Pumpkin, Parmesan Risotto at The Little Shop of Olive Oils

Pumpkin, Parmesan Risotto


  • 1 cup Arborio rice
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 4 cups vegetable or chicken broth, warmed
  • 1 cup pumpkin (diced or sliced…bite sized)
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon nutmeg
  • Salt and pepper to taste
  • 2 tablespoons Extra Virgin Olive Oil
  • 2 tablespoons butter


  • In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion, pumpkin and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute.
  • Add the Arborio rice to the saucepan and stir to coat the rice with the oil. Cook for about 1-2 minutes, until the edges of the rice grains start to turn translucent.
  • Pour in the white wine and stir until it's mostly absorbed by the rice.
  • Begin adding the warm broth to the rice, one ladleful at a time. Stir constantly and allow the liquid to be absorbed before adding more. Continue this process until the rice is creamy and cooked to your desired level of doneness (about 18-20 minutes).
  • Stir in the nutmeg, and cook for an additional 2-3 minutes, until the pumpkin is fully incorporated.
  • Remove the saucepan from the heat and stir in the grated Parmesan cheese and butter until melted and creamy.
  • Season with salt and pepper to taste.
  • Serve the pumpkin risotto in individual bowls with an extra sprinkle of grated Parmesan cheese.


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