Pumpkin Risotto (v)

Pumpkin Risotto (v)

Often used in Italian Cuisine, pumpkin provides a comforting addition to this risotto. The addition of fresh, hot red pepper gives a spicy kick to this dish.

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To Serve

  • Carnaroli Rice
    300 grams
  • Thick vegetable stock
    1 litres
  • White wine
    1 glass
  • Butter
    80 grams
  • Pumpkin
    200 grams
  • Fresh hot red pepper
  • Onion
  • Parmesan, grated
    50 grams
  • Extra virgin olive oil
  • Salt & Pepper (to taste)
  • Large saucepan



Chop the onion and the pumpkin; remove the stem and seeds from the red pepper and cut into small pieces.


Heat a little extra virgin olive oil in a saucepan and lightly fry the onion, pumpkin, red pepper and the rice. Add the thick vegetable stock and stir continuously for 10 minutes until the risotto becomes creamy.


Season with salt and pepper to taste. Add the butter and the grated parmesan cheese, stir well and serve.

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