Pumpkin Risotto

Risotto with pumpkin- for those who are vegetarians. This recipe has featured on the show Khanakhazana.

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Pumpkin Risotto
Main Ingredients Pumpkin, Arborio Rice
Cuisine Italian
Course Rice
Prep Time 16-20 minutes
Cook time 31-40 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Pumpkin Risotto

  • 1 1/2 cups Pumpkin
  • 1/4 cup Arborio Rice thinly sliced
  • 5 tablespoons Red pumpkin (bhopla/kaddu) pureed
  • 1 tablespoon Oil
  • 3 tablespoons Butter
  • 4-5 cloves Garlic finely chopped
  • 1 medium Onion chopped
  • 3 1/2 cups Vegetable stock
  • to taste Salt
  • 1/2 teaspoon White pepper powder
  • 1 cup Milk
  • 3 tablespoons Parmesan cheese grated


  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.
  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.

Nutrition Info

Calories 1817
Carbohydrates 257.3
Protein 38.5
Fat 70.4
Other Fiber Niacin- 12.7mg