Pumpkin Risotto

How to Make Pumpkin Risotto

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1. Heat the oven to 200°C / 390°F. Toss the pumpkin with the oil and salt and roast for 20 minutes.

   Mark done Start 20 min timer

2. Melt half the butter and soften the onion for 5 minutes. Add the rice and stir for 1 minute, then pour in the wine.

   Mark done Start 5 min timer

3. Add the stock a ladle at a time, stirring often, for about 20 minutes, adding half the pumpkin when the rice is half done.

   Mark done Start 20 min timer

4. Off the heat, stir in the parmesan, the rest of the butter and the remaining pumpkin. Scatter with sage and rest for 2 minutes.

   Mark done Start 2 min timer

Tips for Making Pumpkin Risotto

• Keep the stock hot.
• Add the stock gradually.
• If your hob runs hot, check the rice at 15 minutes.
• Rest the risotto before serving.

Changing the Recipe

• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

Serving Suggestions

• Rocket salad
• Crusty bread
• White wine
• Roasted hazelnuts

Leftovers and Storage

Best eaten at once. Keeps in the fridge for 1 day; reheat with a splash of stock.

Pumpkin Risotto FAQ: Common Questions

Pumpkin Risotto Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.