Air Fryer Pumpkin Risotto is my favorite way to turn pumpkin into a real dinner during fall. The air fryer roasts the pumpkin until caramelized and golden, and blending half of it into a smooth pumpkin cream gives the risotto a thick, deeply savory base that clings to every grain of arborio rice. I love making it for Thanksgiving, fall dinner parties, and cozy weeknights because it holds its own on any table. Store leftovers in the fridge for up to 3 days and reheat gently with a splash of broth.
