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Pumpkin Risotto with pumpkin oil

Pumpkin Risotto

Jack Slobodian
Pumpkin risotto is one of my favourite recipes when it comes to Autumn time. It’s creamy, hearty and packed with flavour. 
5 from 5 votes
Prep Time 20 minutes
Cook Time 1 hour
Course Appetizer, Main Course
Cuisine Italian
Servings 4 Mains or 8 Starters
Calories 783 kcal

Ingredients
 
 

  • 500 g Carnaroli rice
  • 2 Shallots finely diced
  • 3 Garlic cloves crushed
  • 1 kg Pumpkin before preparation weight, peeled and diced into 1 inch cubes
  • 175 ml White wine
  • 1.75 litres Vegetable stock chicken stock can be used
  • 80 g Unsalted butter cubed
  • 80 g Parmesan finely grated
  • Freshly grated nutmeg
  • Sea salt
  • Freshly cracked black pepper

Garnish

Instructions
 

  • Preheat the oven to 200'c.

Pumpkin Preparation

  • Toss the pumpkin with olive oil in a large bowl. Arrange the coated pumpkin on a baking tray, season with salt and then roast for 20-25 minutes, until al dente. Take out a quarter of the pumpkin, set aside and then continue to cook the rest of the pumpkin for 10 more minutes.
  • In a medium pot bring the stock to boiling point and turn off the heat and put a lid on the pot.
  • Back to the pumpkin, add the tender cooked pumpkin to a food processor and blend with a ladle of stock, adding a little at a time until the mixture is smooth.

Risotto Preparation

  • In a large sauté pan over a medium heat, add half of the butter and sauté the shallots for 5 minutes, until softened. Add the garlic and sauté for an additional minute. Add the risotto rice and sauté for 2 minutes stirring constantly. Then add the white wine cook for a further 2 minutes until the wine has evaporated.
  • With a ladle add enough stock to cover the rice and turn down the heat to a simmer. Stir constantly and keep adding ladles of stock just enough to cover the rice, until the rice is soft and has a slight bite this should take about 15 minutes.
  • Stir in the pumpkin puree and add the diced pumpkin and cook for 2 minutes stirring slowly.
  • Turn off the heat and add the rest of the butter, parmesan and season with freshly grated nutmeg. Stir well until the mixture is fully incorporated.
  • Serve fresh from the pan with an extra sprinkle of parmesan and a drizzle of pumpkin oil.

Notes

  • For non vegetarians you can swap to chicken stock it will add a nice depth of flavour. Additonally you can try a ratio 1:1 vegetable stock & chicken stock.

Nutrition

Calories: 783kcalCarbohydrates: 120gProtein: 19gFat: 22gSaturated Fat: 14gTrans Fat: 1gCholesterol: 57mgSodium: 331mgPotassium: 1065mgFiber: 5gSugar: 9gVitamin A: 21940IUVitamin C: 24mgCalcium: 307mgIron: 5mg
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