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Pumpkin risotto in a pumpkin recipe

Pumpkin risotto in a pumpkin recipe


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  • Recipes
  • Dish type
  • Main course
  • Risotto
  • Squash risotto
  • Pumpkin risotto

Perfect for a special autumn dinner, this pumpkin risotto can be served right inside the pumpkin if you like. Rich, creamy and beautiful to bring to the table.

1 person made this

IngredientsServes: 4

  • 2 shallots, divided
  • 1 carrot, divided
  • 1 stick celery, divided
  • 1/4 fresh fennel bulb
  • 500g peeled pumpkin flesh
  • 1 tablespoon chopped fresh parsley, divided
  • 3 to 4 tablespoons extra virgin olive oil
  • 350g risotto rice (Arborio or Carnaroli)
  • 120ml sweet white wine
  • 20g butter
  • 120ml full fat milk
  • grated zest of 1 lemon
  • 1 teaspoon fresh chopped rosemary
  • 40g grated Parmesan cheese
  • salt and pepper, to taste

MethodPrep:20min ›Cook:30min ›Ready in:50min

  1. Peel and roughly chop 1 shallot, 3/4 of the carrot, 3/4 of the celery stick and all of the fennel. Add to a saucepan with 1.5L of water and bring to the boil. Finely chop the remaining shallot, carrot and celery, and set aside.
  2. Cut 2/3 of the pumpkin flesh into cubes. Thinly slice the remaining pumpkin.
  3. Once the vegetable mixture starts boiling add half of the parsley, the cubed pumpkin and season lightly with salt. Simmer until the pumpkin is soft, about 20 minutes. Strain vegetables and purée in a blender or food processor. Reserve the stock and keep it warm.
  4. In a large pan add the reserved chopped vegetables and 3 to 4 tablespoons of olive oil. Cook for a few minutes on medium heat, then add rice and toast for 1 minute. Turn up the heat, pour in the wine and simmer till the alcohol has evaporated and the wine is mostly absorbed by the rice.
  5. Add pureed vegetables and a few ladlefuls of hot stock; stir and cook until the stock has been absorbed. Keep adding the stock, a ladleful at a time, stirring after each addition and adding the next one only when the first is fully absorbed. The rice will take about 18 to 20 to cook fully.
  6. Meanwhile, heat a little oil in a frying pan and quickly saute the reserved sliced pumpkin till soft.
  7. In the last 2 minutes of cooking, add butter, milk, lemon zest and rosemary to the risotto pan. Adjust seasoning with salt and pepper and divide risotto in the plates, adding the pumpkin slices as decoration. Sprinkle with remaining parsley and the Parmesan. Serve.

To serve in the pumpkin

For an amazing presentation, perfect for a special autumn dinner, serve the risotto right in the pumpkin shell: Wash the pumpkin and cut off the top. Scoop out the flesh and seeds, leaving a 2cm thick skin. Rinse inside, then bake at 180 C / Gas 4 for 15 minutes. When the risotto is ready, place it in the warm pumpkin, decorate with sauteed pumpkin slices, sprinkle with parsley and bring to the table.

See it on my blog

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Creamy Baked Pumpkin Risotto

This baked Pumpkin Risotto looks thoroughly unimpressive when it comes out of the oven. But with a few big stirs, it miraculously transforms into a luxurious, CREAMY risotto with a magnificent colour that no one can resist!

And to think that you can make this without standing over the hot stove, stirring constantly……. Believe it. You CAN make an amazing, creamy risotto in the oven!


Recipe Summary

  • 2 tablespoons butter
  • 1 cup chopped sweet onion
  • ¾ cup Arborio rice
  • ½ cup Sauvignon Blanc wine
  • 4 cups simmering hot chicken broth, divided
  • ½ cup canned pumpkin puree
  • ½ cup grated Gruyere cheese
  • ¼ cup grated Parmesan cheese
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon cayenne pepper
  • fresh ground black pepper to taste

Melt butter in a large saucepan over medium-high heat. Saute sweet onion in melted butter until soft and translucent, 5 to 7 minutes add rice and continue to cook, stirring frequently, until fragrant, about 2 minutes more.

