Easy Pumpkin Risotto

A cosy Fall pumpkin recipe

3 Reasons

Why you'll love this recipe

Deliciously creamy.

Luscious autumnal and umami flavours.

Quick and easy. No peeling, cutting or roasting.

Ingredients list

- Olive oil – Garlic – Onion – Risotto rice – White wine – Vegetable stock – Pumpkin puree – Parmesan – Balsamic vinegar – Smoked or sea salt – Black pepper – Butter – Mushrooms - Sage leaves

Step 1

Fry the onion and garlic. Add the rice and toast until the grains are hot to touch. Pour in the white wine and cook until it is reduced by half.

Step 2

Pour in the stock little by little stirring regularly. Simmer for around 20 minutes until the rice is al dente.

Step 3

Fry the mushrooms and set them aside. Fry the sage leaves until they become crispy then remove from the heat and set them aside.

Final step

Stir in the pumpkin puree, balsamic vinegar, parmesan, salt and pepper. Serve topped with mushrooms and crispy sage leaves.

Ready to make this?

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