butter. Reserve 3/4 cup of the onions for topping. You can also use 2–2 1/2 cups prepared caramelized onions in place of making them from scratch.
For entertaining: Grab 2 (32-ounce) cartons of beef stock or broth. One carton gives you the 4 cups called for in the recipe, while the second gives you extra for cooking or loosening the risotto before serving.
Get ahead: Caramelize the onions up to 3–4 days in advance. Shred the cheeses and measure the remaining ingredients earlier in the day, then make the risotto fresh before dinner.
For serving: Spoon the finished risotto into a warmed pumpkin-shaped cocotte for a festive fall presentation. Top with the reserved onions and Gruyère, then broil uncovered until bubbly and golden.