Pour Sauvignon Blanc over the rice mixture cook, stirring frequently, until the rice has absorbed the wine, 5 to 7 minutes.

Stir 1 cup chicken broth into the rice mixture cook, stirring frequently, until the broth is absorbed, 5 to 7 minutes. Continue with remaining broth, 1 cup at a time.

Remove saucepan from heat to add pumpkin puree, Gruyere cheese, Parmesan cheese, nutmeg, and cayenne pepper into the rice mixture, stirring until the cheese is melted and the mixture is smooth.


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Wow! My husband and I made this for our special stay in dinner this week. We changed up the risotto, I agree you never use water. Instead of Parmesan we used fontina and we stirred some fresh spinach.I added thyme and shallot to the water I cooked the pumpkin in and used that along with chicken stock to make the risotto. Don't skip the sage butter, it really is good especially in combination with truffle oil. For us this made 2 generous dinner servings with a little risotto left over. I decreased to scallops to a little under a pound. Will definitely make this again!

So good. I used shrimp instead of scallops (more affordable). Still great. This made 2 dinner size servings. 4 servings would be pretty small. My husband is European and he agrees. so it's not just me being used to American sized portions! Ha ha. I will use 4 1/2 cups of liquid for the risotto next time and cook for 20 minutes instead if 18. Definately recommend!

I thought this was fabulous. No baby pumpkins for me. I used butternut squash (more than was called for) and I boiled it with just enough water to cover. I used the cooking water for part of the risotto cooking liquid. I also used about 1/2 cup of sherry - the rest chicken broth. Used a big shallot and a clove of garlic instead of onion. Threw some sage in about halfway through cooking risotto. Nice addition, but whatever you do, don't skip the sage in the brown butter at the end. Drizzled truffle oil on at the table. All-in-all really small edits to the original recipe. It was excellent.

OK, so I didn't use the risotto recipe here - I've been making risotto for a very long time and have my own method -- for one thing, NEVER add plain water to risotto!! I use different stocks and wines. I used a very large butternut squash that I roasted in the over for about an hour with salt, pepper, cinnamon, honey and butter. The sage butter was absolutelty to die for.

I made the pumpkins the night before using the tips in a previous review. It was very cute and everyone loved the dish. I thought the risotto was a bit bland, so I think using the tips for stock and wine found in the reviews is also a great idea. With the changes in the reviews, Iɽ give it a four forks rating, but three forks is for the recipe as written.

A beautiful fall recipe. While it was not my absolute favorite risotto, it was good. If we were to make it again, we would definitely add some white wine instead of just using chicken stock.

Excellent fall dish. We had leftover pumpkin mix from a different dish and were looking for something to use it on. Used the same quantity as called for with fresh pumpkin and still turned out just fine. Prepared a bacon-wrapped pork tenderloin for the main dish and it made for an excellent meal.

SO GOOD. I do not usually cook, my husband does all the cooking, so this was a bit for me to take on. I planned it all out and made sure I had plenty of time for everything. I loved the pumpkin dishes, it was fun and added color! I took some suggestions and did 3 cups veggie stock (I am a pescatarian) and 1 cup wine. I added some garlic too! A little extra cheese and some salt and pepper. The scallops were so good! I stuck to the recipe, but added a bit more sage because others recommended that. It was yummy.

OMG. This was so good. I made this for a dinner party last night and it was a huge success. I followed some of the suggestions and used chicken broth and white wine for the liquid components. I also sauteed onions and shallots in olive oil beforehand and added about 2 teaspoons of cinnamon to the risotto as it cooked. I had problems finding a good, fresh, and perfectly ripe pumpkin, so I ended up using canned pumpkin- I don't think it ruined the dish at all. It tasted amazing. The parmesan cheese added at the end really brings everything together. Next time I'll be serving it alongside the scallops- my student budget didn't quite allow room for that this time around. Also, the pumpkin shells were a bit of work but they are so cute and definitely impressed my guests, so the work is well worth it!

