Pumpkin Risotto Recipe


Pumpkin Risotto Recipe

Pumpkin Risotto Recipe

Serves 4

Pumpkins are a very seasonal vegetable here in the UK. Try getting one either side of Halloween and you’ll struggle. So I asked my dad to grow me some on his allotment. Our pumpkins came to fruition in mid-summer, so we’ve been experimenting with utilising these gorgeous vegetables, so you can eat them this Halloween. This pumpkin risotto recipe is a real winner and we’ve eaten this a number of times with our crop.

Pumpkin Risotto Recipe


4 tsps olive oil
1 onion
200g Arborio rice
400g pumpkin
600ml stock
110g pancetta
2 tbsps cream cheese
80g peas
Parmesan to sprinkle over

Pumpkin Risotto Recipe


Remove the pumpkin inners from the skin. Cut into bitesize pieces. You can discard the skin.

Pumpkin Risotto Recipe

Heat the olive oil in a large saucepan.

Chop the onion and add to the pan. Cook on a low heat for a couple of minutes.

Once the onion has softened, add the chopped pancetta.

Cook the pancetta and onion for 3 – 4 minutes more and then add the cubed pumpkin and rice.

Pumpkin Risotto Recipe

Stir it all thoroughly before adding a small amount (about a ladle-full) of stock.

When making pumpkin risotto, as with any risotto, add just a small amount of liquid, stir through and allow the liquid to be absorbed into the rice before adding more. Using this method, it should take about 25 – 30 minutes to add all of the stock.

Just before adding the last measure of stock, add the peas and stir these through.

Just before the dish is ready to served, stir through the cream cheese and heat through for 2 more minutes.

Season well with salt and pepper and serve.

Grate parmesan cheese on top for that extra cheesy kick and enjoy!

Pumpkin Risotto Recipe

This pumpkin risotto recipe is going to be one of our staples for years to come, especially now as we can have pumpkins outside of the Halloween period.

Read more posts in the Food & Drink Category

27 thoughts on “Pumpkin Risotto Recipe

  1. Avatar janet says:

    I’ve never tried pumpkin risotto but I do love risotto. Great recipe idea for this time of year!

    Thanks for linking up to #AnythingGoes


    • Sally Sally says:

      Thanks Janet. If you do get a chance, you should definitely give it a go, we found it really delicious. The pumpkin was a great texture in the risotto.

    • Sally Sally says:

      I’m sure you’d love this too then Angela. It makes such a nice change to have a different vegetable and use in a usual way. We were lucky, the pumpkins my Dad grew were really tasty.

    • Sally Sally says:

      Thank you. We really enjoyed changing it up with pumpkin. You’re right about it being perfect for the colder days.

  2. I have only just recently discovered risotto and challenged myself to cook it at home. I love it! Chicken and Mushroom always goes down well! #Tuesdaytreasures

  3. I love risotto, but have never attempted to cook one myself. My father in law does a delicious mushroom one, but I’d like to give this seasonal one a go. Thank you for sharing. Alison x #AnythingGoes

    • Sally Sally says:

      They are a lot easier to make than you think Alison. It’s one of our favourites, we always throw in any leftover ingredients and see what comes out.

    • Sally Sally says:

      It would be a really good introduction to pumpkin then. It’s not an overpowering flavour so lovely with the other ingredients.

  4. I have no idea why, but I have never tasted risotto. I think I need to get a little more adventurous in my menu choices! 🙂

    Thanks for linking up to #PicknMix

    Stevie x

    • Sally Sally says:

      Ooh yes Stevie. You are really missing out. If you don’t fancy making it as it can take a while, any decent Italian will do one.

Leave a Reply

Your email address will not be published. Required fields are marked *