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Creamy Pumpkin Risotto
Tarla Dalal
23 February, 2025
Table of Content
Risotto is an Italian one-dish meal of rice and cheese cooked with other ingredients. It has a khichdi like consistency, which is very comforting and soothing to the palate, while also being very satiating.
In this Creamy Pumpkin Risotto, we have thrown in a smart assortment of delicious ingredients to make it super tasty. While cream and pumpkin sauce give it a soft, luscious mouth-feel, a splash of herbs and pungent veggies like onion and garlic give it a lip-smacking flavour!
Something that’s sure to make you lick your fingers, the Creamy Pumpkin Risotto is a blissful one-dish meal, which will prove to be better than even a full spread!
Enjoy other Italian recipes like the Creamy Beetroot Risotto or Italian Style Baby Potatoes .
Creamy Pumpkin Risotto recipe - How to make Creamy Pumpkin Risotto
Tags
Preparation Time
15 Mins
Cooking Time
37 Mins
Total Time
52 Mins
Makes
4 servings
Ingredients
Main Ingredients
1/2 cup grated parmesan or processed cheese
1 tbsp fresh cream
1 1/2 cups roughly chopped red pumpkin (bhopla / kaddu)
1/2 cup chopped red pumpkin (bhopla / kaddu)
3/4 cup arborio rice
1 1/2 tbsp butter
1 tbsp olive oil
2 fresh rosemary stalks
1/4 cup chopped onion
2 tbsp finely chopped garlic (lehsun)
4 cups vegetable stock
salt and freshly ground black pepper (kalimirch) to taste
Method
- Combine the roughly chopped pumpkin and enough water in a deep non-stick pan, mix well and cook on a medium flame for 8 minutes, while stirring occasionally.
- Drain and blend in a mixer till smooth. Keep aside.
- Heat the butter and olive oil in a deep non-stick pan, add the rosemary, onions and garlic and sauté on a medium flame for 2 minutes.
- Add the arborio rice and sauté on a medium flame for 2 minutes.
- Add ½ cup of vegetable stock, mix well and cook on a medium flame for 2 to 3 minutes or till the vegetable stock gets evaporated, while stirring occasionally.
- Repeat step 3 with the remaining 2½ cups of vegetable stock.
- Add the remaining 1 cup of vegetable stock and the chopped pumpkin, salt, mix well and cook on a medium flame for 7 to 8 minutes, while stirring occasionally.
- Add the prepared pumpkin sauce, cheese and fresh cream, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Serve hot.
Creamy Pumpkin Risotto recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 302 cal |
| Protein | 9.9 g |
| Carbohydrates | 35.5 g |
| Fiber | 2.1 g |
| Fat | 13.4 g |
| Cholesterol | 25.3 mg |
| Sodium | 289.8 mg |
Click here to view Calories for Creamy Pumpkin Risotto
The Nutrient info is complete
ritika
March 13, 2025, midnight
this creamy pumpkin risotto is very famous nowdays, so when I came across this recipe I wanted to try it and I did try it and it was awesome in taste and texture....
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