Sous Vide Pumpkin Risotto Recipe

Risotto is a very versatile, and often upscale dish that I love to experiment with. Making it traditionally requires constant attention to stir, add more liquid, and ensure it doesn't burn, but with sous vide the whole process is super simple and turns out consistent every time!

Sous vide risotto

You can learn more about risotto from my How to Sous Vide Grains and Dough.

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If you like this recipe you can get more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

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If you would like more information about the techniques, ingredients, and equipment used in this recipe, you can check out the following.

Sous Vide Pumpkin Risotto Recipe

  • Published: October 01, 2020
  • By Jason Logsdon
  • Cooks: 183°F (84°C) for 40 to 50 minutes
  • Serves: 2 to 4

Ingredients for Sous Vide Pumpkin Risotto

  • For the Risotto

  • 1/2 cup Arborio rice
  • 1 1/2 cups vegetable stock
  • 1/4 cup finely diced pumpkin
  • 1/4 cup diced cooked bacon
  • Pinch of salt
  • To Assemble

  • Fresh sage

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Cooking Instructions for Sous Vide Pumpkin Risotto

For the Risotto

Preheat the water bath to 183°F (84°C).

Combine all ingredients into a sous vide bag or Mason jar, then seal. Place the bag in the water bath and cook for 40 to 50 minutes, until tender. Remove the bag from the water and let cool for 5 to 10 minutes.

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

To Assemble

Place risotto in a serving bowl or on individual plates, fluff with a fork then top with fresh sage and serve.

Want Great Sous Vide Recipes?

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Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the website.
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