Pumpkin risotto is smooth, comforting and delicious. A fantastic autumnal meal!
Prep time: PT10M
Cook time: PT40M
Total time: PT50M
Rating
4.95 stars (17 reviews)
Keywords
pumpkin risotto, squash risotto
Ingredients
12 oz pumpkin ((peeled & de-seeded weight), or red kuri/butternut/honeynut squash)
1 onion ((small/med))
1 clove garlic
1 tbsp olive oil
1 tbsp butter
1 1/2 cups arborio rice
3 cups light stock ((vegetable or chicken if you don't need it to be vegetarian))
3/4 cup freshly grated parmesan (lightly packed, approx)
1 pinch nutmeg
1 pinch pepper
1 tsp aged balsamic vinegar (approx, to serve)
Categories
Main Course
Cuisine
Italian
Steps
Peel and de-seed the pumpkin/squash, if not already prepared. Cut into a relatively small dice. Peel and dice the onion and garlic.
Warm the oil and butter in a medium pan over a medium heat then add the onion. Cook for around 5 minutes until the onion softens, but make sure it doesn't brown (reduce heat or add a little more butter, if needed).
Add the garlic and pumpkin/squash and cook a few more minutes until it all softens (around another 5, but depends on the kind of squash/pumpkin and size of pieces). Often this works best by covering the pan with a lid to let the vegetables sweat. Mash the pumpkin/squash so that it's a rough puree.
Add the rice and cook for a minute or two then add enough stock to cover the rice. Keep adding a little more stock (around 1/2 to 1 cup at a time) as the previous amount is absorbed, stirring now and then so that it doesn't stick. Typically, it doesn't need stirred much to start but more towards the end.
Once the rice is cooked and the stock has been absorbed, stir through the parmesan, nutmeg and pepper. Adjust seasoning to taste. Serve topped with a drizzle of aged balsamic and a few shaves of parmesan.
Nutitrion
Serving Size: 1 serving
Calories: 556 kcal
Carbohydrates: 94 g
Protein: 16 g
Fat: 13 g
Saturated Fat: 5 g
Cholesterol: 18 mg
Sodium: 236 mg
Sugar: 5 g
Reviews
Sandra Santos on 2025-10-13 (5 stars): It's absolutely delicious, the best risotto I've ever eaten, thank you for sharing it!
Carla Santos on 2025-04-18 (5 stars): Absolutely loveeee this recipe! I already cooked this meal multiple times with butternut, it is so creamy … Is the calorie count for each serving or for the whole thing?
Finn on 2025-03-17 (4 stars): I really liked this! I found it needed a little more stock but otherwise the steps were easy to follow and the outcome was delicious
Athir Nuaimi on 2024-10-29 (5 stars): This was really good
Mary Jo on 2024-10-18 (5 stars): We used squash in our recipe, it was Absolutely Delicious! Thank you for sharing your recipe.
Cat on 2024-02-19 (5 stars): Easy we used butternut pumpkin aus .
Toni on 2023-11-13 (5 stars): This was super easy and really tasty too. Loved by everyone. I added some fresh thyme at the end which was nice also. Thanks for sharing ❤️
Dani on 2023-07-19 (5 stars): Really enjoyed this recipe, didn't make any changes besides adding extra chicken stock as I had to cook for longer than expected (I think this is likely my fault for having the heat too low!). Loved this though & will definitely make again.
Kant on 2023-02-05 (5 stars): Hi. This is Kant from Mumbai. I followed this recipe with Carnaroli and local orange coloured pumpkin and it turned out pretty well. To the Indian taste, we added little more pumpkin compared to the rice. Even though I love balsalmic I think it tasted better without it. Overall a superb recipe. Thank you!
