Fine Vegetable Cuisine

Pumpkin Risotto with Parmesan

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Pumpkin Risotto with Parmesan
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20 min.
ready in 45 min.
Ready in

Healthy, because

Even smarter

Hokkaido is a popular pumpkin for a reason: it has a delicate taste, a creamy consistency after cooking and does not need to be peeled. In addition, it contains vital substances: plenty of vitamin A makes the skin glow and improves vision. Various B vitamins are important for the nervous system and the entire metabolism. Even better: the pumpkin is easily digestible and therefore suitable for sensitive stomachs.

Do you want to spice up your risotto and add an interesting taste? Then try it with soft goat cheese or fresh goat cheese in risotto. Simply replace the Parmesan with it and experience the risotto dish in a new way.


21 ounces Pumpkin (Hokkaido)
1 onion
1 garlic
1 tablespoon olive oil
3 tablespoons butter
9 ounces Arborio rice
3 ounces dry white wine
26 ounces Vegetable broth
1 bay leaf
1 piece Lemon peel
2 ounces grated Parmesan
freshly ground peppers
freshly chopped parsley (for garnish)
How healthy are the main ingredients?
PumpkinParmesanolive oiloniongarlicsalt

Preparation steps


Chop pumpkin flesh into small cubes. Peel and finely chop the onion and garlic. In a saucepan, sauté onion and garlic until soft in the olive oil and 1 tablespoon butter. Then add the chopped pumpkin flesh and the rice and sauté, stirring, until the rice looks translucent. Pour in half the wine and bring to a boil. Add remaining wine and enough hot broth to just cover the rice and pumpkin. Add bay leaf and lemon peel to pot.


Keep the liquid at a simmer, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently. Remove the lemon peel and bay leaf, and stir in the Parmesan and remaining butter. Season the risotto with salt and pepper. Garnish with parsley to serve.