Go Back
+ servings
Pumpkin Risotto
PRINT RECIPE
PIN RECIPE
5 from 2 votes

Pumpkin Risotto

Creamy Pumpkin Risotto with a heavenly taste. The pumpkin adds color and nutrition, while reducing the amount of fat needed to make this delicious dish.
Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Course: Main Dish
Cuisine: Italian, Mediterranean, Vegetarian
Servings: 8 people
Author: Belgian Foodie

Ingredients

  • 2 tbsp olive oil extra virgin
  • 2 onion medium
  • 500 g arborio rice uncooked and unwashed
  • 250 ml white wine dry
  • 1200 ml vegetable broth (see notes)
  • 500 g pumpkin puree fresh or canned
  • 30 g butter
  • 100 g Pecorino cheese grated
  • 200 g Parmesan cheese grated
  • 6-8 leaves sage dried
  • 150 g mushrooms mixed or up to double the amount (optional)

Instructions

Pumpkin Puree

  • If preparing your own pumpkin puree, see instructions by following the link above in the list of ingredients.

Risotto

  • Prepare the vegetable broth and heat it in a casserole.
  • Pour the olive oil in a large deep pan over a medium flame. Dice the onions and place them into the heated pan. Continue to cook the onions for a few minutes until the onions become translucent.
  • Add the arborio rice to the pan. Stir and let saute while stirring for about a minute. The rice will begin to look translucent. (It's important not to wash the rice before cooking as the starch on the outside of the rice kernels will help to give the risotto a creamy texture).
  • Add the sage leaves and the white wine and keep stirring. Continue to cook a few minutes over the medium flame until the wine has cooked into the rice.
  • Reduce the flame. Start slowly adding the vegetable broth, one ladle at a time. After each ladle, stir gently the rice until it absorbs most of the broth. Continue with the ladles until most of the broth has been used (about 15 minutes). You can add the excess pumpkin liquid along with one of the ladles. The rice should be soft with a slight firmness.
  • Add the pureed pumpkin and mix it gently into the rice for 1-2 minutes over the low flame.
  • Remove the pan from the flame and add the Pecorino and Parmesan cheeses as well as the butter. Gently stir these into the risotto. Cover the pan and let sit a couple minutes as the cheese and butter melt into the risotto.
  • Adjust seasoning with salt and pepper. Add more sage if needed, but watch out since a little goes a long way.
  • If you are adding mushrooms, saute them in a little olive oil in a separate pan. Before serving, place the mushrooms over the top of your risotto dish.
  • Serve and enjoy the risotto while it's hot!

Notes

You may use canned pumpkin instead of fresh pumpkin if you prefer.  I use the muscat pumpkin but other pumpkins or butternut squash will also be fine.
If you replace the vegetable broth with vegetable bouillon, add the bouillon cubes at the same time as the spices before adding the same amount of water.
 
I added the mushrooms to help the appearance of the dish, but they did not add any flavor.

Nutrition

Nutrition Facts
Pumpkin Risotto
Amount Per Serving
Calories 474 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 9g56%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 38mg13%
Sodium 910mg40%
Potassium 349mg10%
Carbohydrates 60g20%
Fiber 1g4%
Sugar 5g6%
Protein 19g38%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.