Pumpkin Risotto
Pumpkin Risotto
5 from 1 vote
Prep: 10 minutes
Cook: 30 minutes
Total Time 40 minutes
Servings: 4
If you're on the hunt for a dish that screams autumn comfort, look no further than our Pumpkin Risotto. We infuse creamy Arborio rice with the natural sweetness of pumpkin, elevating each bite with a medley of herbs like thyme and rosemary.

Nutrition: per serving



  • 300 g Arborio Rice
  • 500 g Pumpkin Diced into small cubes
  • 1 Onion Finely chopped
  • 1 clove Garlic Minced
  • 1 litre Vegetable Stock
  • 2 tbsp Olive Oil
  • 1 tsp Thyme Dried
  • 1 tsp Rosemary Dried
  • Salt To taste
  • Black Pepper To taste
  • 50 g Parmesan Cheese Grated
  • Parsley For garnish


  • Begin by heating up the olive oil in a pan over medium heat.
  • Add the finely chopped onion and minced garlic, sautéing them for approximately 2 minutes or until they turn translucent.
  • Add the Arborio rice into the pan and continue cooking for an additional 2 minutes, ensuring that each grain is well-coated with the oil and takes on a slight translucency at the edges.
  • Add the diced pumpkin to the mixture and continue cooking for 3-4 minutes, stirring regularly until the pumpkin begins to soften.
  • Gradually pour in one ladleful of vegetable stock and stir until the rice absorbs the liquid. Repeat this process, adding the stock one ladleful at a time, stirring frequently, and allowing each addition to be absorbed before adding more. This should take approximately 20-25 minutes.
  • Once the risotto reaches a creamy consistency, and the rice is tender with a gentle bite, blend in the dried thyme and rosemary. Season the risotto with salt and pepper to your liking.
  • Take the risotto off the heat and gently fold in the grated Parmesan cheese until it melts into the mixture, resulting in a creamy texture.
  • Serve the dish hot, adorned with freshly chopped parsley. Enjoy your meal!

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