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Pumpkin risotto

Pumpkin risotto is smooth, comforting and delicious. A fantastic autumnal meal!

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 3 (approx,
Calories: 556 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 12 oz pumpkin (peeled & de-seeded weight), or red kuri/butternut/honeynut squash
  • 1 onion (small/med)
  • 1 clove garlic
  • 1 tablespoon olive oil
  • 1 tbsp butter
  • 1 ½ cups arborio rice
  • 3 cups light stock (vegetable or chicken if you don't need it to be vegetarian)
  • ¾ cup freshly grated parmesan lightly packed, approx
  • 1 pinch nutmeg
  • 1 pinch pepper
  • 1 teaspoon aged balsamic vinegar approx, to serve

Instructions

    Cup of Yum
  1. Peel and de-seed the pumpkin/squash, if not already prepared. Cut into a relatively small dice. Peel and dice the onion and garlic.
  2. Warm the oil and butter in a medium pan over a medium heat then add the onion. Cook for around 5 minutes until the onion softens, but make sure it doesn't brown (reduce heat or add a little more butter, if needed).
  3. Add the garlic and pumpkin/squash and cook a few more minutes until it all softens (around another 5, but depends on the kind of squash/pumpkin and size of pieces). Often this works best by covering the pan with a lid to let the vegetables sweat. Mash the pumpkin/squash so that it's a rough puree.
  4. Add the rice and cook for a minute or two then add enough stock to cover the rice. Keep adding a little more stock (around ½ to 1 cup at a time) as the previous amount is absorbed, stirring now and then so that it doesn't stick. Typically, it doesn't need stirred much to start but more towards the end.
  5. Once the rice is cooked and the stock has been absorbed, stir through the parmesan, nutmeg and pepper. Adjust seasoning to taste. Serve topped with a drizzle of aged balsamic and a few shaves of parmesan.

Notes

  • As mentioned above, I used red kabocha squash which worked very well. Red kuri, butternut or buttercup would be a great alternative, or pie pumpkin.

Nutrition Information

Calories 556kcal (28%) Carbohydrates 94g (31%) Protein 16g (32%) Fat 13g (20%) Saturated Fat 5g (25%) Cholesterol 18mg (6%) Sodium 236mg (10%) Potassium 718mg (21%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 9844IU (197%) Vitamin C 13mg (14%) Calcium 134mg (13%) Iron 6mg (33%)

Nutrition Facts

Serving: 3(approx,

Amount Per Serving

Calories 556

% Daily Value*

Calories 556kcal 28%
Carbohydrates 94g 31%
Protein 16g 32%
Fat 13g 20%
Saturated Fat 5g 25%
Cholesterol 18mg 6%
Sodium 236mg 10%
Potassium 718mg 15%
Fiber 4g 16%
Sugar 5g 10%
Vitamin A 9844IU 197%
Vitamin C 13mg 14%
Calcium 134mg 13%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.