I made this risotto along with the Pan Seared Scallops in Taragon Butter Sauce (different recipe). I found the Pumpkin Risotto to be lacking in flare and flavor. Presentation was ok, and taste was ok - nothing more and not worth the effort (my brother and his wife agreed). Will not make again.

We did this recipe for my birthday meal. I have never prepared scallops before and they were just sweet and tender and tasty with the sage butter over top. Hints: pumpkin prep was very time consuming. will not do that again. Even with roasting the pumpkin some to separate the flesh from the outer section - very time consuming. We will consider butternut squash as the preffered alternative in the future. Bought as others had suggested (thank you!) dry sack scallops - no weeping - so totally worth the extra $! Also dust scallops in flour for beautiful browning. Additionally, we will use more sage. The sage fried up in the pan with bits of scallops in it - very tasty! This is a winner - very simple prep on the scallops over risotto with a very memorable result.

I haven't made this recipe yet but I plan on making it for a dinner party I'm having next weekend. For all of you who've made this dish, would the risotto recipe serve six instead of four people?

I just made this recipe and all I have to say is it was AMAZING. Even my 4 1/2 year old said, "Mommy, this is the best dinner EVER!" And he proved he wasn't just saying it by eating it all. I did make some adjustments to it, though. For starters, I did not roast the mini pumpkins but opted instead to microwave them for 5 minutes in a bowl with a little water at the bottom and covered with plastic wrap. For the risotto, I started by also microwaving a whole pumpkin on high for 5 minutes to soften it. Once cut up, I drizzled it with a little honey and roasted it at 350*F for 5 minutes. Instead of an onion, I used a cup of chopped leeks, which I sauteed with the olive oil until soft (about 5 minutes). I added the pumpkin to this with a 1/2 cup mixture of chicken broth (not stock) and some nutmeg and cooked it until tender (about 5 minutes) and then proceeded the recipe substituting one cup of white wine and another cup of chicken broth for all of the water. When the risotto was done, I swirled in 2 tablespoons of mascarpone cheese. I changed nothing in the scallops, but I think next time, I'll fry up more sage because I just loved the crispy sage over the scallops. I would definitely make this again!

Followed recipe exactly except omitted truffle oil at end. Delicious as written. Got rave reviews at dinner.

Excellent use of pumpkin! Because you add in the pumpkin at the end, you have some flexibility as to how much to use. I would double the amount, if you think youɽ like it. I used a pumpkin from our garden, Connecticut Field Heirloom variety. It was well received by the kids and adults. I added the spices as suggested by the other reviews. I opted for veg. broth also. I would think canned pumpkin would really ruin this dish. Just my opinion. Will definitely be on our holiday list this year!

READ ALL REVIEWS! Would never make as written-basic idea is fantastic. I didn't have guests or mother-in-law over for this meal,therefore ditched the frou-frou pumpkin shells. Wonderful thought for a small dinner party. My contribution to these notes: Trader Joe's fresh butternut squash, roasted in duck fat and sea salt. Add to risotto. My 20-something kids stayed home to eat after glancing at Mom and Dad's dinner fare.

The pumpkin, scallops and sage all smelled delicious as the risotto cooked, but once we added the truffle oil it swamped the rest of the flavors. Probably worth adding a bit, but definitely not two Tbs.

I used canned pumpkin in the risotto and it was fantastic. An impressive company meal that doesn't take a lot of time if you mostly precook the risotto, as the scallops take such a short amount of time.

Did a test run for Thanksgiving, using this dish as a primi. Trying some of the suggestions of other readers/cooks, here is my feedback: use marsala as the first liquid, use all chicken stock (for any great risotto), substitute white truffle oil for the butter at the end of the risotto, use a combination of shallots and onion instead of just 1 onion for the risotto (much more earthy and seasonal flavor), and add either dried or fresh sage and thyme to the risotto during cooking. This is FANTASTIC. I am definitely making this for my family over the holiday.

