Which enhances the taste of a risotto

Quick autumn kitchen: 3 recipes for a fine pumpkin risotto

Recipes pumpkin risotto

Pumpkin risotto can be made with different types of pumpkin. Butternut, Hokkaido and nutmeg squash are ideal for rice dishes because of their sweetness. The recipes range from simple and fine, for example with shallots and parmesan, to unusual. For example, cranberries and fresh goat cheese also go perfectly with the spicy pumpkin risotto.

Recipe 1: easy pumpkin risotto with Hokkaido

Pumpkin varieties such as butternut and Hokkaido can be peeled, but do not have to be.

Shallots and garlic as well as a spicy cheese give this pumpkin risotto its strong taste. The white wine enhances the taste, but can also be left out.

The ingredients for two servings

  • 150 g risotto rice
  • 250 g Hokkaido (peel and roughly grate)
  • 750 ml vegetable stock
  • 100 ml white wine (optional)
  • 2 shallots (finely dice) or 1 large onion
  • 1 large clove of garlic (finely dice)
  • A few sprigs of parsley
  • 50 g parmesan cheese
  • 2 tbsp butter
  • Salt, pepper, oil for braising

If this recipe is cooked for 4 people, about 300 g of rice and 1.2 liters of bouillon are required.

Image: © margouillatphotos / iStock / Thinkstock


  1. Heat the vegetable stock.
  2. In another pan, heat the oil and briefly sauté the shallot cubes and the garlic, add the rice and pumpkin, sauté for 2 minutes while stirring.
  3. Deglaze with white wine or a little bouillon and let it boil down. Stir regularly and pour in a little of the stock over low to medium heat as soon as the rice has absorbed the liquid.
  4. If the bouillon is gradually running out, you can test the consistency of the pumpkin risotto. When it is almost soft but still has a bite, the risotto is ready.
  5. Stir in the grated parmesan, add the butter and season with salt and pepper.
  6. Serve with a little chopped parsley in a deep plate.

Tip: cook the risotto over low or medium heat

If you cook risotto over low heat, it is easier to get an optimal result. This takes longer - around 25-30 minutes - and more fluid is needed. Whether the specified amount of liquid is completely used up therefore depends on the cooking method.

Recipe 2: Baked Pumpkin Risotto with Butternut

This pumpkin risotto not only tastes good, it also looks really nice. This is achieved with a butternut squash, which is baked as a shape in the oven. Half of the pumpkin goes into the risotto, the other half becomes the edible serving bowl. Poultry or vegetable broth and grated Le Gruyère provide a spicy taste.

The ingredients for 2 servings

  • 1 medium butternut squash
  • 150 g risotto rice
  • 800 ml poultry stock
  • 2 red onions (diced)
  • 50 g Le Gruyère
  • 2 tbsp butter
  • 2 bay leaves
  • Cayenne powder, salt, pepper, oil for sautéing and baking
  • Evenutell spring onions and herbs (e.g. parsley)

Image: © margouillatphotos / iStock / Thinkstock


  1. Wash the pumpkin and cut it open in the middle. Remove the stones, scrape out about half of the pulp and cut into cubes.
  2. Preheat the oven to 200 degrees top and bottom heat. Brush the whole halves of the butternut with a mixture of the oil, salt, pepper and a pinch of cayenne. Bake the halves in the oven for 50-60 minutes.
  3. While the pumpkin halves are baking, sauté the onions, then add rice, pumpkin and bay leaves and sauté briefly.
  4. Deglaze with the bouillon and cook the pumpkin risotto until cooked.
  5. Stir in cheese and butter and season to taste.
  6. When the pumpkin halves from the oven are also ready, you can serve the risotto in them, for example with herbs and spring onions.

Knowledge tip:Which pumpkin variety goes best with which recipes.

Recipe 3: risotto with nutmeg squash and cranberries

In this pumpkin risotto recipe, cranberries and fresh goat's cheese give it an exceptional flavor, while saffron gives it a golden yellow color. Tip: If you want, you can use regionally produced raisins or other dried fruits instead of cranberries and simply leave out the saffron.

The ingredients for 2 servings

  • 150 g risotto rice
  • 2 shallots
  • 200 g nutmeg squash, Hokkaido or butternut (grated)
  • 750 ml vegetable stock
  • 1 pinch of saffron
  • Oil and 2 tbsp butter
  • 50 g cranberries
  • 50 g goat cream cheese
  • 50 g parmesan cheese
  • 1 tablespoon of sugar
  • salt pepper

Image: © nata_vkusidey / iStock / Thinkstock


  1. Soak the saffron threads in 2-3 tablespoons of lukewarm water.
  2. Sweat the shallots in oil with a tablespoon of butter and sweat the rice briefly.
  3. Deglaze with white wine and let it boil down.
  4. Add the soaked saffron threads along with their water. Gradually pour in the bouillon, but only until the pumpkin risotto is done. This may mean that some of the broth is left over.
  5. In the meantime, bring the dried cranberries to the boil with ½ cup of water and the sugar. After boiling, allow to cool in the pot.
  6. When the risotto is done, stir in the grated Parmesan and the remaining butter and season to taste.
  7. Serve with the goat cream cheese and the cranberries and enjoy.
Comment / ask a question

In line with this topic: