Pumpkin risotto

Pumpkin risotto

  • Prep Time: 0 mins
  • Total Time: 30 mins
  • Servings: 4

    • About This Recipe

    “My ultimate comfort food. I make this so often I don’t need a recipe but here it is for everybody else. Enjoy!”

    Ingredients

  • 15gbutter
  • 1tablespoonolive oil
  • 1onion
  • 2clovesgarlic, crushed
  • 6mushrooms, sliced
  • 1 1/2 cupsarborio rice
  • 1cupdiced pumpkin( I use butternut)
  • 3 -4cupshot stock( chicken or vegetable)
  • 1/2 cupgrated parmesan cheese
  • salt
  • freshly ground black pepper
  • 1/2 cupchopped fresh parsley(optional)

    • Directions

  • Heat butter and oil together in a large saucepan or frypan.
  • Gently cook the onion and garlic.
  • Add the rice and cook, stirring until the rice is coated in the oil mix.
  • Cook this about 1 minute.
  • Stir in the pumpkin and mushrooms.
  • Pour over 1 cup of the hot stock.
  • Cook, stirring often until the liquid is almost all absorbed.
  • You don’t want the liquid to be boiling in with the rice, just a gentle simmer.
  • Continue stirring and adding stock one cup at a time until the stock is all absorbed and the rice is tender.
  • This takes about 20 minutes.
  • You don’t need to stand there stirring the whole time if you use a non-stick pot and return often.
  • Stir in the parmesan cheese,seasoning and parsley.
  • It will go lovely and sticky with the cheese.
  • Serve immediately.

    • Reviews

  • “Creamy tasty risotto, really love the addition of the Parmesan, great flavours, and easy to make too. Thanks for posting.=)”

  • “This is a good recipe.I am giving it 3 stars because we thought it needed some spices.We added fresh parsley, thyme and rosemary from our garden.The addition of the fresh herbs flavored this dish very nicely.We also used leftover canned pumpkin instead of fresh.Great use for leftover canned pumpkin after recipes that don’t use the whole can!”

  • “Awesome recipe, I keep a stock in my freezer for days I don’t want to cook.Better with more pumpkin than less and is so tasty that the cheese is not needed if dieting.”

  • “Oh, wow, this was soooo good.Dh usually refuses to eat anything with pumpkin in it but I talked him into taking a bite and he loved it.I was really worried it would be bland and hubby is a really meat guy so I browned some ground sausage and added it at the end.This was so flavorful.Also, I used cilantro instead of parsley as that was what I had on hand.PS – for those that don’t know what 15 g of butter is… it’s 1 tablespoon…”

  • “Delicious!I dislike mushrooms so I omitted them from the recipe and added spinach leaves and chorizo instead.Tasted soooo good and received 5 star reactions from those who I begrudgingly shared it with!”

  • “This was my first attempt at making risotto & all went really well.I added chicken, fresh thyme and rosemary salt (herbs suggested by other reviewers) and they made all the difference.This was a very tasty comfort meal – can’t believe I waited all these years to start making risotto.Thank you for your clear instructions to help me make great risotto.”

  • “I loved this! I thought it was very tasty and super creamy. I also used brown rice, which took a little longer but still turned out terrific. The best part is that my 14 month old daughter loved it too! We’ll make this again, and even try different variations.”

  • “The family love to eat this risotto so yummy with a garden salad, so happy i found this recipe!”

  • “Pretty nice but not the best risotto I’ve made.”

  • “Wonderful!I used brown rice, pureed pumpkin and omitted the butter.I also just threw it in the rice cooker… does that still make it risotto?Oh well, it was delicious!Thanks for posting.”

  • “We had friends over for dinner last night and I made this lovely risotto using my homemade stock. The only change I made was I added a chopped leek and some diced pancetta with the onion.This was so lovely and everyone raved about it.”

  • “This was very good! Of course, I realized as I was opening a can of pumpkin that this recipe meant ‘pumpkin’ in the British sense, which is what I would call a ‘squash’. However, I used almost an entire 15oz can and it didn’t even taste pumpkin-y so I don’t think it matters. I did end up using about twice as much broth as what the recipe called for… I must have had very thirsty rice 🙂 I love the way the parmesan tasted in there– be sure to use a sharp parm so you can really taste it. My whole family loved it, thanks!”

  • “Very nice dish!I used frozen butternut squash cubes that I thawed out.I like to keep my stock going in the microwave while I’m standing there stirring.And you definitely have to stay with it stirring if you want it to come out right.”

  • “One of the best online recipes I’ve ever tried. I’m at the stage of gardening/harvesting where I need 101 pumpkin recipes, and this was a nice change of pace.VERY tasty, a bit slow (I think more than 30 min) and needs very frequent stirring, but excellent taste, color, texture! Will definitely make again.I used a whole package 8 oz of mushrooms, also pre-cooked pumpkin puree. Until now I didn’t realize that I had forgotten to add the parmesan cheese. But like the best recipes, this clearly took well to some creative license. YUM”

  • “I’m a huge risotto fan and this was outstanding. I love the contrast of the sweet pumpkin/squash and the bite of the salty cheese. I added a little sage to give it a more earthy flavor and threw in some leftover chicken to make it a complete meal. My 3yr old loved it as well! Definitely something to make again and again.”

  • “Excellent dish especially considering how easy it is!”

  • “One of the best and easiest recipes out there – made it last night and it was gone so quickly I didn’t even have leftovers to bring to work :C This is despite having family members who aren’t too keen on risotto. Love this recipe. Thanks chef. I used cheddar instead of parmesan, added small chunks of ricotta and fetta to the mix as well. 5 stars.”

  • “I love this risotto.I’ve made it a few times, usually with squash that I’ve precooked.This time I also used some rehydrated dried morels from last spring.”

  • “First, I’d like to say that this is the *first* time I’ve had risotto turn out correctly!I pre-steamed the butternut squash, however, next time I think I will cook it even more, because it kind of caused a textural outlier which none of my family was particularly fond of. In any case, I will DEFINITELY make this again–especially come autumn.Thanks!!!”

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