Pumpkin Risotto

A delicious risotto, typical of Northern Italy, with a rich, though delicate, taste of pumpkin… ready in just over half an hour.

Ingredients (for 2)

  • 1 cup white rice
  • 2 cups cubed pumpkin
  • 2 tbsp grated Parmesan cheese
  • 3 cups vegetable stock
  • 1 tbsp butter
  • 1/4 cup white wine
  • 1 shallot
  • 2 tbsp olive oil
  • salt & chili powder


  • Peel the pumpkin and coarsely chop the pulp in cubes
  • Take a large saucepan or skillet and heat olive oil over medium heat
  • In a another deep saucepan bring vegetable stock to a simmer
  • Thinly dice shallots or onions, and add them to the pan with the oil; cook for 3 minutes or until translucent
  • Add the pumpkin cubes and the chili powder, stir to coat with the oil and sauté for 5 minutes
  • Stir in the rice and toast it at high heat until warm (2-3 minutes)
  • Add the wine, and stir continuously until absorbed (about 1 minute)
  • Add hot broth in small quantities, stirring continuously, until absorbed
  • When the rice is cooked through, but remains slightly firm to the bite, remove from the heat
  • Add the butter, salt and Parmesan cheese, and stir rapidly to make it creamy
  • Let it rest for a couple of minutes and then serve!