Caramelised Roast Pumpkin Risotto

A beautiful partnership

Caramelised Roasted Pumpkin Risotto

When caramelised pumpkin and risotto come together it is a beautiful partnership. The deep intense and slightly sweet flavours of butternut pumpkin with the creaminess of the risotto rice create a dish that will feature in your kitchen again and again.

Risotto is made by meditatively stiring risotto rice as it cooks, which brings out its creaminess. Read more about the Risotto Basics, and how to caramelise pumpkin.

You might also want to try Asparagus Risotto, Risotto with Tomato, Eggplant Risotto or Beetroot Risotto. All of the Risotto recipes are here and here. Or browse our Italian recipes here and here. Or browse the Pumpkin recipes here and here.

Caramelised Roasted Pumpkin

Important Reads

If you’ve never made risotto before, we recommend that you read the following:

There are a few risotto rices available. Rices suitable for risotto have a creamy, chewy texture due to its higher amylopectin (one of two components in its starch) content. Aborio is a very popular risotto rice, but it is fun to experiment with different rices. Your Italian grocery will most likely stock alternative risotto rices. There is an argument that aborio is not the best rice for risotto. Most recommended alternatives are carnaroli and vialone nano. Currently I have been using Riso Vialone Nano, and it is a cracker. Vialone Nano has a round, thick grain and a kernel that is very unlikely to break. It is good for risottos with robust ingredients- and it is now a favorite.

Caramelised Roasted Pumpkin

Pre-prep is possible with this recipe – in the morning, even the night before, put the pumpkin on to roast and beautifully caramelise.

Caramelised Roasted Pumpkin Risotto

Caramelised Pumpkin Risotto.

Source : From my old Food_Matters Web Site
Cuisine: Italian
Prep time: 5 mins
Cooking time: 20 mins + 40 mins to roast the pumpkin
Serves: 4 – 6 people, depending how you use it

1/2 butternut pumpkin
olive oil
100 g butter
1 med red onion
200g arborio rice
80 g parmesan cheese
parsley, chopped
optional: 50 ml extra dry white vermouth

First roast the pumpkin using the caramelisation method.

When the pumpkin has cooled, scrape the pumpkin flesh from the skins and reserve with the juices.

Melt 50g of the butter and 1 Tblspn olive oil in a large pan, and gently fry the onion until it is soft, about 15 minutes. Add the rice and continue to make a risotto following the Risotto Basics, with around 750 ml – 1 litre of stock.

When the rice is cooked, add the remaining butter in small pieces, the pumpkin, slightly mashed, the parsley, and the vermouth if using.

Serve immediately with a green salad, tomato salad and/or cucumber salad.


size-fCaramelised Roasted Pumpkin Risottoull

recipe notes
In this risotto, I also used some of the dried peppers that I made about a month ago. I put them in with the stock and they rehydrated beautifully.










Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

30 thoughts on “Caramelised Roast Pumpkin Risotto”

  1. Hi there, I had cooked the pumpkin risotto tonight with a little tweak, instead of just using risotto, I have mixed with Barley and Korean Brown Sweet rice which are as gooey. To my surprise, I could not really tell the difference. It tasted awesome. I add a little sage + parsley. Thanks for your cameralised pumpkin recipe, it’s absolutely fabulous, will definitely make again and again in the future. It is amazingly easy and quick to make.


  2. I’ve mostly dumped rice from my diet (it is ecologically nasty junk food after all), except for some occasional veggie sushi indulgence, but damn, this recipe has me tempted. Very tempted.

    P.S. People should know that you can make risotto in the microwave indistinguishable from the one made on the stove, without the need for stirring. Really.


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