Pumpkin risotto

1 hour cooking time
Chop, sauté, and fry pumpkin to get the most delicious result. This creamy pumpkin risotto recipe blends the sweetness of pumpkin with the velvety texture of risotto rice. Top with tasty, crispy sage leaves and enjoy a simple quick meal that will soon be a favourite in your kitchen.
Pumpkin risotto Pumpkin risotto

Pumpkin risotto

  • 1 hour cooking time
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Chop, sauté, and fry pumpkin to get the most delicious result. This creamy pumpkin risotto recipe blends the sweetness of pumpkin with the velvety texture of risotto rice. Top with tasty, crispy sage leaves and enjoy a simple quick meal that will soon be a favourite in your kitchen.
Chop, sauté, and fry pumpkin to get the most delicious result. This creamy pumpkin risotto recipe blends the sweetness of pumpkin with the velvety texture of risotto rice. Top with tasty, crispy sage leaves and enjoy a simple quick meal that will soon be a favourite in your kitchen.

Method

Risotto
1
Cut the pumpkin into two halves and remove the seeds. Set the seeds aside.
2
Peel and chop ½ of the pumpkin into 3cm cubes. Place in a medium pan with 2 tbsp of Lurpak® Plant Based and a tight-fitting lid. Cook over medium heat for about 15 minutes until tender. Blitz in a blender to a fine puree, then set aside and keep warm.
TIP
Peeling and dicing pumpkin can seem tough, but it is easy with the right approach. Start by cutting off both ends to create a stable base. Use a sharp vegetable peeler to remove the skin, then slice the pumpkin in half lengthwise and scoop out the seeds. Finally, cut the pumpkin into manageable strips before dicing it into uniform pieces.
3
Cut the remaining half of the pumpkin into 3cm cubes and set aside.
4
Heat the remaining Lurpak® Plant Based in a medium-sized pan. Add the prepared pumpkin cubes and onions and cook gently for 10-12 minutes until tender and golden.
5
Add rice and cook for 1-2 minutes, stirring gently. Add wine and allow it to absorb for 2-3 minutes.
6
Gradually add stock, one ladle at a time, stirring well between each addition. Continue cooking for 18-20 minutes until the rice is tender but still slightly firm.
TIP
If you want to make your risotto in advance, cook it according to the instructions for 15-18 minutes. Then, place the rice on a flat baking tray and allow it to cool.
7
Stir in a bit of the pumpkin puree and season with the salt and pepper to taste.
TIP
Double the decadence and richness of the risotto with a touch of Lurpak® Plant Based. Add a couple of tablespoons of Lurpak® Plant Based in the last few moments before serving, gently mixing into the rice until it is melted and deliciously creamy. The pumpkin purée makes a delicious sauce base for pizza or pasta.
Double the decadence and richness of the risotto with a touch of Lurpak® Plant Based. Add a couple of tablespoons of Lurpak® Plant Based in the last few moments before serving, gently mixing into the rice until it is melted and deliciously creamy. The pumpkin purée makes a delicious sauce base for pizza or pasta.
Learn more about Lurpak® Plant Based
8
Serve in warmed bowls, topped with crispy sage leaves.
Crispy leaves
1
Heat a small frying pan over a medium heat. 
2
Add the Lurpak® plant based and allow to bubble. 
3
Add the sage leaves and cook for 1-2 minutes until crisp and translucent. Drain on paper towel. Serve as a garnish for the risotto. They can be made ahead of time until ready to serve. 

Questions about pumpkin risotto

Dive into the flavourful world of pumpkin risotto. We have answered some common questions to help you perfect this creamy dish and savour each bite.

  • Yes, you can use other types of squash or squash besides pumpkin for this risotto. Cinderella pumpkins have a sweet, moist flesh that works well in both savoury and sweet dishes, making them a good option for risotto. Crown Prince squash, known for its blue-grey skin and sweet, dense flesh, can add a rich flavour and a smooth texture. Acorn squash offers a milder, buttery flavour with a fibrous texture that adds a delicious, textural variation. Sugar pumpkins, or pie pumpkins, have dense, sweet flesh that creates a rich, creamy risotto. Hokkaido pumpkin provides a sweet, chestnut-like flavour and smooth, creamy flesh, with edible skin that adds texture and colour.

  • Yes, you can make pumpkin risotto without wine. Substitute the same amount of warm vegetable stock for the wine. You simply add this extra stock to the rest of the stock used and mix it into the risotto one ladleful at a time.

