Best Pumpkin Risotto Recipes

PUMPKIN RISOTTO

Steps:

• In a medium-size heavy saucepan, heat the olive oil over medium-high heat. Add the onion and garlic and saute, stirring continuously, just until softened, 3 to 4 minutes. Add the rice and continue to stir, using a wooden spoon, to coat the rice with the oil.
• Add the white wine and continue cooking, stirring often, until it has been absorbed by the rice. Pour in enough chicken stock to cover the rice completely, about 3 cups, and continue to cook, stirring often, until all the liquid is absorbed.
• Pour in 1 cup more of the remaining stock and stir and cook until it has been absorbed. Repeat with 1 more cup. Add the remaining cup and cook, stirring, until the rice is al dente, tender but still very chewy, and most of the liquid has been absorbed.
• Stir in the pumpkin puree and the diced pumpkin and reduce the heat to very low so that the risotto doesn't simmer anymore. Stir in the Parmesan and butter to give the risotto a nice, creamy finish. Spoon it immediately into heated shallow serving bowls.

ROAST PUMPKIN AND FETA RISOTTO

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Brush a baking dish with olive oil.
• Place pumpkin in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm. Transfer pumpkin to baking dish, and brush with oil. Season with salt and pepper. Bake in preheated oven until golden brown.
• Meanwhile, heat olive oil in a saucepan. Cook onion and garlic until tender. Stir in rice, and cook for 1 to 2 minutes. Slowly add vegetable broth 1/2 cup at a time, stirring frequently and allowing all the liquid to be absorbed before adding more broth. Continue cooking until the rice is tender to the tooth, and then season with salt and pepper to taste.
• When the pumpkin is almost done, place feta on a baking sheet, and bake in preheated oven until the cheese is hot, and is beginning to melt along the edges.
• Mash 1/2 of the pumpkin, and stir into the risotto with the spinach. Ladle risotto into bowls, and top with remaining pumpkin cubes and heated feta.

PUMPKIN RISOTTO

Steps:

• Heat butter and oil together in a large saucepan or frypan.
• Gently cook the onion and garlic.
• Add the rice and cook, stirring until the rice is coated in the oil mix.
• Cook this about 1 minute.
• Stir in the pumpkin and mushrooms.
• Pour over 1 cup of the hot stock.
• Cook, stirring often until the liquid is almost all absorbed.
• You don't want the liquid to be boiling in with the rice, just a gentle simmer.
• Continue stirring and adding stock one cup at a time until the stock is all absorbed and the rice is tender.
• This takes about 20 minutes.
• You don't need to stand there stirring the whole time if you use a non-stick pot and return often.
• Stir in the parmesan cheese,seasoning and parsley.
• It will go lovely and sticky with the cheese.
• Serve immediately.

PUMPKIN RISOTTO

Steps:

• Heat oven to 180C/160C fan/ gas 4. Chop up the pumpkin or squash into 1.5cm cubes (kids- ask for help if it's slippery). Put it on a baking tray, drizzle over some oil, then roast for 30 mins.
• While the pumpkin is roasting, you can make the risotto. Put the garlic in a sandwich bag, then bash lightly with a rolling pin until it's crushed.
• Cut up the spring onions with your scissors.
• Heat 1 tbsp oil with the butter in your pan over a medium heat - not too hot. Add the spring onions and garlic. Once the onions are soft but not getting brown, add the rice and cumin. Stir well to coat in the buttery mix for about 1 min.
• Now add half a cup of the stock, and stir every now and then until it has all disappeared into the rice. Carry on adding and stirring in a large splash of stock at a time, until you have used up all the stock - this will take about 20 mins.
• Check the rice is cooked. If it isn't, add a splash more stock, and carry on cooking for a bit. Once the rice is soft enough to eat, gently stir in the grated cheese, chopped coriander and roasted pumpkin.

