Pumpkin Risotto | How to make Pumpkin Risotto

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BySakshi Khanna
Created on 12th Aug 2015
  • Pumpkin Risotto, How to make Pumpkin Risotto
Pumpkin Risottoby Sakshi Khanna
  • Pumpkin Risotto | How to make Pumpkin Risotto (16 likes)

  • 0 reviews
    Rate It!
  • By Sakshi Khanna
    Created on 12th Aug 2015

About Pumpkin Risotto

A creamy rice dish cooked in a pumpkin broth from north Italy. So easy to make and what better way to enjoy pumpkin

Pumpkin Risotto, a marvellous creation to spice up your day. Pumpkin Risotto is one dish that no matter how much the stomach might be full, you just can't stop yourself from having a bite. The relishing flavours, the appealing texture and the amazing aroma absolutely is just mouth-watering. The aroma which arises while cookingPumpkin Risotto is just too tempting. This amazing recipe is provided by Sakshi Khanna. Be it kids or adults, no one can get away from this delicious dish. How to make Pumpkin Risotto is a question which arises in people's mind quite often. So, the answer to this question is the simple yet exotic recipe by of Pumpkin Risottoby Sakshi Khanna. This recipe can even be tried by beginners. A few secret ingredients in this recipe just makes it the way it is served in restaurants. Pumpkin Risotto is just the appropriate recipe to serve as many as 2. The cooking time for this delicacy is not much. So, the next time you have a get together or a night party at home, don't forget to check and try out this recipe. It's that one delicacy that everyone's definitely going to love it!

  • Prep Time0mins
  • Cook Time30mins
  • Serves2People

Video for key ingredients

  • Homemade Vegetable Stock

Pumpkin Risotto

Ingredients to make Pumpkin Risotto

  • 4 cups Chicken/Vegetable stock
  • 1 cup Arborio Rice
  • 1 cup Pumpkin cooked(puree half and chop rest into chunks)
  • 3/4 Onion chopped
  • 1/2 cup Dry White Wine
  • 6 tbsp Parmesan Cheese
  • 1/2 tsp Nutmeg
  • 1 Garlic clove minced
  • 1 tsp Olive Oil
  • Salt and Pepper to taste

How to make Pumpkin Risotto

  1. In a saucepan, bring the stock to a simmer.Reduce the heat and keep the stock warm.
  2. Heat olive oil. Add onion and garlic and stir till onion become soft and translucent.
  3. Stir in rice and coat well. Add the wine and stir until it is completely absorbed by the rice, for about 2 minutes.
  4. Add 1 cup of the stock with the nutmeg to the rice. Reduce the heat and cook till stock is absorbed.
  5. Repeat with another cup of stock, and continue stirring until the rice is almost tender, for about 20 mins.
  6. Stir in the pumpkin puree and chunks, cheese, salt and pepper. Cook for another 2 mins.
My Tip: I scooped the pumpkin and cleaned it out for serving the risotto.

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