GREAT RECIPE! I made it with many of the suggestions on this site. I added 1/2 tsp nutmeg & 1/2 teaspoon fresh sage to the risotto mixture while cooking it. I used 3 1/2 cups chicken stock and 1/2 cup dry white wine (in lieu of 2 cups stock & 2 cups water). I roasted the pumpkin in the oven - you want to see the pumpkin chunks in the risotto as opposed to using a puree of pumpkin. It was easy to make. Serving the risotto in the mini pumpkins made for a wonderful presentation with little effort. All in all a wonderful fall recipe!

Loved the scallops. The risotto was also good. I followed some of the suggestions and used shallots,canned organic pumpkin (could not find the small pumpkins) and more stock and 1/2 cup wine in place of water. Good, but maybe a little too sweet. Will try it next time when I can find the pumpkins.

Before I forget. I sauteed 1 1/2 large, chopped shallots in 1 T. butter for about eight minutes, added the 3/4 c. arborio rice for about two minutes, then mixed in 2 c. chicken broth bit by bit until most was soaked up, followed by about 2 c. chopped asparagus. After about five minutes, I added 1 c. white wine, let it simmer for a few minutes, then added 8 oz. canned pumpkin, lots and lots of salt and pepper, 2 or 3 t. dried sage and at least 1 t. cinnamon. Yummmmmmmmm. Thanks to all reviewers for the tips! It tasted (and was) healthy, and it drew raves from my husband.

After making this dish once or twice, we fiddled around with the recipe enough so that the risotto finally had lots of flavor. 1. Use all chicken stock and no water, and finish with a little white wine 2. Roast or pan roast the pumpkin in butter or duck fat to bring out the sweetness 3. Add fresh or dried sage or Thyme to the risotto during cooking: both spices bring out the earthiness of the truffle oil and the pumpkin. We did this last night and it was absolutely delicious: a perfect fall meal.

Exquisite & we've made 100's of risottos! Made a few changes after reading reviews: used shrimp (scallops not available) & the shells we removed were tossed into the vegetable broth we were simmering - used "kitchen basics" brand veggie broth & some natural powder broth added to water, then added the shrimp shells & reduced it all by half, discarded the shells (straining with cheesecloth) & the broth was exquisite. Used 1C Marsala wine as 1st liquid added to rice. Also, used 8 Oz organic canned pumpkin instead of the squash - it was outstanding! The shrimp were out of the world good - great idea the crispy sage!

I used the roasted butternut squash risotto recipe from the site instead of the pumpkin risotto. It was delicous served with the scallops. I am trying it again with porcini mushroom risotto.


Pumpkin risotto

A quick look at my home kitchen and you might think I was an avowed minimalist. One pot, a few saucepans and a cherished cast-iron skillet. A cupboard of bakeware and bowls and counter space for just a few appliances. All the gadgets that can fit in one small drawer. A few chosen knives.

Noble? I wish. A would-be cookware junkie, I’m saved from bingeing on tools and equipment only by the postage-stamp size of my cooking space. To make it in my kitchen, an item has to be essential. Which is why I can’t stop thinking about getting an electric pressure cooker.

In addition to cooking foods in a fraction of the normal time with just the push of a few buttons, electric pressure cookers promise so much more. Completely self-contained, there are models that offer automatic timers and multiple functions, so you can brown meats and saute vegetables before pressure cooking, perhaps simmer in-between steps, and keep a dish warm after it’s done. Some models double as rice cookers, steamers and even slow cookers to seal the deal.

I’ve never owned a pressure cooker. With all the horror stories I’d heard growing up about exploding cookers and dinners ending up on the ceiling, I never seriously considered buying one. But more friends are getting them, and I seem to be noticing them everywhere lately, not just in stores, but on TV too. No, I’m not talking “Fear Factor” but popular cooking shows, where chefs brandish pressure cookers to make quick work of slow-cooked dishes for competition shows such as “Top Chef” and “Iron Chef.”

