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pumpkin risotto
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5 from 8 votes

Pumpkin risotto

Pumpkin risotto is smooth, comforting and delicious. A fantastic autumnal meal!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Course
Cuisine: Italian
Servings: 3 (approx)
Calories: 556kcal
Author: Caroline's Cooking


  • 12 oz pumpkin 350g (peeled & de-seeded weight), or red kuri/butternut/buttercup squash
  • 1 onion (small/med)
  • 1 clove garlic
  • 1 tablespoon olive oil
  • 1 tablespoon butter 12g
  • 1 ½ cups arborio rice 300g
  • 3 cups light stock 720ml (vegetable or chicken if you don't need it to be vegetarian)
  • ¾ cup freshly grated parmesan 25g, approx
  • 1 pinch nutmeg
  • 1 pinch pepper
  • 1 teaspoon aged balsamic vinegar approx, to serve


  • Peel and de-seed the pumpkin/squash, if not already prepared. Cut into a relatively small dice. Peel and dice the onion and garlic.
  • Warm the oil and butter in a medium pan over a medium heat then add the onion. Cook for around 5 minutes until the onion softens, but make sure it doesn't brown (reduce heat or add a little more butter, if needed).
  • Add the garlic and pumpkin/squash and cook a few more minutes until it all softens (around another 5, but depends on the kind of squash/pumpkin and size of pieces). Often this works best by covering the pan with a lid to let the vegetables sweat. Mash the pumpkin/squash so that it's a rough puree.
  • Add the rice and cook for a minute or two then add enough stock to cover the rice. Keep adding a little more stock (around ½ to 1 cup at a time) as the previous amount is absorbed, stirring now and then so that it doesn't stick. Typically, it doesn't need stirred much to start but more towards the end.
  • Once the rice is cooked and the stock has been absorbed, stir through the parmesan, nutmeg and pepper. Adjust seasoning to taste. Serve topped with a drizzle of aged balsamic and a few shaves of parmesan.


As mentioned above, I used red kabocha squash which worked very well. Red kuri, butternut or buttercup would be a great alternative, or pie pumpkin.


Calories: 556kcal | Carbohydrates: 94g | Protein: 16g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 18mg | Sodium: 236mg | Potassium: 718mg | Fiber: 4g | Sugar: 5g | Vitamin A: 9844IU | Vitamin C: 13mg | Calcium: 134mg | Iron: 6mg