Creamy Pumpkin Gochujang Risotto
This cozy one-pan creamy pumpkin gochujang risotto takes all the creamy comfort of a classic Italian dish and layers in the spicy bold Korean flavors. Whether you’re cooking for cozy nights in or want to impress with something unexpected, this fusion easy recipe hits that balance of comfort and creativity.
Cozy Fall Comfort with a Spicy Kick
If creamy Italian risotto and bold Korean flavors had a love child, this Pumpkin Gochujang Risotto would be it. This recipe combines the classic, slow-stirred comfort of traditional risotto with the spicy, umami-rich depth of gochujang (Korean chili paste) and gochugaru (Korean chili flakes). The result? A velvety texture, a pop of heat, and an earthy sweetness from pumpkin that feels like a warm hug in a bowl.
Gochujang is a great addition to any savory dish and a great way to add depth to the flavor. If you like gochujang, you would love my Creamy Gochujang Udon Noodles and Soup Dumplings in Creamy Gochujang Sauce.
Let’s Make Pumpkin Gochujang Risotto!
- Fry Shiitake Mushroom and Sage: In a pan, melt 1 tbsp of unsalted butter. Add sliced mushroom and sage and fry for about 2-3 minutes. Remove from heat and set them aside.
- Sauté the Aromatics: In the same pan, melt another tablespoon of butter and add in garlic, red onion, thyme, salt, and pepper. Sauté until fragrant. Then add gochujang and gochugaru, and mix until well combined.
- Toast the Rice: Add Arborio rice, stirring constantly until each grain is lightly glossy
- Add the Broth: Add 1 cup of warm broth at a time, stirring constantly until the liquid is absorbed before adding more.
Add Pumpkin Puree: After adding the last cup of broth, stir in pumpkin puree.
Continue Cooking: Keep cooking the rice is creamy and tender. The rice will take about 20 minutes to cook.
If you make this recipe, please leave a comment below and let me know what you think. Make sure you also tag me @onehappybite on Instagram and hashtag it #onehappybite so I can see your creations!
Creamy Pumpkin Gochujang Risotto
Ingredients
Shiitake Mushroom and Crispy Sage
- 1 tbsp unsalted butter
- 4 shiitake mushroom, rehydrated and sliced
- 12-15 fresh sage leaves
Pumpkin Gochujang Risotto
- 1 tbsp unsalted butter
- 3 clove garlic, minced
- ½ red onion , chopped
- 1 tsp thyme
- ½ tsp salt
- ½ tsp black pepper
- 1 ½ tbsp gochujang, *add more if you like spicy
- 1 tsp gochugaru , *add more if you like spicy
- 1 ½ cup Arborio Rice
- ½ cup white cooking wine, optional, to deglaze
- 4 cups vegetable or chicken broth, *warm
- 1 can pumpkin puree
- ½ cup parmesan cheese , grated
Instructions
Shiitake Mushroom & Crispy Sage
- In a pan, melt 1 tbsp of unsalted butter over medium heat. Add sliced mushroom and sage and fry for about 2-3 minutes. Remove from heat and set them aside.
Pumpkin Gochujang Risotto
- In a medium pot, warm your vegetable or chicken broth over medium heat until simmering. Remove from the heat and set aside.
- In the same pan that you used to cook mushroom and sage, melt 1 tbsp of butter and add in garlic, red onion, thyme, salt, and pepper. Sauté until fragrant.
- Add gochujang and gochugaru, and cook for about 1 minute until well combined.
- Add Arborio rice, stirring constantly until each grain is lightly glossy. *Optional* Add in the white wine to de-glaze the pan.
- Add 1 cup of warm broth at a time, stirring constantly until the liquid is absorbed before adding more.
- After adding the last cup of broth, stir in pumpkin puree. Continue cooking until the rice is creamy and tender. The rice will take about 20 minutes to cook.
- Top the risotto with parmesan cheese, shiitake mushroom, and crispy sage. Serve hot and enjoy!
