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Pumpkin Risotto

Pumpkin Risotto

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Pumpkin is now in season and one of my favourite uses of pumpkin is to make risotto (traditional Italian rice dish). The pumpkin puree gives the pumpkin risotto a natural and beautiful golden yellow hue.

See Also: Pumpkin Soup in Pumpkin Bowl Recipe

You can use your any variety of pumpkin for this recipe – my personal favourite is butternut squash (see ingredients’ photos on page two of the recipe) which I find easier to slice than other pumpkins, and it is very sweet!

Pumpkin Risotto

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18 Responses to “Pumpkin Risotto”

  1. shelly — October 28, 2012 @ 10:19 am

    hi there! i don’t have an oven, so i’m just wondering is there any other ways that i should cook the pumpkin? thank you :))))) it looks delish!


    • wiffy replied: — October 29th, 2012 @ 10:45 am

      Hi shelly, you can use toaster oven. Alternatively, lightly brown the pumpkin in a saucepan. Hope it helps.


  2. B — October 31, 2012 @ 10:02 pm

    Risotto is one of my favourite one-dish meals! Great colours from the pumpkin.


  3. Kopiwong — November 4, 2012 @ 10:31 pm

    fantastic site you’ve got.. lotsa effort explain the recipe and ingredients.

    2 thumbs up, keep it up Wiffy!


  4. HoppingHammy — November 17, 2012 @ 12:45 am

    Beautiful colors and what a creative way to use pumpkin. Nicely done wiffy!