So, is it all hype? And what about the electric models -- are they too good to be true? Curious, the L.A. Times Test Kitchen tested five popular electric cookers, along with a highly regarded stove-top model for comparison.

The results? Pleasantly surprising.

At first glance, there’s no confusing an electric pressure cooker for a traditional stove-top model. These babies are nothing like your mother’s pressure cooker. While many stove-top models look like a sturdy saucepan with an extra handle attached to the lid, the electric models are bigger and bulkier -- picture a slow cooker on steroids -- bedazzled with buttons and digital displays. They’re big enough to demand prime counter-top real estate you’d be hard-pressed to fit one in a normal cabinet. The stainless steel All-Clad in particular reminded me of a mini bank vault it was heavier than the other models we tested, and its substantial lid transformed at the touch of a button to lock and unlock (I’m convinced food -- anything -- would be safe in it even in the event of a nuclear holocaust).

What’s good about the electric models is that they do so many things automatically: plug in the cooker, press a few buttons and go. You don’t have to hover over the stove adjusting the burner to regulate pressure or watch the clock to time when a dish is done. The electric models switch off automatically -- often beeping when done -- slowly releasing pressure and keeping the dishes warm until needed.

The digital displays can be extremely helpful in giving up-to-the-minute details on how a dish is progressing. Some displays are very simple, others much more colorful, even entertaining (the Deni had me momentarily mesmerized). But there can be too much information. At first, the Cuisinart’s display was a little confusing even after reading the manual, we still had to look up a video on YouTube to figure it out.

All the models we tested had “browning” and/or “sauteing” functions, a convenient feature allowing you to sear meats and brown vegetables in the same pot before cooking. While most of the electric models were round, our Deni test model was oval -- much like a heavy-duty stove-top casserole -- and not as deep as the others, but it had more surface area on the bottom of the insert, perfect for browning larger batches of food.

Four of the five electric models had inserts with nonstick surfaces, making them easy to clean. That said, as with nonstick pans in general, the coating limits the amount of flavor that builds up on the surface of the insert as the food browns, reducing the depth of flavor. The All-Clad had a stainless steel insert perhaps not as easy to clean, but it made a noticeable difference in flavor.

While I love the time the pressure cookers save in cooking many dishes (typically one-third to one-half the time it might take to cook a dish in the oven or on the stove), note that it still takes time for the cookers to come up to pressure before they can really work their magic. Depending on the recipe and heat of the burner, a stove-top model can take 10 to 15 minutes to come up to pressure the electric models take longer, sometimes up to 20 minutes or more -- longer than it may take to actually pressure-cook the meal once the timer starts counting.

While you can’t run an electric cooker under cold water to quickly bring down the pressure after cooking, the models we tested come with quick-release pressure valves. Easy as they are to operate -- flipping the knob to open -- the short handle on many of the models makes it almost impossible to keep your fingers clear of the hot steam as it escapes. This is easily remedied by using a pot-holder or a long-handled utensil, but it can be a little alarming -- and extremely hot -- if you’re not ready for it. The Fagor, Nesco and All-Clad test models had slightly longer handles, which was immediately appreciated.

So what about some of those other functions? Can they cook rice? The Fagor includes a specific rice setting in the display, and all the models except the All-Clad give some sort of instruction on cooking rice in their manuals (the Fagor and Cuisinart are very specific the Nesco and Deni are much more vague). The results were hit or miss. The Fagor and Cuisinart made great rice the first time out coaxing better results out of the others might just depend on getting more of a feel for the cooker.

And slow cooking? Sort of the opposite of pressure cooking, which involves cooking quickly under pressure, slow cooking involves heating a food over very low heat for hours on end, no pressure involved. The Nesco, Deni and Fagor doubled as slow cookers with pretty impressive results. The Fagor even offers high and low slow cooking options. We tested the models using a general slow cooker recipe for pulled pork after several hours, the pulled pork came out moist and wonderfully flavorful only the batch from the Fagor was a little dry.