CHEESY PUMPKIN RISOTTO

Steps:

• Melt butter in a large saucepan over medium-high heat. Saute sweet onion in melted butter until soft and translucent, 5 to 7 minutes; add rice and continue to cook, stirring frequently, until fragrant, about 2 minutes more.
• Pour Sauvignon Blanc over the rice mixture; cook, stirring frequently, until the rice has absorbed the wine, 5 to 7 minutes.
• Stir 1 cup chicken broth into the rice mixture; cook, stirring frequently, until the broth is absorbed, 5 to 7 minutes. Continue with remaining broth, 1 cup at a time.
• Remove saucepan from heat to add pumpkin puree, Gruyere cheese, Parmesan cheese, nutmeg, and cayenne pepper into the rice mixture, stirring until the cheese is melted and the mixture is smooth.

PUMPKIN AND GOAT CHEESE RISOTTO

Steps:

• Whisk together the broth and the pumpkin in a heavy medium saucepan and simmer over medium heat. Cover the pan and reduce the heat to low to keep the pumpkin broth warm.
• Cook the bacon in a medium skillet over medium heat until brown and crisp. Transfer to a paper towel with a slotted spoon to drain.
• Melt the butter in a heavy large saucepan over medium heat. Add the leek and 1 teaspoon of the salt. Cook until almost tender, 2 to 3 minutes. Mix in the thyme. Add the rice and stir for 1 minute. Add the wine and simmer, stirring constantly, until completely absorbed, 1 to 2 minutes. Add 1/2 cup of the pumpkin broth and stir until almost completely absorbed, 1 to 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition to absorb before adding the next. Cook until the rice is tender but still firm to the bite, and the mixture is creamy, 20 to 25 minutes, adding additional warm broth by 1/4 cupfuls if risotto is dry. Mix in the Parmesan, 1 tablespoon of the parsley, the remaining salt, pepper and nutmeg. Remove from the heat. Add more salt to taste.
• Divide the risotto among 6 shallow bowls. Sprinkle each with the bacon, goat cheese and remaining parsley and serve.

ROASTED PUMPKIN AND SAGE RISOTTO

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Lightly oil a baking sheet.
• Toss diced pumpkin with 2 tablespoons olive oil, sage, salt, and black pepper in a bowl. Spread evenly onto the prepared baking sheet.
• Bake in the preheated oven, turning once midway through cooking, until pumpkin begins to brown, about 25 minutes.
• Melt butter and remaining 1 tablespoon olive oil in a saucepan over medium heat. Add shallot; cook and stir until soft and translucent, about 5 minutes. Add rice and stir until the rice is coated in oil and has started to toast, 2 to 3 minutes. Add 3 1/2 cups chicken broth, 1/2 cup at a time, stirring slowly after each addition until absorbed into the rice. Add the roasted pumpkin. Stir in the remaining 1/2 cup chicken broth until mostly absorbed and rice is tender; adding the broth should take about 20 minutes total. Turn off heat and stir in the Parmesan cheese.

PUMPKIN RISOTTO

Steps:

• Heat the stock to a simmer, and continue simmering it while preparing the recipe.
• Heat the nonstick pot until it is very hot. Reduce heat to medium high, and add oil.
• Saute onion and garlic until onion begins to soften.
• Stir in rice to coat well; add wine, and cook until wine has evaporated.
• Add 1 cup of the stock with the nutmeg to the rice; reduce heat so that mixture simmers. Stir often, cooking until most of the liquid has been absorbed by the rice. Repeat with another cup of stock, and continue stirring, adding stock until the rice is almost tender but still has some bite to it.
• Stir in the pumpkin, cheese, salt and pepper, and stir until mixture is hot.

