Spooky Pumpkin Risotto Recipe

Name: Spooky Pumpkin Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pumpkin medium size; 1 liter fish chicken, or vegetable stock; 1 cup white wine; 150 grams arborio rice; 2 cups meat Pumpkin, cubed from another pumpkin; 1 cup purple potato cubed; 1 cup sweet potato cubed; 1 cup grated Parmesan; 1 shallot minced; 2 garlic minced; 1 tablespoon olive oil; 1 tablespoon thyme; salt; pepper

Servings: persons

1 pumpkin medium size
1 liter fish chicken, or vegetable stock
1 cup white wine
150 grams arborio rice
2 cups meat Pumpkin, cubed from another pumpkin
1 cup purple potato cubed
1 cup sweet potato cubed
1 cup grated Parmesan
1 shallot minced
2 garlic minced
1 tablespoon olive oil
1 tablespoon thyme
salt
pepper

1
Carve the pumpkin pumpkin. Preheat oven to 350F
2
Rub the inside of the pumpkin with olive oil and tiny bit of salt and pepper.
3
With the lid close, place the pumpkin on the middle rack inside the oven for 30 minutes. When the time is up, remove from oven, set aside, with the lid on.
4
Boil water in a small pot. Boil pumpkin, potatoes, and yams until its done. Blench and set aside.
5
Put stock in a pot over high heat
6
Put a pot or large sauce pan on medium heat. Saute shallot for 5 minutes, make sure it does not brown
7
Add garlic, saute for 30 second.
8
Add rice and stir
9
Add white wine and let it reduce
10
Increase the heat of the pan to medium high. Stir frequently and thoroughly, making sure the rice don't burn onto the sides.
11
When the rice looks a little dry (thick and harder to stir), add boiling stock to the dish. Increase the heat of the pan briefly when stock is added to maintain the boil and then lower it back down to medium high.
12
Repeat this until the rice is at a desired doneness, about 15-20 minutes
13
Reduce heat and add thyme. Stir.
14
Add in the cooked pumpkin, potatos, and yams. Stir carefully to incorporate.
15
Remove from heat. Add parmesan and season to taste.
16
Scoop the risotto into the pumpkin and serve

864

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 14 ingredients. The key ingredients include: 1 pumpkin medium size, 1 liter fish chicken, or vegetable stock, 1 cup white wine, 150 grams arborio rice, and more.

Yes, Spooky 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!

Spooky Pumpkin Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions