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Pumpkin risotto – recipe from Italy
Always creamy and freshly stirred: A bright orange pumpkin risotto is real soul food in the fall. Good risotto rice is essential for success. In this dish, we use carnaroli, the king of rice.

Schritt für Schritt durch´s Rezept
- Step 1Cut the pumpkin in half and remove the seeds. Cut the flesh and skin into 1 cm pieces. Fill 1 cup with pumpkin pieces and set aside. Cook the remaining pieces for approx. 5 minutes until they are soft. Then strain/puree and set aside.
- Step 2Melt 4 tablespoons of butter in a thick-bottomed pan over a medium heat and sauté the shallot until translucent. Then add the raw pumpkin pieces and season with salt and pepper. Fry for 2 minutes, then add the rice and stir constantly for a minute – until the rice is translucent.
- Step 3Now slowly add the stock one ladleful at a time and stir well. Only add more stock when the liquid has completely reduced. The rice must never be allowed to overcook.
- Step 4After about 20 minutes, when the rice is gradually softening and the stock has reduced completely, mix the pumpkin puree, the remaining butter and the grated Grana Padano into the risotto.
Which rice for pumpkin risotto?
Not all rice is the same. Broadly speaking, there are grainy and creamy rice varieties. A creamy risotto is not conceivable with basmati rice. To make it really creamy, we recommend starchy Italian rice varieties such as Carnaroli, Arborio or Vialone nano.
Hokkaido: Which pumpkin for the risotto?
Hokkaido pumpkin is the first choice because this pumpkin has a fruity aroma and very good cooking properties. Hokkaido pieces retain a good consistency even after cooking. Butternut squash is a good alternative, but it tends to fall apart when cooked.
Pimp my pumpkin risotto: In a jar
You can conjure up an impressive starter from the creamy risotto in no time at all. Simply serve it in small decorative glasses and top it with crispy fried Parma ham or scampi.
Delicious Italian risotto recipes
PS: If you liked the recipe for pumpkin risotto, save the recipe on Pinterest!
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