Risotto with Pumpkin

Indulge in the comforting flavors of fall with this creamy and flavorful Risotto with Pumpkin recipe. Perfectly roasted, caramelized pumpkin is combined with tender Arborio rice, infused with dry white wine and warm vegetable stock for a luxurious, velvety texture. The rich depth of Parmesan cheese and a hint of fresh sage bring out the robust autumnal flavors in every bite. This sophisticated yet approachable dish is ideal for cozy weeknight dinners or elegant gatherings, and it’s ready in under an hour. Serve your pumpkin risotto piping hot, garnished with golden pumpkin cubes and an extra sprinkle of cheese for a restaurant-quality finish that will impress family and friends alike. Search no further for the ultimate fall-inspired comfort food!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 500 g Pumpkin
• 300 g Arborio rice
• 1 L Vegetable stock
• 100 ml Dry white wine
• 3 tbsp Olive oil
• 2 tbsp Unsalted butter
• 1 medium Yellow onion
• 2 Garlic clove
• 70 g Parmesan cheese
• 5 Fresh sage leaves
• 1 tsp Salt
• 0.5 tsp Black pepper

Directions

Step 1

Preheat your oven to 200°C (400°F).

Step 2

Peel and dice the pumpkin into 1.5 cm (1/2 inch) cubes. Toss with 1 tablespoon of olive oil, a pinch of salt, and pepper. Spread on a baking tray and roast for 25 minutes or until tender and slightly caramelized. Set aside.

Step 3

Heat the vegetable stock in a saucepan over low heat and keep it warm.

Step 4

Finely chop the onion and garlic. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and garlic, cooking until softened and translucent, about 5 minutes.

Step 5

Stir in the Arborio rice and cook for 2 minutes, allowing the grains to toast lightly.

Step 6

Pour in the white wine and cook until it has mostly evaporated.

Step 7

Begin adding the warm vegetable stock one ladle at a time, stirring frequently and waiting until the liquid is absorbed before adding the next ladle. Continue this process for about 20–25 minutes, or until the rice is creamy and cooked through but still slightly al dente.

Step 8

Gently fold the roasted pumpkin into the risotto, reserving a few pieces for garnish if desired.

Step 9

Stir in the butter, grated Parmesan cheese, and chopped sage leaves. Adjust the seasoning with salt and black pepper to taste.

Step 10

Serve the risotto immediately, garnished with the reserved pumpkin pieces and additional Parmesan cheese if desired.

Nutrition Facts

Serving size	2157.2 grams (2157.2g)

Amount per serving	% Daily Value*
Calories	1899

Total Fat 96.70g	124%
Saturated Fat 35.40g	177%
Polyunsaturated Fat 7.00g
Cholesterol 124mg	41%
Sodium 5198mg	226%
Total Carbohydrate 198.40g	72%
Dietary Fiber 19.50g	70%
Total Sugars 34.70g
Protein 54.80g	110%

Vitamin D 0IU	0%
Calcium 983mg	76%
Iron 12mg	64%
Potassium 3897mg	83%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.2%

Protein: 11.6%

Carbs: 42.1%