How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Bulgur Risotto With Pumpkin?

You need 7 ingredients. The key ingredients include: 4 -6 teaspoons olive oil, 1 1/2 inches cinnamon sticks, 1 medium onion, chopped, 1/2 lb pumpkin (peeled and diced, it should be 1/2 pound) or 1/2 lb winter squash, diced into 1/2 inch cubes (peeled and diced, it should be 1/2 pound), and more.

Is Bulgur Risotto With Pumpkin suitable as general?

Yes, Bulgur Risotto With Pumpkin falls under the General category and is a great choice for this type of meal.

How do I store leftover Bulgur Risotto With Pumpkin?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bulgur Risotto With Pumpkin Recipe

Name: Bulgur Risotto With Pumpkin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 -6 teaspoons olive oil; 1 1/2 inches cinnamon sticks; 1 medium onion, chopped; 1/2 lb pumpkin (peeled and diced, it should be 1/2 pound) or 1/2 lb winter squash, diced into 1/2 inch cubes (peeled and diced, it should be 1/2 pound); 1/2 cup coarse cut Bulgar wheat; 1/2 teaspoon salt; 3/4 cup water or 3/4 cup vegetable broth

Try this homemade Bulgur Risotto With Pumpkin recipe the whole family will love. Made with olive oil, cinnamon sticks, onion and pumpkin. Easy step-by-s…

This Bulgur Risotto With Pumpkin relies on simple, everyday ingredients such as olive oil, inches cinnamon sticks, medium onion, chopped and coarse cut bulgar wheat. It comes together quickly and makes 4 servings, at about 987 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

4 -6 teaspoons olive oil
1 1/2 inches cinnamon sticks
1 medium onion, chopped
1/2 lb pumpkin (peeled and diced, it should be 1/2 pound) or 1/2 lb winter squash, diced into 1/2 inch cubes (peeled and diced, it should be 1/2 pound)
1/2 cup coarse cut Bulgar wheat
1/2 teaspoon salt
3/4 cup water or 3/4 cup vegetable broth

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
987 kcal
Category
General

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Bulgur Risotto With Pumpkin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions