Creamy pumpkin risotto

creamy pumpkin risotto

Ingredients: 4 people

  • 2 tablespoons of olive oil
  • 200 g arborio rice (risotto rice)
  • 1 onion
  • 600 g pumpkin
  • 60 ml dry white wine 
  • Vegetables broth
  • 100 g parmesan cheese, finely grated


  1. Peel and cut the pumpkin. Steam it around 25min, it’s cooked as soon as you can easily stick a fork into it. Set aside.
  2. Pour the olive oil in a medium heated pan and add diced onion. Cook until onion is almost translucent.
  3. Add rice and stir so all the rice grains are semi translucent.
  4. Add white wine and cook until the the liquid evaporates – about 1 minute.
  5. Cook the rice slowly adding 1 ladle of broth at the time until the rice soaks up everything. Keep the broth heated in another pan.
  6. Repeat until the rice is cooked (around 25 min).
  7. Add the pumpkin to the rice and stir vigorously until the pumpkin turns into a puree and blends into the risotto. It should have a porridge like consistency.
  8. Add 80 g of parmesan and stir again.
  9. Serve in large bowls and garnish with parmesan. You can also add some walnuts on top!