The most important thing is getting to know each pressure cooker, and getting a feel for how each one works. One pressure cooker may heat more or less quickly than another, and moisture loss can vary between models. All of this can affect cooking time, consistency and flavor. Start by trying recipes that come with the unit generally, they’ve been tested for that particular machine. Then experiment.

That said, I’m clearing a little space on the counter top, just in case Santa is listening.


Pumpkin Risotto with Mushrooms (Italy)

Fall is finally here and what better way to celebrate this colorful season than by eating its most iconic products? Pumpkin and mushrooms are always a great combination and they work together amazingly well in this classic pumpkin risotto . The sweet and slightly nutty flavor of the pumpkin pairs perfectly with the umami of the mushrooms, the salty sharpness of the Pecorino cheese ties everything together, creating a great creamy consistency.

This recipe is an evergreen from the northern regions of Italy, and it is basically quintessential autumn in a pan. For this reason, during this time of the year, it is very common to find this pumpkin risotto as the dish of the day in many taverns throughout the country and especially in the Lombardy and Piedmont regions.

When I make this recipe at home, I usually like to use Pioppini mushrooms, but any variety you have on hand will work just fine. That being said, if you happen to have some wild mushrooms they will work even better! Last week, for instance, my grandmother and I went mushroom picking and came back with a good amount of fresh Porcini. I made this risotto with them and it was absolutely delicious!

If you want to make this recipe even quicker, you can use store bought pumpkin puree instead of stewing a fresh one. In this case, just make sure it is 100% pumpkin with no added sugars. Also, it is better to add the puree together with the mushrooms, after the rice has already been cooked.

On the other hand, if you have more time you could roast the pumpkin in the oven before adding it to the pumpkin risotto . It will take you around half an hour more, but you will definitely get a deeper and richer flavor.


Pumpkin Risotto

I’ve mentioned before that I was super late to jump on the pumpkin spice train. For me, it all started with these Pumpkin Chocolate Chip Cookies. One bite and I knew I’d be trying a lot more pumpkin-flavored goodies! Next up was my recipe for Pumpkin Pie Spiced Coffee Cake that was instantly popular on Pinterest! But, I wanted to try a savory pumpkin recipe and so this Pumpkin Risotto was the delicious result!

Why This Recipe Works

  • It’s actually very easy to make! Risotto has a reputation of being a more difficult dish, so it appears to be more “fancy” and impressive when served at holidays and gatherings.
  • This dish is flavored with pumpkin, pumpkin spice, and Parmesan cheese. It’s a savory recipe that still satisfies the season’s pumpkin spice craving.
  • You can enjoy this dish on it’s own or as a side dish to all of your favorite fall recipes.

How to Make Spiced Pumpkin Risotto

I like to have all of my ingredients out and close by. For the best risotto results, you need to be stirring almost constantly, so having to stop to find ingredients may make for less than ideal results.

Mince your shallot and garlic before you begin.

Create!

Heat the olive oil in a large skillet or Dutch oven. Add the shallots and garlic and cook 2-3 minutes until softened and fragrant.

Stir in the rice, then add the cooking wine. Cook until all the wine is absorbed, stirring continuously.

Tip: be sure to use only arborio rice for authentic risotto. I always use Rice Select brand and have fabulous results!

Next, pour in half (3 cups) of the vegetable stock. Continue stirring until stock is all absorbed. Once the stock is absorbed stir in the remaining stock 1 cup at a time until each is fully absorbed. Once again, you want to be stirring constantly.

Removed the pan from the heat and stir in the pumpkin until well blended. Slowly mix in the Parmesan cheese and butter, then the pumpkin pie spice. Taste and adjust the spice as desired.

Present!

Serve hot. You can top with Parmesan cheese shavings, minced fresh parsley, or a sprinkle of pumpkin pie spice.

