Delicious Pumpkin Risotto

Hey there,

Since Autumn is finally here I thought a delicious Pumpkin Risotto Recipe would be nice.

Ingredients for 2 serves:

– 500g Pumpkin
– 1 Red Onion
– 1 Garlic Clove
– 200g Risotto Rice
– 150ml White Wine
– 500ml Vegetable Broth
– 1 Tablespoon Olive Oil
– 1 Tablespoon Butter
– Parmesan
– Salt and Pepper


Dice onion and garlic and put it with olive oil and butter into a large saucepan. Sauté for 2–3 minutes or until slightly translucent. In the meanwhile you can cut up the pumpkin if it’s not yet in pieces. Put them into your saucepan, season it with salt and pepper and roast it gently for 5 minutes. Deglaze everything with wine, put the lid on it and let it simmer for another 5 minutes. Now add rice and vegetable broth and let it simmer again. (don’t forget to stir every now and then) After 10 minutes you can mix in 2 tablespoons of parmesan (or more – that’s up to your taste) and taste if it needs more salt or pepper. Let it cook until the grains are tender but still firm to the bite, without being crunchy. The rice should take on a creamy consistency by now – if not, add some water and stir while it’s absorbed.

Serve the Risotto with some pepper and parmesan on top!


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