Pumpkin Risotto is a creamy, comforting, and delicious autumn dish made with rice, pumpkin, and vegetable stock.

This classic Italian risotto dish is perfect for entertaining: it is elegant, easy to make, and ready in just 40 minutes!

These are the ingredients you need for Pumpkin Risotto. Click on 👇 "learn more" for the full list of ingredients.

Cook 300 grams of pumpkin in a pan with the cream and stock. Blitz it into a purée and set it aside.

Roast the diced pumpkin in the preheated oven for 15 to 20 minutes or until soft.

Sauté the shallots and the garlic in a pan with olive oil until soft and translucent, without browning.

Stir in the rice and cook for a few minutes. Make sure the grains are heated thoroughly before adding the wine.

Turn the heat to low and start adding the simmering stock a ladle each time.

When the rice is nearly cooked, stir in the pumpkin purée, mascarpone cheese, salt, and pepper and cook for a few more minutes.

Check the rice and add more stock if necessary until it's cooked al dente. Add the butter and give it a vigorous stir.

Stir in the roasted butternut squash. Turn the heat off and add the grated Parmesan cheese on top.

Do not stir the Parmesan cheese in, and let the risotto rest for 5 minutes with a lid on.

Serve the risotto and garnish with chopped parsley or chives. Click on 👇"learn more" for the full recipe and instructions.