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 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 1 lb pumpkin (500 g Notes 1, 2)
- 5 cup vegetable stock (1.2 liter, Note 3)
- 2 tbsp olive oil
- 1 small onion ( finely chopped)
- 1 sprig rosemary (finely chopped, Note 4)
- 1+1/2 cup risotto rice (300 g, Arborio, Carnaroli or Vialone nano)
- 1/2 cup dry white wine ( 125 ml)
- 2 tbsp butter
- 1 cup Parmesan (freshly grated, 60 g/ 2 oz Note 5)
- a few gratings nutmeg
- fine sea salt and ground black pepper
Instructions
- 1
Preheat the oven to 400°F/200°C. Line a baking sheet with parchment paper.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
- 7
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.
- 8
Let stand for about 5 minutes and serve with a bit more grated Parmesan on top.