Pumpkin Risotto


  • 12 oz / 340 g piece of pumpkin, deseeded and skinned
  • 2 tbsp extra virgin olive oil
  • 1–2 shallots or 1 small onion, peeled and chopped
  • 12 oz / 340 g arborio rice
  • 2 pt / 1.15 l simmering vegetable or chicken stock
  • 1 oz / 30 g unsalted butter
  • 2 oz / 60 g Parmesan cheese, freshly grated


Coarsely grate the pumpkin. Heat the oil in a large, heavy pan, and cook the shallots or onion until translucent. Stir in the pumpkin and the rice. When the rice and pumpkin are well coated in oil, gradually add the simmering stock, as in the Basic Method until the rice is done to your liking. I prefer a very creamy risotto and tend to add more liquid than some might like. Stir in the butter and Parmesan just before serving in heated soup plates.


Instead of the pumpkin, use a mixture of grated carrot and very finely chopped celery. I once ate a risotto like this in Florence, and it was exquisite.