Roast Pumpkin Risotto Recipe – How to make the best easy and creamy risotto with oven baked pumpkin.
Roast Pumpkin Risotto
This roast pumpkin risotto is so easy to prepare, makes the perfect side dish or complete meal and is a budget friendly way to celebrate pumpkin season or pop on your Thanksgiving menu. (Here are ideas for 15 easy Thanksgiving side dishes.)
You simply roast chopped pumpkin or butternut squash and, while that’s roasting, soften chopped onion and chopped or minced garlic.
Then, add rice and wine. You can use standard risotto rice such as arborio rice or carnaroli rice or just regular rice such as brown rice or basmati rice.
Once the wine has been absorbed, you just pour in chicken broth, vegetable stock or water to cover. Adding more once each portion has been absorbed.
As soon as the pumpkin has roasted and become golden brown, you just add it into the rice mixture and then cook until the risotto is done to your liking.
The cooking time will depend on the type of rice you use, and whether you prefer your risotto to be al dente or super soft and creamy.
Mix through a few tablespoons of sour cream to make the baked pumpkin risotto wonderfully creamy and then serve.
You can top your large bowls of roasted pumpkin risotto with torn fresh sage leaves, fresh thyme, parmesan cheese, goat cheese, feta or pine nuts. Just depends on your tastes and what you have available.
A great way to easily turn the fall dish into a vegan pumpkin risotto is by swapping the chicken stock for vegetable broth and using dairy free sour cream and cheese alternatives instead. (For another easy meal check out my spinach risotto recipe.)
If you’re like me and try to reduce your food waste wherever possible, then here’s an idea for what to do with your leftover pumpkin seeds, while the oven is still on for roasting:
Roast Pumpkin Risotto Recipe
- 500g-1kg/1lb to 2lb Fresh Pumpkin
- 1 Onion, peeled and chopped
- 2-3 Garlic Cloves, peeled and chopped
- 1 Cup Rice
- 1/2 Cup White Wine
- 4-6 Cups Vegetable Stock or Water
- 2-4 Tablespoons Sour Cream
- Sea Salt & Black Pepper, to taste
- Preheat the oven to 200C/400F and line an oven tray with well greased baking paper.
- Peel and carefully chop the pumpkin with a sharp knife to roughly 2cm/0.8inch small pieces.
- Fill the lined baking tray with the pumpkin in a single layer to ensure even roasting, you can drizzle over a little olive oil and add a pinch of salt for added flavor.
- Place pumpkin into the oven for 20 to 25 minutes or until golden and softened.
- Meanwhile, heat a little olive oil or butter in a large pan or large saucepan over medium heat and add the chopped onion and garlic into the hot pan.
- Cook the onion until starting to soften and then add the rice.
- Toss to combine and then pour over the wine, salt, pepper and any other seasoning you like.
- Once the wine has evaporated, pour over the stock or water, a little at a time, adding more once the previous portion has been absorbed.
- As soon as the pumpkin has roasted to your liking, add the cooked pumpkin into the risotto.
- Keep cooking the risotto until it’s softened, then add in the sour cream for a super creamy consistency and cook until done to your liking.
- Serve as is or top your creamy pumpkin risotto with goat cheese, parmesan cheese or pine nuts.
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