PUMPKIN RISOTTO WITH CARAMELIZED ONIONS AND CANDIED WALNUTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Slice top off of pumpkin and cut in 1/2. Scoop out and discard seeds and pulp. Place pumpkin cut-side down on a baking tray.
• Bake in the preheated oven until easily pierced with a fork, 30 to 45 minutes. Scoop flesh from rind into a food processor and blend into a puree.
• Meanwhile, heat 1 tablespoon olive oil and 1 tablespoon butter in a pan over medium-low heat. Add onion and cook, stirring frequently, until brown, wilted, and sweet, 15 to 30 minutes.
• At the same time, heat 1 tablespoon olive oil in a small saucepan over medium heat. Add walnuts and cook for 5 minutes. Add sugar and stir constantly until coated, about 2 minutes. Remove from heat and set aside.
• Whisk pumpkin puree and vegetable broth together in a medium saucepan over medium heat. Bring to a simmer, about 5 minutes, then reduce heat to low.
• Warm 1 1/2 tablespoons butter in a small pan and add 1 teaspoon sage, about 1 minute. Set sage butter aside.
• Warm remaining 2 tablespoons olive oil in a large saucepan over medium heat. Add rice; cook and stir until coated with oil and slightly translucent, about 3 minutes. Stir in remaining 1 teaspoon sage and rosemary. Add wine and stir until absorbed, 2 to 3 minutes.
• Add pumpkin-broth mixture to the rice 2 ladlefuls at a time, stirring well after each addition. Wait until liquid is almost completely absorbed before adding more, about 7 minutes between additions, until all broth is added and rice is tender and creamy, about 30 minutes total.
• Stir Parmesan cheese, remaining 1 1/2 tablespoons butter, and pepper into the risotto. Drizzle with sage butter and coated walnuts before serving.

BUTTERNUT SQUASH RISOTTO WITH TOASTED PUMPKIN SEEDS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Slice butternut squash in half; scoop out seeds and pulp in the lower center and discard. Place squash, cut-sides down, on the prepared baking sheet.
• Bake in the preheated oven until tender, 35 to 45 minutes. Remove from the oven and let cool slightly, about 10 minutes.
• Scoop squash flesh into a blender. Add tomatillo, onion, and garlic. De-stem and de-seed the dried chiles; add to the blender. Pour in 3/4 cup beef broth. Puree until fully integrated, 2 to 3 minutes. You can add a little more broth if the squash gets too dry, but don't flood it. It should be thickish. Set aside.
• Pour chicken broth into a 2-quart pot and bring to a boil. Reduce heat to a simmer.
• Heat canola and olive oil in a large, medium sided pan next to the hot broth over medium-high heat, 3 to 4 minutes. Set a ladle and a stirring spoon out next to the stove.
• Add a ladleful of simmering chicken broth to the rice; stir constantly with the spoon, allowing it to simmer until broth has mostly evaporated. Continue adding ladlefuls of broth and stirring it in until most of the liquid has evaporated, adding the blended squash mixture after about 10 minutes of cooking. Continue cooking and stirring in broth until rice swells up slowly and is tender, yet firm to the bite, 20 to 30 minutes. Stir in Manchego cheese and 1/2 of the pumpkin seeds.
• Pour into serving bowls and top with remaining pumpkin seeds and paprika; season with salt and pepper.

AWESOME CHICKEN & PUMPKIN RISOTTO

Steps:

• Bake the pumpkin pieces in a 180C oven for 15 minutes and put aside.
• Cook the chicken breasts (barbecue, grill, fry pan, poach, oven) until just cooked through and put aside. After chicken has cooled a little, cut into 1 - 2 cm cubes depending on preference. (Alternatively, you can cut into cubes first and then stir-fry).
• While doing steps 1 and 2, put the oil in a large saucepan on medium/hot and when heated, put the onions and garlic in and cook until onions begin to get soft - about 5 minutes.
• Add the rice and stir until the grains start to swell and burst then reduce heat to low and add the cup of white wine.
• Stir over low heat until the liquid has been absorbed.
• Add, say, half a cup of the hot stock and keep stirring while the rice absorbs it.
• Keep adding stock in this way, stirring constantly.
• Just as the final liquid is being absorbed and rice is cooked (about 20 - 25 minutes), add the cooked cubed chicken and pumpkin and gently stir.
• Remove from heat, stir in grated parmesan cheese, (add freshly ground black pepper if you like) and serve.

