Roasted Pumpkin Risotto
Cozy up with the ultimate comfort food—Roasted Pumpkin Risotto, a creamy, velvety dish that perfectly balances sweet, caramelized pumpkin with the savory richness of Parmesan cheese and a touch of dry white wine. This autumn-inspired recipe combines roasted pumpkin cubes, lovingly baked to golden perfection, with Arborio rice, slowly simmered in warm stock for that signature creamy texture. Aromatic garlic, onion, and a hint of thyme elevate this dish to a gourmet experience, while a final stir of Parmesan adds depth and indulgence. In just under an hour, you’ll have a restaurant-quality meal that’s perfect for cozy weeknights or festive gatherings. Whether you’re a risotto enthusiast or looking to try something new, this roasted pumpkin risotto is a must-try seasonal delight!
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Recipe Information
Ingredients
- 500 grams Pumpkin (peeled and cubed)
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion (finely diced)
- 3 cloves Garlic (minced)
- 1.5 cups Arborio rice
- 0.5 cup Dry white wine
- 5 cups Chicken or vegetable stock (warmed)
- 0.5 cup Parmesan cheese (grated)
- 2 sprigs Fresh thyme (optional, for garnish)
Instructions
Preheat the oven to 200°C (400°F).
Place the cubed pumpkin on a baking sheet, drizzle with 2 tablespoons of olive oil, sprinkle with salt and pepper, and toss to coat evenly.
Roast the pumpkin cubes in the oven for 25 minutes or until tender and slightly caramelized. Set aside.
In a large saucepan, heat the remaining 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat.
Add the finely diced onion and cook for 4-5 minutes until softened and translucent. Stir in the minced garlic and cook for another minute.
Stir in the Arborio rice, ensuring it’s well coated in the butter and oil. Toast the rice for 2-3 minutes until it becomes slightly translucent around the edges.
Pour in the white wine and cook, stirring constantly, until the wine has mostly evaporated.
Begin adding the warmed stock, one ladleful at a time, stirring frequently. Wait until almost all the liquid is absorbed before adding the next ladleful. Continue this process for about 20 minutes, or until the rice is creamy and cooked to al dente.
Gently fold in the roasted pumpkin cubes, breaking some apart to mix into the risotto while keeping some chunks intact.
Remove the pan from the heat and stir in the grated Parmesan cheese. Adjust seasoning with additional salt and pepper, if needed.
Serve the risotto immediately, garnished with fresh thyme sprigs, if desired.
Nutrition Facts
Calories |
623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 2023 mg | 88% | |
| Total Carbohydrate | 74.8 g | 27% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 4.9 g | ||
| Protein | 19.5 g | 39% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 393 mg | 30% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 588 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
