Pumpkin Risotto

This is my version of the delicious Italian risotto, which is typical of the autumn season. Its sweet but delicate taste will envelop you like a gentle hug, that will keep you warm during cold October nights.

Pumpkin risotto
  • Preparation: 25 Minutes
  • Cooking: 25 Minutes
  • Difficulty: Medium
  • Servings: 4 people
  • Cost: Medium


  • 600 g pumpkin pulp
  • 350 g rice (Carnaroli or Arborio variety)
  • 2 l vegetable stock
  • 250 g Italian scamorza cheese (smoked or neutral according to your taste)
  • 100 g grated Parmesan cheese
  • 50 ml white wine
  • 1 spoon extra virgin olive oil
  • 1 white onion
  • 1 bouquet fresh parsley
  • 1 bouquet fresh rosemary
  • 1 pinch table salt
  • q.s. ground black pepper


    • – chop the onion and put it in a pan with a pinch of salt and a tablespoon extra virgin olive oil;
    • – saute the onion (make sure you keep a low flame, onion should not turn brown), add the chopped pumpkin, cover with the lid and cook gently till the onion and the pumpkin soften in their own liquid;
    • – meanwhile, put the rice in a nonstick fry pan and toast it on high flame a few second. Pour the wine and keep the pan on the flame till the wine evaporates;
    • – transfer the toasted rice in the pan with the pumpkin, cover the rice with some of the hot vegetable stock;
    • – stir well and keep on watching the rice closely: as soon as the most of the liquid has evaporated, pour in some more hot vegetable stock;
    • – repeat the above step till the rice cooks. Do not add too much stock at one go whenever you top up the risotto, because when the rice cooks there must not be too much liquid in the pan;
    • – in the meantime chop the scamorza cheese in small cubes;
    • – when the rice is cooked, remove the pan form the fire and add the scamorza cheese;
    • – mix well till the cheese melts completely;
    • – top with fresh parsley, black pepper and some grated Parmesan cheese


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