Pumpkin Risotto Recipe - Risotto with pumpkin- for those who are vegetarians.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Arborio rice, Red pumpkin (bhopla/kaddu)

Cuisine : Italian

Course : Rice

Pumpkin Risotto

Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Pumpkin Risotto Recipe - How to make Risotto with pumpkin- for those who are vegetarians.


Prep Time : 16-20 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Medium


  • Arborio rice 1 1/2 cups

  • Red pumpkin (bhopla/kaddu) thinly sliced1/4 cup

  • Red pumpkin (bhopla/kaddu) pureed5 tablespoons

  • Oil 1 tablespoon

  • Butter 3 tablespoons

  • Garlic finely chopped 4-5 cloves

  • Onion chopped 1 medium

  • Vegetable stock 3 1/2 cups

  • Salt to taste

  • White pepper powder 1/2 teaspoon

  • Milk 1 cup

  • Parmesan cheese grated 3 tablespoons


Step 1

Heat one tablespoon oil in a pan. Add two tablespoons butter, garlic and onion and sauté. Add pumpkin slices and sauté for two minutes. Add rice and mix. Add a little vegetable stock and cook. Once the stock is absorbed add some more stock and continue in this way till all the stock is used up. Add salt and white pepper powder.

Step 2

Cover and cook. When almost done add pumpkin puree and mix. Add milk and mix and continue to cook till most of the liquid is absorbed. Add two tablespoons grated Parmesan cheese and cook till the rice is completely done. Sprinkle remaining Parmesan cheese and serve hot.