pumpkin risotto
pumpkin risotto
pumpkin risotto

Pumpkin Risotto


October 20, 2015

  • Prep: 15 mins
  • Cook: 40 mins
  • Yields: 4 Servings


320 g Rice

1 Small Pumpkin

1.5 l Vegetable broth

3 tablespoons Extra Virgin Olive Oil

1 Onion

1 Garlic clove

2 tablespoons grated Parmesan Cheese

2 tablespoons Pumpkin Seeds

30 g Butter




1Put extra virgin olive oil, chopped onion and garlic in a saucepan. Cook until golden.

2Add small pumpkin cubes and stir for 2 - 3 minutes.

3Add 300 ml of vegetable broth and cook until fork tender. (Maybe you will need some extra water)

4When ready, add rinsed rice, stir to coat and gradually add vegetable broth, until the rice is ready. Cook over medium heat and remember to stir often. Season with salt and pepper.

5When the risotto is ready, add the butter, pumpkin seeds, Parmesan cheese and toss well to coat.


Leave a Reply

Your email address will not be published. Required fields are marked *

Post comment