5 from 2 votes
Creamy Pumpkin Risotto
Incredibly creamy pumpkin risotto made with roasted pumpkin, simple and genuine flavors captured in one easy-to-make, comforting dish.
Prep Time
50 mins
Cook Time
30 mins
Servings:
4
Calories:
566 kcal
Course:
Side Dish, Main Course
Cuisine:
Italian, American
Ingredients
- 1 lb pumpkin 500 g Notes 1, 2
- 5 cups vegetable stock 1.2 liter, Note 3
- 2 tablespoons olive oil
- 1 onion finely chopped, small
- 1 rosemary finely chopped, Note 4, sprig
- 1 ½ cup risotto rice 300 g, Arborio, Carnaroli or Vialone nano
- ½ cup white wine 125 ml, dry
- 2 tablespoons butter
- 1 cup parmesan freshly grated, 60 g/ 2 oz Note 5
- a few gratings nutmeg
- sea salt fine
- ground black pepper fine
Instructions
Pumpkin:
- Preheat the oven to 400°F/200°C. Line a baking sheet with parchment paper.
- Roast pumpkin: Halve the pumpkin and remove the seeds. Place the halves on the prepared tray, cut side down, and bake the pumpkin for 40-50 minutes or until fork tender. Remove from the oven and let stand until cool enough to handle.
- Prepare pumpkin for risotto: Remove the peel. Weigh the amount you need 1 lb/500 g (use the remaining pumpkin for another recipe). Puree half of the required amount and cut the other half into cubes. Set aside.
Cup of Yum
Risotto:
- Heat 5 cups of vegetable stock in a small pan (1.2 liters). Keep the stock on the stovetop on very low heat during the entire cooking process.
- Toast risotto: Heat the oil and cook 1 small finely chopped onion until translucent. Add 1 ½ cup risotto (300 g) and stir well until it’s coated with the oil and glossy, about 2 minutes. Add 1 sprig of chopped rosemary and ½ cup white wine (125 ml), stir, and let the wine bubble away.
- Cook risotto: Start adding the vegetable stock, about ½ to 1 cup at a time, stirring often, and only adding the next cup of liquid when the previous one has been absorbed. I don’t stir continuously, but I stand by and stir often. This will take about 15-20 minutes; check that the rice is cooked to your liking; it should be soft but not mushy.
- Finish the risotto: Add the pureed pumpkin, 2 tablespoons butter, and 1 cup Parmesan. Stir well. Adjust the taste with salt, pepper, and nutmeg. Fold in the chopped pumpkin, ensuring it doesn’t break too much when you stir the risotto.
- Let stand for about 5 minutes and serve with a bit more grated Parmesan on top.
Notes
- Pumpkin: 1 lb was ½ a pumpkin in my case. You can bake a whole pumpkin and use the other half for another recipe or make pumpkin puree (See blog post for ideas).
- Use a flavorful sort like Hokkaido (no peeling), sugar pumpkin, butternut squash, or sweet dumpling squash.
- Sub with chicken stock.
- Parmesan: 1 cup freshly grated Parmesan (lightly packed) weighs 60 g/ 2 oz. If using already grated Parmesan (which I don’t recommend at all), use only ½ to ¾ as it has less volume than freshly grated Parmesan.
- Sub fresh rosemary with ¼ - ½ teaspoon dried rosemary. Or use sage leaves; they are a great alternative.
Nutrition Information
Serving
1/4 of the recipe
Calories
566kcal
(28%)
Carbohydrates
76g
(25%)
Protein
16g
(32%)
Fat
20g
(31%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
9g
(45%)
Trans Fat
0.2g
(10%)
Cholesterol
33mg
(11%)
Sodium
2238mg
(93%)
Potassium
530mg
(11%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
10664IU
(213%)
Vitamin C
12mg
(13%)
Calcium
338mg
(34%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 566
% Daily Value*
| Serving | 1/4 of the recipe | |
| Calories | 566kcal | 28% |
| Carbohydrates | 76g | 25% |
| Protein | 16g | 32% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 33mg | 11% |
| Sodium | 2238mg | 93% |
| Potassium | 530mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 10664IU | 213% |
| Vitamin C | 12mg | 13% |
| Calcium | 338mg | 34% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.