The creamy pumpkin risotto with a warm and enveloping color, where the sweetness of the pumpkin blends with the savoriness of parmesan.
A drizzle of extra virgin olive oil completes a simple yet elegant dish.
Perfect even in a light diet: the pumpkin flesh is composed of about 90-94% water, making it naturally low-calorie and hydrating.
I love this first course, just as I love preparing pumpkin in many ways.
When I was little, my mom made a fabulous risotto and still today it’s from her that I learned this easy yet flavorful recipe.
If you love pumpkin, check out these other proposals just below:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 3 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 392.70 (Kcal)
- Carbohydrates 75.10 (g) of which sugars 7.01 (g)
- Proteins 9.88 (g)
- Fat 4.84 (g) of which saturated 1.97 (g)of which unsaturated 1.12 (g)
- Fibers 3.02 (g)
- Sodium 561.63 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.2 lbs pumpkin (cleaned)
- 3 oz Tropea red onion
- 0.28 oz extra virgin olive oil
- to taste salt
- 1 clove garlic
- 2 oz white wine
- 1 oz grated parmesan
- 1.5 cups Arborio rice
- 3 oz carrot
- 2.8 oz onion
- 1.4 oz celery
- 0.14 oz salt
- 1 tsp chopped parsley
Tools
- 1 Casserole
- 1 Ladle
- 1 Knife
- 1 Cutting board
Steps
Supporting the explanation, at the beginning you’ll also find the VIDEO RECIPE
Clean and dice the pumpkin and set aside.
Meanwhile, let’s prepare a simple homemade vegetable broth.
In a casserole, boil carrot, onion, celery, salt, and a little chopped parsley.
While the broth cooks on low heat, let’s start dealing with the pumpkin.
In a pot, add the diced pumpkin with the chopped onion and after a few minutes deglaze with white wine.
Let it cook for 7-10 minutes with a drizzle of extra virgin olive oil and vegetable broth until it becomes soft.
Mash part of it with a fork to get a natural cream.
In a separate pan toast the rice for 1-2 minutes, stirring, until the grains become shiny.
Now combine the toasted rice in the casserole with the pumpkin.
Pour a ladle of hot vegetable broth at a time.
Stir and let it absorb before adding more broth.
Continue for about 15-18 minutes, until the rice is al dente and creamy.
Turn off the heat.
Add grated parmesan to blend and create that fabulous creaminess.
If you like, you can also add a knob of butter.
Plate the soft, wave-like risotto.
Add some black pepper and, if you like, sage or rosemary leaves.
Enjoy your meal
How to store pumpkin risotto
If there is leftover pumpkin risotto, cool it down and place it in an airtight container.
It can be stored in the fridge for 1-2 days.
When reheating, add some broth, water, or milk to restore creaminess.
Heat well until steaming.
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