Pumpkin Risotto

Winter Risotto

This risotto is a nice and warm dish for the autumn or winter. You can prepare it in many different ways. Hereafter you can find the recipe I usually follow when I prepare risotto.


  • 160 gr risotto (80 gr per person)
  • 250 gr butternut pumpkin
  • 2 carrots
  • 1/2 red onion (either white or red)
  • 100 ml white wine
  • 30 gr grated parmesan
  • 3 Tbsps. olive oil
  • 750 ml water (you may need more water)


  1. After gathering the ingredients, start by peeling the butternut pumpkin and cut it in dice. You can choose the size of the pumpkin following your own taste. Proceed in the same way for the carrots (first peel and then cut them in dice).
  2. Now proceed with cutting the red onion in small cubes.
  3. Take a pot and pour 3 table spoons of olive oil. Add the onion, the wine and heat up the pot. Stir the onion with the help of a wood tool and let it fry for 2/3 minutes. Now add the rice and keep stirring so that it will not burn. Let it cook for 2 minutes.
  4. Now you can add the carrots, the pumpkin and the water all together. Please note that it may be necessary to add more water while the rice is soaking the water in case it is not enough.
  5. Close the pot and let the rice cook for 15/20 minutes. Check the rice often, stir it and add water if necessary.
  6. Once the rice and the vegetables are cooked, switch off the stove and add the parmesan. Mix the risotto until the parmesan is well incorporated with the rest of the ingredients.
  7. Serve in a deep plate and enjoy while warm!


  • You can add some spices like basil, rosemary, sage as you please while the rice is cooking.
  • Note that the wine is an optional ingredient. I suggest to use it as it will give to the dish a different and nice flavor. However, it is not mandatory.
  • White onion may also be used instead of the red one.


(tap on the pictures to open full screen)
Published on 07 December 2022