Caramelised Roast Pumpkin Risotto

Pumpkin Risotto

We have been talking about risotto and pumpkin.

The other day what I really wanted was a pumpkin risotto. One made from the deep intense flavour of caramelised pumpkins. So beautiful on my plate. In my mouth.

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.

If you have not made risotto before, make sure you read about the Risotto Basics.

Then, maybe in the morning, even the night before, put the pumpkin on to roast and beautifully caramelise.

Then make the Caramelised Pumpkin Risotto.

Roasted Pumpkin

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
optional: dried peppers /capsicums

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. If you are using dried peppers, put them into the stock to re-hydrate, and allow them to transfer to the risotto as you are spooning in the stock.

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

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

About 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.
This entry was posted in 12 Early Summer, Italian, Lentils - Grains - Rice - Nuts, Pumpkin, VEGETARIAN and tagged . Bookmark the permalink.

30 Responses to Caramelised Roast Pumpkin Risotto

  1. Asha says:

    Beautiful and colorful dish.YUM!


  2. yogamum says:

    That sounds wonderful. I love pumpkin!


  3. sunita says:

    This must have tasted soooo good…love both pumpkin and risotto :-)


  4. bee says:

    that is a gorgeous and healthy risotto.


  5. Kalva says:

    Pumpkin Risotto.. sounds healthy and yum.. Beatiful pictures


  6. Kaykat says:

    That pumpkin looks *perfect*! Squashes and pumpkins lend a fabulous flavor to risottos.


  7. VegeYum says:

    Hi Kaykat, Kalva and bee, sunita, yogamum and Asha, I love it so much I have made it several times recently.


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  9. Yum – what an inventive use of pumpkin! A very happy new year to you!


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  15. Janet Ching says:

    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.


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  18. Maree Rogers says:



  19. 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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