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Pumpkin Risotto


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  • 1 cup of Arborio rice
  • 1 scallion, finely chopped
  • 1 onion, chopped finely 1 glass dry white wine
  • 5 Tbs. grated parmesan
  • 4 Tbs. butter
  • 6 Tbs. oil
  • ~ 2 lbs. pumpkin, coarsely grated
  • 3 ½ cups vegetable broth, hot



Step 1

In a saucepan, brown the finely chopped scallions in olive oil then add the coarsely grated pumpkin. Allow to cook for 10 minutes over high heat, then lower. Add salt, and let cook slowly for 15 more minutes. In a second saucepan, brown the onions in the butter and add the rice and let toast for 2 minutes, stirring constantly. Add the white wine, let evaporate for 3 minutes, starting to cook the rice. Add the vegetable broth, a little at a time. Add salt to taste, then when the risotto is half cooked, around 8 minutes, add the cooked pumpkin to the rice (make sure the pumpkin is kept hot until it is added. Continue to cook the rice, adding the both until the rice is almost done. Turn off the flame and add the parmesan cheese and the butter, mix well, then let sit for 3 minutes before serving.

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