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Peppery Pumpkin Risotto


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  • 1 1/3 cups arborio rice
  • 2 T olive oil
  • 1 T butter
  • 1 small yellow onion, diced
  • 1/2 cup sweet white wine, such as Riesling
  • 4 1/2 cups chicken or vegetable broth
  • 1 1/2 cups cooked pumpkin or 15 ounce can pumpkin puree
  • 1 1/2 t grated fresh ginger
  • 1/4 t cayenne pepper
  • 1 cup grated parmesan cheese
  • salt and pepper


Servings 4


Step 1

Rinse the rice and drain.

In a large skillet, combine the oil, butter and onion, and saute over medium heat until the onion is soft, about 6 minutes.

Add the rice and stir unitl well-coated with oil and butter. Increase heat to medim-high and add the wine, Stir unitl the wine has been absorbed.

Begin to add broth, 1/2 cup at a time, stirring constantly and adding more liquid as it is absorbed.

Once the rice has absorbed all the broth, reduce heat to medium-low. Taste to check the texture. The rice should be firm but cooked through. If the rise is to hard or dry, add additonal broth, 1/2 cup at a time

When the rice reaches the desired testure, stir in the pumpkin, ginger, and cayenne pepper. Cook stirring constantly, 2 to 3 minutes. Stir in the cheese, then season to taste with salt and pepper.

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