How To Make Pumpkin Risotto | 90 Minutes

How To Make Pumpkin Risotto | 90 Minutes It’s the time of year that people celebrate harvest, so we thought it best to give you a recipe that’s as seasonal as it is sensational. Nothing says October, like a big, juicy pumpkin. Rather, than carving it out and leaving out by your front door - we think you should cook it. If you’re careful, you could even do both! We’ve got a recipe for a pumpkin risotto. It’s rich and creamy as any good risotto should be and the fresh and in season pumpkin just takes it to the next level. Don’t worry, we’ll throw in a perfect wine pairing for good measure. This is a perfect treat for a more grown up Halloween night! Maybe even save some risotto for the next day and treat yourself to some arancini on November 1st. White Wine Pairing: We think this month’s Trebbiano from Tenuta Arabona is a real winner. Italian wine and risotto, who’d have thought it right? The Trebbiano is light and fresh, with a touch of acidity. This’ll work well with the rich risotto, but not overpower the pumpkin. Then, it also has a subtle herbaceous kick in the way of fresh basil that we think just adds that little something something to your dinner.
  • Prep & Cooking Time – 1hr 30mins
  • Serves – 4 People
  • Level – Medium
  • 500ml Stock - This can be chicken stock, or vegetable if you want to keep it meat-free
  • 1 Small Brown Onion
  • 2 Cloves of Garlic
  • 150-200g Arborio Rice
  • 150ml Dry White Wine
  • 250g Fresh Pumpkin
  • 50g Butter
  • 50g Parmesan - Or a Vegetarian Alternative
  • Pack of Fresh Sage
  • Step 1

    Let’s learn how to make Pumpkin Risotto. First of all, you want to heat your stock until it is almost boiling then leave it over the lowest heat you can.

  • Step 2

    Take half of your diced pumpkin and blend, while slowly adding the stock until you have the consistency of soup.

  • Step 3

    In a separate pan, from the finely diced onion in some olive oil until it begins to soften. Add half your sage and garlic, then cook for a further minute.

  • Step 4

    Now, you want to add the rice and mix it well, before adding the wine bit by bit. Slowly reduce the wine down.

  • Step 5

    Once the wine is gone, you can add the remaining diced pumpkin until it just begins to brown slightly.

  • Step 6

    Then, you can begin to add the stock. Patience is key with risotto, when considering how to make Pumpkin Risotto. Add the stock little by little to ensure that it cooks perfectly.

  • Step 7

    Keep adding the stock little by little. Once the stock is gone, add the blended pumpkin and stir thoroughly.

  • Step 8

    Once the rice is lovely and al dente, you can take it off the heat and add the butter and cheese, as well as some salt and pepper. Stir until it is melted into the risotto.

  • Step 9

    Now, you can add a touch of olive oil to a separate pan and fry off 9-12 sage leaves until they’re nice and crispy.

  • Step 10

    Serve your risotto with a sprinkling of fresh parmesan, the crispy sage leaves and a flourish of extra-virgin olive oil.

    Now, you know how to make Pumpkin Risotto.

    If you’re looking for more recipes, like how to make Pumpkin Risotto, with the perfect wine pairing, be sure to check out more here.

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