scrumptious pumpkin risotto

Pumpkin is a popular squash vegetable like spaghetti squash, acorn squash, butter cup squash, kabocha etc. which originates from Mexico and south USA but now days it is popular in every part of the world and you can buy from your local grocery store. It is grown all year round but in summer it is grown extensively and harvested in autumn.

They come with lot of benefits as they are packed with nutrients. you will find good amount of anti oxidants in pumpkins which help to destroy the free radicals in our body which can causes issues like cancer and other problems. besides that you will also get vitamin A, vitamin B, calcium and other nutrients from pumpkins.

Not to forget that it only give 26 calories from 100 grams of pumpkin because it has high water content of about 94% in it which is the reason it is popular in people following the weight loss diet.

Pumpkin risotto recipe

Pumpkin risotto is a very delicious, easy to make and fulfilling recipe to enjoy anytime. so go ahead and try my recipe to cook pumpkin risotto for yourself and your family or friends for a delightful meal with your loved ones.

Delicious pumpkin risotto


  • 500 grams rice
  • couple of onions chopped finely( shallots are great)
  • salt
  • black pepper
  • some grated nutmeg
  • 2 minced garlic cloves
  • 1 kg pumpkin in diced cubes form
  • around 1.75 to 2 liters vegetable stock
  • 70 grams butter
  • 80 grams parmesan cheese (can use ricotta, mozzarella and other cheese variety)

note: it will make about 4-8 serving of risotto platter depending on how hungry the people are.


Turn on the oven and set it to pre heat at 200 degree c. then place all the diced pumpkins coated in olive oil in baking tray for roasting in the oven for about 15-20 minutes until it becomes tender. their after take about 1/3 pumpkins out and keep them aside after dicing with good knife them in small pieces and let the other ones roast for 5-10 minutes more.

Once the 2/3 pumpkins from oven are cooled down, blend them in electric blender or food processor finely to make a pumpkin puree. once done take the stock and let it heat up for couple of minutes then add this puree to the pot and mix to make a combined mixer or stock and puree and heat for couple of minutes then turn off the heat.

Now to make risotto, in a pan add butter, diced shallots, garlic with salt and pepper and Sauté for couple of minutes. then add the rice and mix it with other components in the pan.

Now you need to add your stock pumpkin puree mix in the pan and let the rice cook completely for 15-20 minutes till its soft, tender and al dente. then add your diced roasted pumpkins which you kept separately while roasting in this mix.

now turn off the heat and add your grated nutmeg along with grated parmesan cheese and herbs like parsley, rosemary oregano in the risotto.

serve the pumpkin risotto in bowl or plate before it gets cold and drizzle some pumpkin oil on the top and garnish it with fresh cilantro and parsley leaves. if you are a cream fan then you can drizzle some cream also on the top to make it look more appealing and creamier in overall taste. you can also add roasted cherry tomatoes or brussels sprouts also as toppings on your pumpkin risotto.


If you cant find or make vegetable stock to use in your risotto then you can also use normal water and if you are non vegetarian then you can add chicken stock also to give your risotto good chicken like flavor.

If you are a fan of wine then then you can add about 100-200 ml of white wine while sautéing the rice in your pan before adding the stock to infuse the flavor of wine in your rice which would make your risotto taste better.

when the risotto is cooked it absorbs moisture from the curry so if you want to reheat the risotto without making it dry then i would advice you to use stove pan on medium heat and add little bit water in the mix so get the creamy and moist risotto. stir it for couple of minutes and it would be ready to serve. if doing it in microwave then keep a bowl of plain water besides the risotto container to avoid making it dry while reheating of risotto in microwave.

you can add some tamari sauce or balsamic vinegar or lemon juice on top of the risotto to take the flavor of your pumpkin risotto to next level.

Nutrition for pumpkin risotto

  • Calories: 783 kcal
  • Fat: 22 grams
  • Saturated Fat: 14 grams
  • Vitamin A: 21940 IU
  • Vitamin C: 24 mg
  • Cholesterol: 57 mg
  • Iron: 5 mg
  • Carbohydrates: 120 grams
  • Protein: 19 grams
  • Sodium: 331 mg
  • Potassium: 1065 mg
  • Fiber: 5 grams
  • Sugar: 9 grams
  • Calcium: 307 mg


Hope you like my simple recipe to make pumpkin risotto in your kitchen with quality ingredients to enjoy it with your family and friends. let me know your views about this pumpkin risotto recipe in comments below.

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