Pumpkin Risotto

  • Pumpkin Risotto
Ranked: 123rd

Rated 4.91 out of 5 based on 17 votes

Ingredients

  • 75 ml good olive oil
  • 1 kg pumpkin, cut into 2cm cubes
  • 85 g unsalted butter, chopped
  • 1 x small onion
  • 1 x glass drinkable white wine (no you cant drink it!)
  • 1 L good veggie stock (salt reduced if you are buying it)
  • 400 g risotto rice
  • 75 g fresh grated parmesan (don't use the pre grated stuff!)
  • 1 bunch fresh parsley

Method

Preheat oven to 200’c

Combine 1/2 the oil and pumpkin in a roasting pan, toss to coat. Roast for 30-35 minutes until tender and golden.

Bring stock to boil in a saucepan, once boiled keep warm.

Add half the butter and remaining oil to a large pan over high heat. Add onion and cook for 3-5 minutes until soft.

Add Rice and cook for another 3-4 minutes. Add wine and cook until wine had been absorbed.

Take 2/3rds of the pumpkin to use a stick blender to puree it.

Reduce heat to medium, Add pinch of salt and a ladle of stock and let the stock be absorbed whilst stirring then continue the process stirring continuously

Once down to half the amount of stock add the pumpkin puree and stir it in. Continue the process of adding stock and stirring until absorbed until the rice is cooked (al dente) the risotto should be thick and syrupy. Mix in the parmesan and remaining butter, check for seasoning and let sit covered for 2 minutes.

Top with parsley and left over pumpkin

Serve and enjoy.

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  • Thanks Snjezana! Taking photos and the blog is all very new to me, I’ll definitely be paying more attention to it this year :) lots more photo, recipes and ramblings to come

    Reply

    by Matt Cook on 09/01/2013, 10:15
    Matt Cook
  • Thanks Gillian, let me know how it goes :)

    Reply

    by Matt Cook on 09/01/2013, 10:16
    Matt Cook
  • Gorgeous! You have mastered the art of flavour!

    Reply

    by Maria Vella on 09/01/2013, 13:04
    Maria Vella
  • I love pumpkin and I also love risottos! :)

    Reply

    by Sarah Lewis on 12/01/2013, 13:52
    Sarah Lewis
  • Looks great!

    Reply

    by Kirsty Cook on 21/03/2013, 10:37
    Kirsty Cook
  • Sounds delicious. Can’t wait to make it :)

    Reply

    by Rochelle Howe on 21/03/2013, 12:00
    Rochelle Howe
  • Love the colour! Looks like an enjoyable risotto with a great recipe! Cannot wait to try to make it :) Although, it’s a shame I can’t drink the wine, I’ll have to have another bottle alongside it ;-)

    Reply

    by Kate Nashef on 22/03/2013, 09:42
    Kate Nashef
  • I absollutely loved this dish, both pumpkin and rissotto are my favourite foods. Yum, Yum Yum!

    Reply

    by Noela Jefferies on 27/03/2013, 09:50
    Noela Jefferies
    • Thank you :)

      Reply

      by Matt Cook on 28/03/2013, 10:55
      Matt Cook
      • Hi Matt – what would be a suitable substitute for the wine?

        Reply

        by Rabzy 21 on 13/08/2013, 13:39
        Rabzy 21
  • hi, can you cook this without an oven? or a microwave oven instead? thanks.

    Reply

    by maricel jordan on 27/03/2013, 22:39
    maricel jordan
    • Hi Maricel, yep you sure can, instead of roasting the pumpkin you could grate it and cook it in a pan with some butter until its tender (roughly 10 minutes) and then puree it :)

      Reply

      by Matt Cook on 28/03/2013, 10:55
      Matt Cook
  • Delish! I’m very picky with risotto but I simply can’t walk away from roasted pumpkin. Fantastic recipe Matt – truly “Inspired” ;-)

    Reply

    by Kristy Leigh on 10/04/2013, 02:32
    Kristy Leigh
    • Thanks Kristy! Please do let me know when you try it :D

      Reply

      by Matt Cook on 10/04/2013, 09:42
      Matt Cook
  • I had a pumpkin sitting there glaring at me for too long… it has since been transformed into this delicious risotto and devoured, yum!

    Reply

    by Amy Deering on 16/04/2013, 16:27
    Amy Deering
    • Thanks Amy. Glad you enjoyed it! :)

      Reply

      by Matt Cook on 07/05/2013, 21:15
      Matt Cook
  • Superb recipe!

    Reply

    by Joe Gersh on 27/04/2013, 09:12
    Joe Gersh
    • thanks Joe!

      Reply

      by Matt Cook on 07/05/2013, 21:15
      Matt Cook
  • Looks delicious!

    Reply

    by Camellia Aebischer on 30/04/2013, 13:21
    Camellia Aebischer
    • Thank you Camellia, All your food looks amazing! :)

      Reply

      by Matt Cook on 07/05/2013, 21:15
      Matt Cook
  • Matt that is amazing,the colour and ingredients you used.Definitely I will cook this.Thank you for the recipe.We love risotto.Good luck in your cooking.

    Reply

    by ANNA LINHART on 07/05/2013, 18:01
    ANNA LINHART
    • Thanks Anna :) hope you enjoy it :)

      Reply

      by Matt Cook on 07/05/2013, 21:14
      Matt Cook
  • I subbed the wine for pumpkin juice and a few other variations but love pumpkin risotto! Check out may version and compare! Thank you for the inspiration!

    Reply

    by Helen Minns on 20/05/2013, 17:14
    Helen Minns
  • liked the wording in your ingredients, yummy

    Reply

    by Anne-Marie Cee on 20/05/2013, 23:21
    Anne-Marie Cee