Pumpkin Risotto

Nothing screams autumn like a creamy and warm risotto, which can even be served in the pumpkin itself for added decoration! Risotto might seem like a daunting task at first, but once you get started, it is much more simple than it sounds - just remember that patience is key.


Pumpkin Risotto served in a pumpkin


  • 450 g of Risotto rice (like Vialone or Carnaroli type)

  • 800 g of pumpkin pulp

  • 1 ½ L vegetable broth or warm water

  • medium size white onion

  • 1/2 glass of dry white wine

  • 4 - 6 tbsp of EVO oil

  • 1 tbsp butter

  • 6 - 8 tablespoons of Parmigiano Reggiano or Grana Padano

  • salt

  • pepper (to taste)

How to make it

  1. Heat the broth, or water, and keep it boiling.

  2. Peel and de-seed the pumpkin. Dice the pumpkin pulp in small pieces.

  3. Chop the onion (blend it if you want a more creamy risotto). Place a medium frying pan on the heat, and add oil and onion. Let fry for about 1 minute. Then add the diced pumpkin pulp. Turn to high heat and let the pumpkin sauté for few minutes. Add salt, stir and lower the heat. Cover with a lid and let cook for about 10 minutes.

  4. The pumpkin will almost reduce into a cream. If you find some pieces you can crush them with a spoon. Add salt and set aside.

  5. In another large pan, like a wok, pour 2-3 tablespoons of oil, and let it heat up. Then add the rice. Let it toast over medium-high heat for a few minutes. Stir now and then so that the rice doesn't stick on the pan.

  6. Pour in the wine. You will smell the alcohol immediately, so keep stirring until it has evaporated, leaving the rice with a lovely perfume. When evaporated completely, turn the heat down and add a ladleful of broth. The rice shouldn’t cook too quickly, otherwise the outside of each grain will be stodgy and the inside hard and nutty.

  7. Add the pumpkin puree, and gently mix very well. Add salt, pour a ladle of broth, or water, and gently bring to boil. Keep stirring. Then turn the heat down and let it simmer until almost all the broth has been absorbed. Then add the rest of the broth, one ladle at a time, until the risotto is cooked.

  8. You might not need all the broth. Be careful not to overcook the rice. It should hold its shape, but be soft and creamy. Taste and add salt if needed.

  9. Turn off the heat, add the butter, the Parmigiano Reggiano, and mix well. Add salt if needed. Put a lid on the pan and let the risotto rest for a minute. Serve with extra Parmigiano Reggiano and pepper, to taste.

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Recipe by Mad & Delicacy