Pumpkin Risotto Recipe

Name: Pumpkin Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups aborio rice; 2 liters chicken stock; 1 clove garlic; 2 cups grated pumpkin; 1 sprig rosemary; 2 tablespoons butter for the risotto; 1 tablespoon butter for the pumpkin; 2 tablespoons olive oil; Crumbled Feta for serving; Baby Spinach leaves for serving

Servings: persons

1
Cook the grated pumpkin with the butter over medium heat. Cover during cooking to help the pumpkin sweat.
2
Meanwhile, start bringing the chicken stock up to a very gentle simmer.
3
Once soft, puree the pumpkin using 2 tablespoons of the chicken stock.
4
Heat the olive oil and remaining butter over medium heat in a large frying pan.
5
Add the rice and stir to make sure all grains are covered with the oil.
6
Add enough hot stock to cover the rice, add the garlic and rosemary.
7
Agitate the pan occasionally to loosen the rice.
8
Add additional stock one ladle-full at a time, keeping the rice covered. Check seasoning regularly.
9
Repeat until the rice is al dente and the consistency of the rice is nice and creamy.
10
Remove the rosemary and take off the heat.
11
Stir the pumpkin puree through and divide into serving bowls.
12
Add crumbled feta and baby spinach leaves for serving.

1302

kcal

Calories

Fat

Carbs

162

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 2 cups aborio rice, 2 liters chicken stock, 1 clove garlic, 2 cups grated pumpkin, and more.

Yes, Pumpkin Risotto falls under the Meat & Poultry category and is a great choice for this type of meal.

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

That's it — enjoy your meal!

Pumpkin Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions