Ultimate Pumpkin Risotto

pumpkin risotto in a grey bowl with a spoon.

5 from 1 vote

Comforting, creamy and a little bit sweet, this Pumpkin Risotto is so delicious and a perfect way to use pumpkin whilst it’s in season.

Prep Time10

Cook Time40

Total Time50

Course: Dinner

Cuisine: Italian

Servings: servings

Ingredients

500 g peeled and deseeded pumpkin cut half into cubes, half into thin half-moons
1 tbsp olive oil
1 small red onion finely chopped
1 large garlic clove crushed
180 g risotto rice
1 litre hot vegetable or chicken stock
3 tbsp double cream
100 g pancetta cubes optional
50 g Parmesan grated
Salt and freshly ground black pepper
A few sage leaves

Instructions

Preheat the oven to 190°C/170°C fan. Place the pumpkin cubes and half-moons on a baking tray, drizzle with a little olive oil, season, and roast for 30 minutes until tender. Set the half-moons aside for serving.
In a large, deep frying pan over medium heat, fry the pancetta cubes until crisp, about 10 minutes. Remove with a slotted spoon and set aside, leaving the fat in the pan. (Skip this step if making this vegetarian and instead add the 1 tbsp olive oil here and 25g butter.) Add the sage leaves and fry until crisp, then remove and drain on kitchen paper.
Add 1 tbsp olive oil to the same pan with the pancetta fat. Once melted, stir in the onion and cook over a medium heat for about 7 minutes until softened. Add the garlic and cook for 30 seconds, then stir in the rice. Cook for 1–2 minutes, coating the grains in the buttery onions.
Pour in a ladle of hot stock and stir constantly until absorbed. Continue adding stock, one ladle at a time, stirring often, until the rice is just cooked and creamy (18–22 minutes).
Blitz the roasted pumpkin cubes (not the half-moons) with the double cream until smooth, adding a splash of stock if needed. Season well.
Stir the blended pumpkin, Parmesan, butter, and crispy pancetta into the risotto. Season to taste.
Spoon the risotto into bowls and top with the roasted pumpkin half-moons, fried sage leaves, and a little more Parmesan. For extra richness, melt a knob of butter with chopped herbs and drizzle over the top.
The video below will help with this recipe.

Video

Notes

Scroll up for a step by step guide on how to make this pumpkin risotto.

To store: Transfer to an airtight container and keep in the fridge for up to 4 days.

To reheat: Either use the microwave or for best results, I would add it back to a pan with a splash of boiling water/stock. Heat over medium until piping hot and saucy all the way through. A knob of butter helps it turn thick and luscious again.

To freeze: I wouldn’t recommend freezing it – I find the rice hardens once frozen and defrosted so it’s definitely best fresh!

Make ahead: You simply cook the rice until it is 90% done (you want it to still have some crunch), then remove from the heat, cool quickly, cover and chill. This can be done 3 days in advance. When you want to serve it, pop the rice back in the pan and set over a low heat, slowly adding hot stock until it is ready. Finish with the butter & parm.

Make it vegetarian: omit the pancetta and fry the sage in butter instead of pancetta fat.

Nutrition