Sanjeev Kapoor

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Pumpkin Risotto  Recipe

Risotto with pumpkin- for those who are vegetarians.

This recipe has featured on the show Khanakhazana.

Preparation Time : 16-20 minutes

Cooking time : 31-40 minutes

Servings : 4

Pumpkin Risotto

Main Ingredients

Arborio rice, Red pumpkin (bhopla/kaddu)





Level Of Cooking


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  • Arborio rice
    1 1/2 cups
  • Red pumpkin (bhopla/kaddu) thinly sliced
    1/4 cup
  • Red pumpkin (bhopla/kaddu) pureed
    5 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.

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