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This image shows the finished risotto, seasoned with salt, pepper, and garnished with fresh parsley.

Pumpkin Risstto

Creamy and comforting, pumpkin risotto is a fall favorite that combines tender arborio rice with rich pumpkin puree, savory herbs, and a touch of Parmesan. This hearty dish is perfect for cool nights, offering a delightful balance of flavors and texture.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4 people
Calories 405.6 kcal

Equipment

  • Large saucepan
  • Non-stick pot (optional)
  • Ladle
  • Grater

Ingredients
  

  • 1 onion
  • 1 cup diced pumpkin
  • 1 tbsp olive oil
  • ½ cup grated parmesan cheese
  • ½ cup chopped fresh parseley
  • 1½ cup arborio rice
  • 2 cloves garlic
  • 3 cups hot stock (chicken or vegetable)
  • 6 sliced mushrooms
  • 15 g butter

Instructions
 

  • In a large saucepan or frypan, heat the butter and oil together.
  • Sauté the onion and garlic until softened.
    This image shows a skillet with sautéed onions and garlic, creating a flavorful base for the risotto.
  • Add the rice, stirring to coat it evenly in the butter and oil mixture.
    This image shows the rice being stirred into the butter and oil mixture, evenly coating each grain.
  • Cook for about a minute.
  • Stir in the pumpkin and mushrooms, then pour in 1 cup of the hot stock.
    This image shows 1 cup of hot stock being poured into the rice, beginning the simmering process.
  • Simmer gently, stirring occasionally, until the liquid is almost fully absorbed.
  • Gradually add the remaining stock, one cup at a time, allowing it to absorb before adding more.
  • Stir frequently but you don’t need to hover over the pot if using non-stick.
  • This process will take around 20 minutes until the rice is tender.
  • Once done, mix in the Parmesan cheese, season with salt and pepper, and sprinkle in the parsley.
  • The cheese will make the risotto creamy and slightly sticky.
    This image shows Parmesan cheese being mixed into the cooked risotto, creating a creamy, rich texture.

Notes

  • Always use hot stock to prevent slowing the cooking process.