ROASTED PUMPKIN AND SPINACH RISOTTO

Steps:

• Preheat oven to 220°C Arrange pumpkin, in a single layer, in a lightly greased roasting pan. Drizzle with 1 1/2 tablespoons oil. Season with salt and pepper and toss to coat. Roast for 20 to 25 minutes or until golden and tender.
• Meanwhile, heat remaining oil in a large saucepan over medium heat. Add bacon and onion. Cook, stirring, for 4 minutes or until onion is soft. Add garlic and rice. Cook, stirring, for 2 minutes.
• Add stock powder and boiling water. Reduce heat to medium-low. Cover and cook for 15 minutes, stirring every 5 minutes. Remove lid and cook for a further 10 to 12 minutes or until rice has absorbed most of stock. Remove from heat. Stir in pumpkin, spinach and 3/4 cup cheese. Spoon into bowls. Top with cheese. Season with pepper and serve.

CREAMY VEGAN PUMPKIN RISOTTO WITH TOASTED HAZELNUTS & CRISPY FRIED SAGE LEAVES

Steps:

• Set a large, flat skillet over medium heat. Add hazelnuts and stir frequently until just beginning to get fragrant and light brown, 3-4 minutes. You'll want to remove them from the heat before you think they're fully toasted, as they'll keep toasting for a bit after they're off the heat. Pour the hazelnuts into a small bowl and set aside. Allow the pan cool then wipe clean with a paper towel.
• Set pan back on burner over medium heat. Add olive oil. When hot enough that a small drop of water sizzles in the oil, drop in sage leaves. Fry sage leaves in oil until the edges pale and just slightly start to curl, about 20 seconds. Remove quickly with a fork and set on a paper towel. Sprinkle leaves with a bit of kosher salt or fine-grain sea salt and set aside to cool and crisp up.
• Add onion to the pan along with a pinch of salt and reduce heat to low. Cook, stirring frequently with a wooden spoon at first and then occasionally, until very soft and translucent, about 8 minutes.
• While the onion cooks, set a medium saucepan over low heat on an adjacent burner. Add the vegetable broth and the miso. Bring to a simmer, stirring to distribute the miso throughout the broth.
• Increase heat for onions to medium low and add rice. Cook, stirring frequently, until rice begins to turn golden in a few spots here and there and it smells nutty, 4-5 minutes. Add garlic and cook, stirring constantly, for one more minute.
• Stir in the wine. Cook, stirring, until the wine evaporates. Stir the broth/miso mixture and then add 1 cup to the rice. Cook, stirring frequently, until the liquid is mostly absorbed (3-4 minutes) and your wooden spoon leaves a starchy trail when you drag a figure-8 through the risotto. Add 1 more cup broth and repeat, stirring until absorbed. Add another cup of broth and cook until absorbed.
• Add pumpkin, nutmeg, 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1/2 cup more of the broth mixture. Cook, stirring frequently, until creamy and the rice is al dente. Taste risotto to test that the rice is done and see if you'd like to add more salt and pepper. If the risotto is too dry (you want it "loose" - so that it spreads in the bowl or on your plate when serving) then stir in the remaining broth, a little at a time.
• Ladle risotto into bowls or onto a plate and garnish with sage leaves and a few bits of toasted hazelnut.

ASPARAGUS AND PUMPKIN RISOTTO

Steps:

• Peel and chop the pumpkin into small cubes. Place on a cookie sheet and drizzle olive oil, salt and pepper. Bake in preheated oven of 375. Bake until soft (about 15-20 minutes) Remove from oven and keep warm.
• Remove woody ends from the larger asparagus and chop into 1 inch pieces. Leave the smaller ones whole. Steam asparagus until tender (about 5 minutes for large and 3 minutes for baby) Plunge into ice cold water when cooked.
• Lightly fry the onion and garlic in hot oil until softened. Then add the rosemary and cook for another minute.
• Add rice and stir for about 2 minutes until rice begins to turn translucent. Add ladleful of hot stock and stir until absorbed and conitnue adding ladleful of broth at a time. Rice will become creamy and tender.
• When the risotto is almost done mix in the grated cheese, pumpkin and chopped asparagus. Continue to heat through for about a minute or two.
• Divide into four bowls or plates and criss cross 2 baby asparagus over each dish. Drizzle with a little truffle oil and finish with fresh ground pepper and enjoy.