Tips and Techniques for the Best Pumpkin Risotto

  • Use only arborio rice to get authentic, creamy risotto.
  • Just keep stirring! Stirring almost constantly is the key to the most perfect risotto. Sure, I take breaks to add ingredients and such, but for the most part, I’m stirring away!
  • While I haven’t tested this recipe with fresh pumpkin puree, I am sure that it would work out just fine – maybe even better!
  • Is Pumpkin Risotto gluten free? As long as the stock you are using to make the risotto is gluten free, then yes, Pumpkin Risotto is gluten free.
  • What do you serve with Pumpkin Risotto? You can serve Pumpkin Risotto on it’s own or along side of your favorite fall main dishes like roasted turkey, chicken, and pork.
  • Can you freeze Pumpkin Risotto? Risotto is always best when eaten right away. You can store leftovers in the refrigerator in an air-tight container for up to 5 days, but it’s best within the first few days. Freezing risotto is not recommended.

Other Recipes to Try

Love this Pumpkin Risotto recipe? Follow me on Pinterest, Instagram, and Facebook for more!


Pumpkin Risotto Recipe (Instant Pot)

This rich, creamy, flavor packed Pumpkin Risotto recipe in the instant pot is pure comfort food. It’s a knockout vegetarian dinner for Fall or Winter. Sub in butternut squash if you can’t find pumpkin.

There are really two tricks to a good instant pot risotto recipe :

The flavor: You can play around with the seasonings as I did. I use thyme mostly, but lately I’ve been using poultry seasoning and highly recommend it. Poultry seasoning is a combination of sage, thyme, rosemary, marjoram nutmeg and pepper – all of which complement pumpkin perfectly.

Getting the right consistency: Mostly this comes from the proportion of rice and liquids, but you can cheat quite easily by adding more Parmesan (to make it thicker) or more broth (to make it looser) at the end.

Regarding the pumpkin, I wouldn’t start with a whole pumpkin as you only need one pound. Some stores sell chunks in a package. When I see that, I grab it. Otherwise, I use butternut squash instead.

Ultimately, this pumpkin risotto recipe is creamy, but not mushy, and the pumpkin, herb and cheese flavors shine through. It’s a satisfying vegetarian, gluten free meal on its own or as a side for fish, turkey or chicken. And, I love how it looks so Fall-ish.


Pumpkin risotto

Heat oven to 180C/160C fan/ gas 4. Chop up the pumpkin or squash into 1.5cm cubes (kids- ask for help if it’s slippery). Put it on a baking tray, drizzle over some oil, then roast for 30 mins.

While the pumpkin is roasting, you can make the risotto. Put the garlic in a sandwich bag, then bash lightly with a rolling pin until it’s crushed.

Cut up the spring onions with your scissors.

Heat 1 tbsp oil with the butter in your pan over a medium heat – not too hot. Add the spring onions and garlic. Once the onions are soft but not getting brown, add the rice and cumin. Stir well to coat in the buttery mix for about 1 min.

Now add half a cup of the stock, and stir every now and then until it has all disappeared into the rice. Carry on adding and stirring in a large splash of stock at a time, until you have used up all the stock – this will take about 20 mins.

Check the rice is cooked. If it isn’t, add a splash more stock, and carry on cooking for a bit. Once the rice is soft enough to eat, gently stir in the grated cheese, chopped coriander and roasted pumpkin.


  • Pumpkin contains a high amount of antioxidants, such as alpha-carotene, beta-carotene and beta-cryptoxanthin. These antioxidants can help neutralize excessive free radicals which are linked too many chronic diseases.
  • Its packed with vitamin A providing around 170% of the recommended daily amount in just 100 grams.
  • Additionally it has a high water content (94%) that contributes to its low calories, providing just 26 calories per 100 grams.

When reheating already finished risotto, you want to avoid the microwave. Once the risotto has been cooked the rice continues to release its starch. The starch from the rice dries up the moisture around it, leaving you with a dry risotto.

Reheat the risotto in a sauté pan over a medium heat with a ladle of stock or water. Whilst making sure to stir slowly and regularly. Once the risotto starts to heat up, the starch will infuse with the stock. You will be left with a much nicer and creamier risotto then if it was reheated in the microwave.


Watch the video: Græskarrisotto med syltede græskar -