Pumpkin Risotto Recipe


The most delicious pumpkin risotto to make this season!

What pumpkin to use in pumpkin risotto?


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In this recipe we used Butternut squash. Check here which other pumpkins are perfect for making risotto.

Prep Time: 10 Min

– Broth  - Pumpkin  - Rice (Carnaroli rice, or Arborio or Vialone Nano)  - Onion  - Dry White Wine  - Parmigiano Reggiano cheese  - Salt & Black pepper  - Butter

Cook Time: 325 Min


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Step 1

Dice the pumpkin, and cook it with the onion until soft. When soft, blend half of it and set aside.

Step 2

Toast the rice for a couple of minutes and deglaze with the wine. Allow the wine to evaporate.

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Step 3

Gradually add broth; add more broth if you see the risotto drying out. And cook for about 12 to 15 min. Stir frequently.

Step 4

When the risotto is cooked, add the pumpkin that we blended earlier and mix well together.

Step 5

"Manteca" over low heat with butter is parmesan cheese.


The result is a super creamy risotto!