Pumpkin Risotto

Ingredients

• 500 gpumpkin (butternut squash works well)
• 240 ml (1 cup)water
• 300 g (1½ cups)short-grain rice
• 30 ml (2 tbsp), dividedolive oil
• 1 largeonion, finely diced
• 3 clovesgarlic, minced
• 2 tspcumin seeds, toasted
• ½ tspsweet paprika, cayenne or red chilli flakes
• 1.66 litres (7 cups)chicken or vegetable stock, kept warm
• 1 tsp, dividedsalt
• 50 g (½ cup)Parmesan, grated
• to tasteparsley, chopped, for garnishing

Instructions

1. 1

   Grind the cumin

   Blend the toasted cumin seeds to a fine powder and set aside.

2. 2

   Prepare the pumpkin

   Cut the pumpkin into small pieces, setting aside 1 cup of finely diced pumpkin. Keep all the seeds.

3. 3

   Roast the topping

   Clean the seeds and pat them dry. Put them in a baking dish with the reserved diced pumpkin, olive oil, ½ tsp cumin powder and ½ tsp salt; toss to coat. Bake at 200°C for 20–30 minutes, until golden brown.

4. 4

   Make the purée

   Put the remaining pumpkin and the water in a saucepan. Boil until tender, then process into a purée and set aside.

5. 5

   Heat the pan

   Set a large pan over medium-high heat and add the olive oil.

6. 6

   Cook the aromatics

   When the oil is hot, add the onion and sauté until translucent. Add the garlic and cook until fragrant.

7. 7

   Fry the spices

   Add the remaining cumin powder and the paprika, then fry for 2 minutes.

8. 8

   Cook the first stage

   Add the rice and pumpkin purée and stir. Pour in 4 cups of warm stock, stir, cover and cook for 15 minutes, or until the rice has absorbed almost all the stock.

9. 9

   Add more stock

   Add 1½ cups of stock and stir. Cover and cook for another 10 minutes, or until the rice has absorbed almost all the stock.

10. 10

    Finish cooking

    Add the remaining stock and stir. Cover and cook for the final 5 minutes, or until the rice has absorbed almost all the stock.

11. 11

    Stir in Parmesan

    Add the Parmesan and remaining salt, then stir well. Taste and adjust the seasoning.

12. 12

    Serve the risotto

    Ladle the risotto onto serving plates and top with the roasted pumpkin and seeds and chopped parsley. Add red chilli flakes and a splash of balsamic vinegar, if you like.

What is pumpkin risotto?

Risotto is an Italian rice dish made by gradually cooking short-grain rice with liquid until it turns creamy. This version folds pumpkin purée into the rice and finishes it with Parmesan.

Pumpkin and squash are common in seasonal Italian risottos. Here, roasting some of the pumpkin with its seeds gives the soft rice a contrasting, crisp topping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 460 calories, 13g protein, 78g carbs, 12g fat.

The rice supplies most of the carbohydrates, while olive oil and Parmesan contribute much of the fat. Rice, pumpkin and Parmesan provide some protein, though the amount varies with the stock and cheese used. Pair a serving with a green salad or vegetables for a more balanced plate.

Choosing the rice and pumpkin

Short-grain rice: its starch helps give the dish a creamy texture as it cooks. Keep it measured and ready before you start adding the stock.

Pumpkin: butternut squash is a suitable choice, as the recipe suggests. Reserve a cup of finely diced pieces for roasting and cook the rest until tender for the purée.

Build flavour in stages

Cumin: blend the toasted seeds to a fine powder so their flavour is distributed through the rice. Use half for the roasted topping and the rest with the paprika in the pan.

Aromatics: cook the onion until translucent before adding the garlic. The spices then fry briefly in the oil, helping flavour the rice from the start.

Add the stock gradually

Warm stock: keep it warm as you cook, then add it in the three amounts stated in the method. Cover the pan between additions and give the rice a stir when each new portion goes in.

Absorption: the timings are guides; the key cue at each stage is that the rice has absorbed almost all the stock. If it reaches that point sooner or later, check the rice before moving on.

Check the texture

Rice: taste a grain near the end of cooking. It should be tender but not mushy; if it still feels firm, it may need a little more cooking.

Finish: the pumpkin purée and Parmesan make the rice creamy, while the roasted pieces and seeds provide crunch. Stir the cheese through before spooning the risotto onto plates.

Serve it with contrast

Topping: add the roasted pumpkin and seeds just before serving so they retain their texture. Chopped parsley brings a fresh note, and chilli flakes can add heat.

On the side: serve with a simple green salad or another lightly dressed vegetable. A splash of balsamic vinegar is an optional finishing touch mentioned in the method.

Recipe notes & tips

• Keep the stock warm while the risotto cooks so each addition does not cool the pan.
• Reserve the diced pumpkin and seeds before boiling the rest for the purée.
• Spread the topping out in the baking dish so it can brown as it roasts.
• Taste the rice before the final seasoning, since the stock and Parmesan can both be salty.
• Add the roasted topping just before serving to keep its texture distinct.

Variations

• Use vegetable stock: choose it instead of chicken stock for a meat-free version.
• Change the heat: use cayenne or red chilli flakes in place of sweet paprika for a spicier result.
• Try another squash: use pumpkin or butternut squash as available.
• Add balsamic: finish with a splash, as suggested in the serving method.
• Adjust the herbs: use chopped parsley as the garnish, or leave it off if preferred.

Common mistakes to avoid

• Skipping the reserved pumpkin: set aside the finely diced cup before boiling the rest so you have pieces for the topping.
• Using cold stock: keep it warm so it is ready for each addition.
• Adding all the stock at once: follow the three-stage method and check absorption between additions.
• Overcooking the topping: begin checking around the 20-minute mark and remove it when golden brown.
• Seasoning without tasting: stock and Parmesan can add salt, so taste before adjusting the final seasoning.

How to store

Refrigerate leftover risotto in a covered container for up to 3 days. Reheat gently in a pan or microwave, stirring in a little water or stock if it has thickened; the roasted topping may soften after storage.

Frequently asked questions