CURRIED PUMPKIN RISOTTO

Steps:

• Melt butter in large sauce pot.
• Add shallots and red pepper.
• Saute until red pepper begins to soften, about 4 minutes.
• Meanwhile, combine pumpkin and broth in another saucepan, mixing well over medium-low heat.
• Keep warm.
• Add rice to red pepper mixture, cook for 2 minutes, stirring constantly.
• Add wine, stirring until liquid is almost gone.
• Add cumin and curry powder, stirring through until well blended.
• Over medium heat, begin adding pumpkin/broth liquid, about 1/2 cup at a time.
• Stir until liquid is almost gone, then add the next 1/2 cup.
• Continue until the pumpkin broth is gone and rice is tender, or even slightly al dente if you like.
• This can take about 20 to 30 minutes.
• When just a small bit of the last addition of broth is left, add evaporated milk, stirring to blend, and continue to cook for about 3 more minutes, stirring constantly.
• Remove from heat and add toasted pine nuts.
• Mix through and serve.

MAPLE PORK CHOPS WITH PUMPKIN RISOTTO

Steps:

• Melt margarine in 12-inch skillet over medium-high heat. Sprinkle pork with salt and pepper. Cook pork in margarine 5 minutes, turning once, until brown. Remove pork from skillet; brush both sides with maple flavoring.
• Add rice and garlic to skillet. Cook over medium heat 30 seconds, stirring frequently. Stir in pumpkin and 1/2 cup of the broth. Cook uncovered, stirring frequently, until liquid is absorbed. Stir in an additional 1/2 cup broth. Continue cooking about 15 minutes, stirring constantly and adding broth 1/2 cup at a time after previous additions have been absorbed.
• Add pork and any remaining broth to skillet. Cover and cook 5 to 10 minutes or until pork is slightly pink when cut near bone and rice is creamy and just tender. Stir in cheese and salt.

HONEY PUMPKIN RISOTTO

Steps:

• Preheat the oven to 220°C
• Lay pumpkin in an even layer on a large baking tray and drizzle with 2 tablespoons of oil. Season with salt and pepper. Roast for 15 minutes, then remove and drizzle with 1/2 tablespoon of honey, tossing well to coat each piece. Roast for a further 15 minutes until cooked and golden.
• Place stock in a saucepan and keep at a simmer over low heat.
• Heat remaining tablespoon of oil in a large heavy-based pan over low heat.
• Add onion and stir for 2-3 minutes until onion is soft. Add celery and cook for 1 minute, then add grated ginger and rice and cook for a further minute, stirring to coat grains. Increase the heat to medium-low, add wine and cook until absorbed. Add stock a ladleful at a time, allowing each to be absorbed before adding the next. Continue for 15 minutes or until rice is cooked but still firm to the bite. Add the lemon juice, pumpkin and parsley. Season, then stir in mascarpone.
• Serve with a dollop of mascarpone or if prefered grated Parmesan, a drizzle of honey and extra parsley.

PUMPKIN RISOTTO CON LA ZUCCA

Steps:

• Bring a large pot of water to a boil and add the pumpkin; boil until soft, 15-20 minutes. Drain the pumpkin and purée until smooth in a blender or food processor.
• Put 2 tablespoons butter or oil in a large, deep skillet over medium heat. When hot, add the onions and cook until they soften, about 5 minutes. Add the garlic, nutmeg and herbs, and continue cooking another minute or so; do not brown.
• Add 2 tablespoons butter or oil; raise the heat to medium-high and add the rice. Cook, stirring occasionally, until it is glossy and coated, 2 to 3 minutes. Sprinkle with salt and pepper; stir in the wine and let most of it bubble away.
• Begin adding the pumpkin purée and stock alternately, 1/2 cup or so at a time, stirring after each addition. When the liquid is just about evaporated, add more; the consistency should not be soupy or dry. Stir frequently.
• Taste the rice about 20 minutes after you add it. You want it to be tender but still have some crunch; this can take up to 30 minutes. When the rice is done, turn off the heat and stir in the remaining butter or oil and Parmesan; taste and adjust the seasoning. Heat a dry skillet and add the nuts; toast until fragrant. Sprinkle the risotto with toasted nuts and more freshly grated Parmesan; serve.

