Pumpkin risotto

Time to unfold the sun on your table

The pumpkin represents the emblem of autumn: a magical creature that wakes up and emerges from the earth showing its orange face to the sky. During the months of May and June, it eagerly absorbs the sun and then returns it to us in autumn! Indeed it comes out of the earth carrying with it many incredible features such as the fact that the pumpkin is a fruit actually! They have so many benefits, being rich in beta-carotene and fibers, and this is the reason why I always consume this golden treasure during the week. Thanks to its incredible versatility, the pumpkin can be cooked in many variations that’s the reason why we have reinterpretations both sweet and savory. Today’s recipe is a national dish of Italian cuisine, especially in northern Italy (Lombardy). The Milanese and the Mantuans are real masters in cooking risotto because their way to cook is incredibly tasty, creamy, velvety and they put extreme attention to the roasting of the grain of rice. This recipe is perfect for cool autumn evenings, or for a Sunday lunch and requires very little effort. For the success of this dish, it is essential to choose the right rice: carnaroli or arborio. Attempting to cook this dish using other types of rice would mean getting the wrong consistency and compromise of the whole result. The grain of rice expresses its maximum essence if we guarantee its uniqueness within its shell: roasting, therefore, protects it from dispersing its starch during cooking and become, therefore, soft and without presence (in Italian we would say “papposo”). Just pour the rice into a large hot non-stick pan for a few minutes until the surface becomes translucent, then reduce with a little white wine or vinegar to seal the rice.


Pumpkin Risotto

  • Servings: 4
  • Difficulty: easy
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  • 1/2 Hokkaido Pumpkin
  • shallots
  • 1 cup risotto Carnaroli/Arborio
  • 1,5 L vegetable stock
  • olive oil
  • 3 Tbs white wine/ vinegar
  • 3 Tbs vegan butter
  • pepper & salt
  • dry tomatoes (optional)
  • nutritional yeast (optional)
  • fresh basil


  1. small dice the pumpkin (with the skin)
  2. Saute on a pot the shallots with the olive oil until soft and gold
  3. add the pumpkin and pan-fry for about 2 minutes, add a little bit a time 1/2 of the stock
  4.  meantime toast on a large pan the rice on medium heat until translucent
  5. reduce the rice with the vinegar/wine
  6. add the rice to the pumpkin and add a little bit a time the rest of the stock, always wait until get absorbed before adding more stock. Let the rice cooking for about 15-20 minutes always simmering ad low heat.
  7. add the vegan butter
  8. adjust with salt and pepper
  9. top with soft dry tomatoes, nutritional yeast, and fresh basil

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