Pumpkin risotto

Pumpkin risotto is smooth, comforting and delicious. A fantastic autumnal meal!

Prep time: PT10M

Cook time: PT40M

Total time: PT50M

Rating

4.91 stars (20 reviews)

pumpkin risotto, squash risotto

12 oz pumpkin ((peeled & de-seeded weight), or red kuri/butternut/honeynut squash)
1 onion ((small/med))
1 clove garlic
1 tbsp olive oil
1 tbsp butter
1 1/2 cups arborio rice
3 cups light stock ((vegetable or chicken if you don't need it to be vegetarian))
3/4 cup freshly grated parmesan (lightly packed, approx)
1 pinch nutmeg
1 pinch pepper
1 tsp 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 1/2 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.

jillisn Kriedemann on 2026-05-21 (4 stars):
Nice simple meal. Easy to follow receipe with very tasty results.
Adam V on 2026-05-20 (5 stars):
Amazingly simple but packed with flavour. The aged balsamic really lifts the whole dish.
Barbara Finnegan on 2026-04-13 (5 stars):
I loved making this pumpkin risotto , I have never made it before and found it easy and tasty ,thank you .I have put it in my favourites
Sandra Santos on 2025-10-13 (5 stars):
It's absolutely delicious, the best risotto I've ever eaten, thank you for sharing it!
Carla Santos on 2025-04-18 (5 stars):
Absolutely loveeee this recipe! I already cooked this meal multiple times with butternut, it is so creamy … Is the calorie count for each serving or for the whole thing?
Finn on 2025-03-17 (4 stars):
I really liked this! I found it needed a little more stock but otherwise the steps were easy to follow and the outcome was delicious
Athir Nuaimi on 2024-10-29 (5 stars):
This was really good
Mary Jo on 2024-10-18 (5 stars):
We used squash in our recipe, it was Absolutely Delicious! Thank you for sharing your recipe.
Cat on 2024-02-19 (5 stars):
Easy we used butternut pumpkin aus .