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Pumpkin Risotto

The pumpkin season is in full swing and for me it's always cool to use up vegetables from my own garden (if I had one - until then I luckily get some spoils from my grandma's 😅) in recipes. While I really like the combination of sage and pumpkin, you can of course top off this recipe with other fresh herbs from your garden or local grocery store.
10 min1h4 hungry personsVegetarian


  • 1/2 Hokkaido pumpkin
  • 2 cups of risotto rice (e.g. Arborio rice)
  • 2 onions
  • 2 cloves of garlic
  • 1.5 l vegetable stock
  • 1/2 cup of white wine
  • 1/2 cup of grated Parmesan
  • 2 tbsp (40g) of butter
  • a few leaves of sage (or other herbs to decorate)


  1. Thinly chop onions and garlic.
  2. Give the pumpkin a good wash and shave off any parts of the skin that might not look good anymore.
  3. Slice the pumpkin into rectangles with about 1-2cm sides.
  4. Put a big pot on medium heat, add about 2 tbsp of oil and fry the onion until translucent. Then add garlic and fry for about 1-2 minutes more.
  5. In the meantime, heat up the vegetable stock in a second pot and keep it close to boiling.
  6. Add pumpkin slices into the big pot, add ½l of vegetable stock and cook for 5-10 minutes.
  7. Add rice and another ½l of vegetable stock to the big pot. Adjust the heat so that the rice stays close to boiling.
  8. Keep the rice close to boiling for about 30 minutes (or until done) and stir from time to time.
  9. When the rice is done, stir in wine, grated parmesan and butter.
  10. Add salt, pepper and chili to taste and serve topped with a bit of parmesan and whatever herbs you have on hand.