Creamy Roasted Pumpkin Risotto Recipe

Total Time: 65 minutes

Cuisine: European


  • salt
  • vegetable stock
  • parangikai pumpkin
  • sour
  • cloves garlic
  • parsley
  • onion
  • dry white wine
  • virgin olive oil olive oil
  • pepper
  • arborio rice


  • To begin making the Pumpkin Risotto Recipe, we will first roast the pumpkin in a wok
  • For this heat a tablespoon of olive oil in a wok; add in the pumpkin cubes, sprinkle a pinch of salt and roast until the pumpkin is soft and cooked completely
  • Keep half the roasted pumpkins aside and puree the remaining half
  • Once cooked, allow it to cool a little and then puree it in a blender
  • Keep the roasted and pureed pumpkin aside
  • Keep the vegetable stock simmering on low heat in a sauce pan, while we proceed to cook the rice
  • Click to see the video recipe of how to make vegetable stockIn our next step, we will cook the risotto rice
  • In a heavy bottomed pan, that also has a lid; heat two tablespoons of olive oil and add in the chopped onion and garlic
  • Saute the onion and garlic on medium heat until the raw smell goes away and has changed its color to a light pink or light golden
  • Dont let the onions get brown
  • Stir in the rice into the onion mixture and stir fry for a couple of minutes
  • Next add in the wine and cook, stirring continously until the wine has evaporated
  • Gradually add in the hot vegetable stock a little at a time to the rice
  • As the stock keeps getting absorbed by the rice, keep stirring and adding a little more stock at a time, until all the stock has been used and absorbed by the rice
  • By the end of it, the risotto rice will be tender and have a creamy texture
  • Make sure you keep stirring the Risotto rice, so it cooks evenly and does not get burnt to the bottom of the pan
  • Finally stir in the pur?ed pupkin, the sour cream or mascarpone cheese; check the salt and spice levels and ddjust to suit your taste
  • Finally stir in the coarsely pounded black pepper and the chopped parsely
  • Turn off the heat
  • Serve the Pumpkin Risotto in bowls garnished topped with a few pieces of roasted pumpkin for each bowl
  • Drizzle extra virgin olive oil on top just before serving
  • You can also optionally topped the Risotto with Parmesan cheese or even Sour Cream and serve hot