Roasted Pumpkin Risotto Recipe

Name: Roasted Pumpkin Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 firm Japanese pumpkin; 3 teaspoons virgin olive oil; 1 medium white onion, diced; 1 clove garlic, minced or pressed; 2 cups arborio rice; 1 cup dry white wine; 6 -7 cups vegetable stock, well heated; 4 teaspoons unsalted butter; 1/2 cup grated parmesan cheese; 1 teaspoon Italian parsley, finely chopped; 1 teaspoon fresh thyme, finely chopped; 2 shallots, minced

Servings: persons

1 firm Japanese pumpkin
3 teaspoons virgin olive oil
1 medium white onion, diced
1 clove garlic, minced or pressed
2 cups arborio rice
1 cup dry white wine
6 -7 cups vegetable stock, well heated
4 teaspoons unsalted butter
1/2 cup grated parmesan cheese
1 teaspoon Italian parsley, finely chopped
1 teaspoon fresh thyme, finely chopped
2 shallots, minced

1
["Preheat oven to 450u00b0 F.", "Carefully cut the kabocha in half and remove the seeds with a spoon.", "Season each half with salt and pepper before placing in the oven.", "Roast for 30-45 minutes on a baking sheet.", "When cooled, scoop out flesh and reserve.", "Cook the risotto: In a medium sized, heavy sauce pan, heat 3 T of olive oil.", "Saute the onion to soften (2-3 minutes).", "Add the Arborio rice and coat well with the oil while stirring.", "Over medium-high heat, add the white wine and begin to add the 6-7 cups of stock, a cup at a time, adding more as the rice absorbs it.", "Cook, stirring constantly, for 15-20 minutes or until the risotto is""al dente.", """When ready to serve, finish by adding the Kabocha, butter, parsley and parmesan.", "The risotto should be smooth and shiny.", "IMPORTANT NOTE: In order to obtain best results, the stock added to risotto should always be hot before it is added."]

476

kcal

Calories

Fat

Carbs

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

You need 12 ingredients. The key ingredients include: 1 firm Japanese pumpkin, 3 teaspoons virgin olive oil, 1 medium white onion, diced, 1 clove garlic, minced or pressed, and more.

Yes, Roasted Pumpkin Risotto falls under the General 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!

Roasted Pumpkin Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions