Pumpkin risotto

pumpkin risotto

Pumpkin risotto with parmesan cheese and chopped parsley… sounds yummy right?

Anybody like to eat Italian food? how about Risotto? Risotto is Italian rice dishes cooked in broth for creamy consistency. The broth can be vegetable, meat or fish-based broth. Normally it is served as first course, served before the main course. But for me, I ate it as main course. There are many variations of  cooking risotto, for example; using red wine, with seafood or peas. I’ve tried it with pumpkin (Hokkaido pumpkin), because I like pumpkin so much! it’s October…… it’s Pumpkin season now…..!. Last time I’ve made Pumpkin soup and Pumpkin cake on my other blog. Try this pumpkin risotto recipe, you’ll love it!

Pumpkin risotto

Pumpkin risotto


  • 500g pumpkin (Hokkaido)
  • 200g arborio rice
  • 3 Tablespoons butter
  • 150ml white wine
  • 3 shallots
  • 2 Tablespoons olive oil
  • 600ml vegetable stock or broth
  • salt and pepper
  • 2 bay leaves
  • a pinch of nutmeg
  • 50g grated parmesan
  • chopped parsley for garnish


  1. Peel the pumpkin, remove the seeds and cut into cubes.
  2. Sauté with medium heat the pumpkin with oil and 1 tablespoon butter .
  3. Pour 100ml wine and covered the pan, cook on low heat cook until tender (about 15 minutes). Set aside.
  4. Finely chopped shallots and sauté in 1 tablespoon butter.
  5. Add risotto rice and fry briefly.
  6. Deglaze with the remaining wine (50ml) and let it boil while stirring.
  7. Gradually pour the vegetable stock, so that the rice is almost covered with liquid.
  8. Season with salt, pepper and bay leaf.
  9. Risotto simmer for about 25 minutes in an open pan, stirring often.
  10. Puree half of the pumpkin with a fork.
  11. Mix with diced pumpkin, remaining of butter and grated cheese carefully into risotto.
  12. Season with salt and nutmeg.
  13. Sprinkle with grated parmesan cheese and chopped parsley before serving.


Cook pumpkin in milk instead of white wine, you can substitute shallots with onion


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