PUMPKIN, SAGE, CHESTNUT AND BACON RISOTTO

Steps:

• Heat oven to 375 degrees. Halve pumpkin lengthwise, and remove seeds; rinse seeds, drain, and reserve. Cut pumpkin lengthwise into thick slices, and spread in a layer across a large baking sheet. (If using squash, cut into quarters.) Sprinkle pumpkin with olive oil, and set aside. Using a mortar and pestle, pound the coriander seeds until crushed. Sprinkle over pumpkin along with salt and pepper, and bake until soft, about 40 minutes.
• Remove pumpkin from oven (leave oven on), and spread bacon over it. In a small bowl, combine reserved seeds, chestnuts, sage and salt and pepper to taste. Add tablespoon olive oil, and mix well. Sprinkle over pumpkin and bacon. Place back in oven until bacon is crisp, 10 to 15 minutes.
• Remove pumpkin from oven. Scrape bacon, chestnuts, sage and pumpkin seeds onto a small plate; reserve. Finely chop about half the pumpkin. Chop other half so that it is slightly chunky; reserve.
• Place chicken stock in a small pan over medium-low heat. Bring to a simmer, then reduce heat to very low to keep warm. Place a large saucepan over medium heat, and add tablespoon olive oil, shallots, celery and a pinch of salt. Stir, cover, and cook for 3 minutes. Increase heat to medium-high, and add rice. Stir constantly until rice is translucent, 2 to 3 minutes. Stir in wine until it is absorbed, 1 to 2 minutes.
• Begin adding broth to rice, a ladleful at a time, stirring constantly. Allow each ladleful to be absorbed before adding next; process will take about 20 minutes. When ready, rice will be soft with a slight bite. Season with salt and pepper to taste.
• Remove rice from heat. Add chopped pumpkin, and stir vigorously until mixed; fold in pumpkin chunks. Mix in butter and Parmesan. Place a lid over the saucepan, and let sit for 2 minutes. To serve, place a portion on each of 6 serving plates. Top each portion with crumbled bacon, and sprinkle with mixture of chestnuts, sage and pumpkin seeds. Add a dash more cheese. Garnish each plate with a dollop of mascarpone if desired, and serve immediately.

PUMPKIN AND GOAT'S CHEESE RISOTTO

Steps:

• Preheat the oven to 180C.
• Place half the sage and all of the pumpkin and garlic in a shallow baking dish.
• Heat half the olive oil and half butter together until melted, pour over the pumpkin and toss to coat.
• Bake for 15 minutes, or until the pumpkin is tender.
• Remove from the oven, remove the pumpkin (set aside) and return the garlic to the oven for another 15 minutes.
• Remove and set aside.
• Meanwhile, heat the remaining oil and butter in a large, heavy-bottomed pan over medium heat.
• Add the onion and cook until soft.
• Add the rice and stir to coat well.
• Add the wine and stir until absorbed.
• Start adding the heated stock, a ladleful or two at a time, and stir constantly until the liquid has been absorbed.
• Continue adding the stock and stirring until the rice is plump and creamy, but still has bite.
• This should take 20-25 minutes.
• Season to taste and stir in the pumpkin-sage mixture and goat's cheese.
• Squeeze the roasted garlic out of its skin and stir through.
• Remove from heat and leave to sit for a couple of minutes before serving.
• Serve sprinkled with remaining sage and drizzled with extra virgin olive oil (optional).