Name: Pumpkin Risotto
Prep time: 10 min
Cook time: 50 min
Yield: Array
Ingredients: salt and freshly ground black pepper; 50 g butter; 1 medium onion (chopped); 450 g pumpkin flesh (cut into 1cm cubes); 2 tbsp chopped fresh sage or 2 tsp dried sage; about 1 ¼ litres vegetable stock; 300 g arborio rice; 150 ml white wine; few fresh sage leaves; 50 g gruyere cheese (grated)

Pumpkin Risotto

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Creamy pumpkin risotto is easy to make and tastes utterly delicious. It makes a perfect vegetarian midweek meal for all the family.

By: Recipesmadeeasy (via Recipesmadeeasy)

Last Updated: Mar 1, 2026

Prep: 10 mins

Cook: 50 mins

Yields: Array

Instructions

Melt half the butter in a large open pan and sauté the onion for about 5 minutes until softened.
Stir in the pumpkin and continue to sauté over a low heat until the pumpkin is just tender about 5 –15 minutes, depending on which variety of pumpkin you use. Stir in the chopped sage.
Heat the stock in another pan and keep warm.
Add the rice to the pumpkin and cook stirring for a minute or two and then add the white wine. Stir until the the wine has been adsorbed.
Now add the stock a ladleful at a time. Cook stirring until the stock has been absorbed before adding another ladleful. Continue cooking until you have added all the stock and the rice is just tender. Add a little more liquid if required.