Pumpkin Risotto
is a creamy, comforting, and delicious autumn dish made with rice, pumpkin, and vegetable stock.
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This classic Italian risotto dish is perfect for entertaining:
it is elegant, easy to make, and ready in just 40 minutes!
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These are the ingredients you need for Pumpkin Risotto. Click on 👇 "learn more" for the full list of ingredients.
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Cook 300 grams of pumpkin in a pan with the cream and stock. Blitz it into a purée and set it aside.
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Roast the diced pumpkin in the preheated oven for 15 to 20 minutes or until soft.
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Sauté the shallots and the garlic in a pan with olive oil until soft and translucent, without browning.
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Stir in the rice and cook for a few minutes. Make sure the grains are heated thoroughly before
adding the wine
.
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Turn the heat to low and start adding the simmering stock a ladle each time.
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When the rice is nearly cooked, stir in the pumpkin purée, mascarpone cheese, salt, and pepper and cook for a few more minutes.
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Check the rice and add more stock if necessary until it's cooked al dente. Add the butter and give it a vigorous stir.
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Stir in the roasted butternut squash. Turn the heat off and add the grated Parmesan cheese on top.
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Do not stir the Parmesan cheese in, and let the risotto rest for 5 minutes with a lid on.
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Serve the risotto and garnish with chopped parsley or chives. Click on 👇"learn more" for the full recipe and instructions.
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