Easy Pumpkin Risotto

This is an inexpensive risotto that is so simple and very satisfying.

pumpkin risotto

This Pumpkin Risotto is a warm and hearty meal that goes great in winter. For an even nicer flavour, try roasting the pumpkin beforehand.

Serves: Four
Time: 30 minutes


  • 1 onion, diced
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 cups arborio rice
  • 3 cups butternut pumpkin, diced
  • 2L vegetable stock
  • 1-2 teaspoons dried sage or fresh is better
  • 1 cup parmesan cheese, grated
  • freshly ground black pepper


In a large, heavy saucepan, heat the oil and butter and fry the onion until translucent. Add the rice and sauté for 2 minutes, then add the pumpkin. Sauté for another 3 minutes. Pour a cup of stock into the rice and stir until it has been absorbed. Repeat this process until the rice has cooked through and most or all of the stock has been used. Stir through grated Parmesan and serve. Top with some more grated Parmesan and freshly ground black pepper.



    To make a comment, please register or login
    7th Jun 2017
    When do you put the sage in?
    7th Jun 2017
    Should the pumpkin be cooked first?
    7th Jun 2017
    The pumpkin will be cooked by the time the rice is cooked, Fran.

    I think I can answer my own question - I'll put the fresh (or dried) thyme in with the pumpkin.

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