My Pumpkin Risotto.
I don’t know about you, but for me, pumpkin is the symbol of winter that warms your heart. This risotto is creamy, just sweet enough, and has that scent that immediately makes you feel safe. You don’t need strange ingredients, just a little patience in stirring and the desire to pamper yourself a bit. It’s my favorite dish when I need a moment just for myself or to make my family happy.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 2 People
- Cooking methods: Stove
- Cuisine: Italian
Ingredients for Pumpkin Risotto
- 14 oz Pumpkin (I use butternut type)
- 1 cup Ribe rice
- 2 oz Caciocavallo cheese (or any grated cheese you prefer)
- 1 2/3 cups vegetable broth
Steps for Pumpkin Risotto
First, prepare the vegetable broth and try to keep it warm so it doesn’t stop the rice from cooking.
Pour the pumpkin, which you have cleaned and cut into small pieces, into a pan with a bit of oil and, if you like, a few cloves of garlic to add fragrance.
Add half a glass of water, cover with a lid, and cook for about 10 minutes until the pumpkin becomes nice and tender.
After this time, mash the pumpkin well with the help of a fork until it becomes almost like a cream, then add the rice and the first two ladles of broth.Cover again with the lid and cook over low heat, making sure to add more broth whenever the rice needs it. Cooking will take about 15/20 minutes.
Once ready, remove the pan from the stove and proceed with the creaming: add the cheese and stir carefully for a few minutes until the risotto becomes a velvety whole.
The pumpkin risotto is ready to be enjoyed. I hope you liked this recipe, see you next time.
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