Pumpkin Risotto
This chicken builds pumpkin or winter squash, peeled and diced, arborio or carnaroli rice and dry white wine into a fuss-free meal you can have ready in about 70 minutes. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 7 steps.
You'll mainly reach for saucepan and pan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (5)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Dairy
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Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Pour the stock into a saucepan and keep it at a bare simmer on a back burner throughout cooking.
- Heat the olive oil with 1 tablespoon of the butter in a wide heavy pan over medium heat, add the onion with a pinch of salt, and soften for 5 to 6 minutes until translucent, then stir in the garlic and diced pumpkin and cook another 5 minutes.
- Add the rice and toast it, stirring, for about 2 minutes until the grains turn slightly translucent at the edges, then pour in the white wine and let it bubble away almost completely.
- Begin adding the hot stock one ladleful at a time, stirring frequently and waiting until each addition is nearly absorbed before adding the next; the pumpkin will break down and tint the rice as you go.
- Continue for 18 to 20 minutes, until the rice is creamy and al dente with a slight bite at the centre, adjusting with extra stock or hot water if it tightens too much.
- Remove from the heat, vigorously beat in the remaining 2 tablespoons of butter and the parmesan to mantecare the risotto to a glossy, loose consistency, then fold in the marjoram.
- Season with salt and freshly cracked black pepper to taste, cover and rest for 1 minute, then serve immediately on warm plates.
You'll use: Saucepan Β· Pan
Ingredient substitutions
- White Wine
- chicken or vegetable stock + 1 tsp vinegar
- Butter
- olive oil (ΒΎ the amount) Β· coconut oil Β· margarine
- Parmesan
- pecorino Β· grana padano Β· aged asiago
Tips & common questions
How long does Pumpkin Risotto take to make?
About 70 minutes from start to finish β an estimate based on the 7 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of white wine?
Try chicken or vegetable stock + 1 tsp vinegar. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe β rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Pumpkin Risotto is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Chicken and Pumpkin Risotto- Air, David Jones, Chadstone (1238453950).jpg by Alpha from Melbourne, Australia, CC BY-SA 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure β how we source recipes.