  • The key to creamy risotto is the starch in the rice. Choose Arborio or Carnaroli rice for the high starch content, which makes the risotto creamy when it mixes with the stock. You should also not rinse the rice before cooking, as keeping the starch on the outside is important for the creamy texture. Add the hot vegetable stock gradually, stirring often, to help the grains release starch. This thickens the liquid and combines the ingredients into a smooth dish. Use a pan that heats evenly to prevent sticking, and toast the rice before adding liquid to enhance its flavour. Keep the stock warm and add it slowly. Once the rice is al dente and the risotto looks wavy, you can add Lurpak® Plant Based for a richer, creamier finish.

  • Look for one with a bright orange hue, indicating a mature vegetable with a developed, sweet flavour and a hint of nuttiness. These qualities suggest a pumpkin rich in natural sugars, which enhances the flavour of the risotto. Opt for a pumpkin that is heavy for its size, a sign of dense flesh and ample moisture, which are both crucial for a smooth purée. Ensure the skin is firm and unblemished, as soft spots can indicate the pumpkin is past its prime.

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Enjoy a luxurious sage and pumpkin risotto

Dive into the exceptional blend of pumpkin and sage with this luxurious risotto. It is a velvety, indulgent treat that marries the earthy sweetness of pumpkin with the rich, savoury notes of a classic risotto base. The crispy sage leaves take the recipe from simple to glorious, adding a fragrant crunch.

Savoury roasted pumpkin cubes and purée

Roasting the pumpkin is where the magic begins. The heat draws out the natural sugars, caramelising them into a rich, complex sweetness. When puréed, the roasted pumpkin becomes a silky, luscious base for our risotto, melding seamlessly with its creamy texture. Meanwhile, the roasted cubes add bursts of flavour and a satisfying bite. Using the pumpkin in these two ways ensures that each bite of risotto is a delightful mix of smooth and savoury.

Explore some of our other recipes that use vegetables in interesting ways. Make a comforting aubergine and chickpea stew, baked aubergine with feta and pomegranate, delicious pasta with nut, or roasted cauliflower steak.

The perfect garnish with crispy sage

Make the pumpkin risotto even better with the simple yet exquisite addition of crispy sage leaves. As the leaves sizzle in the Lurpak® Plant Based and darken to a rich green, they take on a crisp texture and deep, aromatic flavour. They crown your dish with a touch of elegance and infuse it with a subtle, herbal note. They also give it a bright, beautiful look by combining bright green sage, vibrant orange pumpkin, and delicate-looking rice.

A simple yet glorious classic recipe for any occasion

This pumpkin risotto shines on its own yet pairs beautifully with various side dishes. Serve the rich, creamy risotto alongside a crisp, tangy salad with peppery rucola or watercress dressed lightly in vinaigrette. The contrast is refreshing, a perfect palate cleanser. Or consider seasonal roasted vegetables such as Brussels sprouts, carrots, or parsnips, adding a medley of colours and textures that echo the comforting, autumnal feel of the risotto. Your guests, friends, and family will praise you for serving them this dish, and with the soothing, warm flavours, it will surely be a favourite.

Put your mark on the recipe

Cook up something extraordinary and let your creativity shine by experimenting with the recipe. Add a pinch of nutmeg or cinnamon to the purée for a warm, spicy note that complements the natural sweetness of the pumpkin. Stir in toasted pine nuts or chopped walnuts for a delightful crunch and nutty flavour. If you prefer a bit of heat, sprinkle in some red chilli flakes to give your risotto a delightful kick. For a burst of freshness, fold in a handful of chopped fresh spinach or rucola just before serving; the greens will wilt slightly, adding a vibrant colour and a fresh bite.

Elevate your pumpkin risotto further by grating a bit of lemon or orange zest into it for a hint of brightness and a subtle tang. For an aromatic lift, stir in other chopped herbs, such as fresh rosemary or thyme. Experiment with different cheeses: Try crumbled blue cheese for a bold, tangy twist or grated Parmesan for a classic touch.

Explore some classic risotto flavours by sautéing wild mushrooms and folding them into the risotto for earthy depth and a meaty texture. Add caramelised onions that complement the pumpkin perfectly for a sweet and savoury depth. Include some cooked pancetta or crispy bacon bits for a smoky, savoury element.

COOK, BAKE AND SPREAD WITH

Lurpak® Plant Based

Plant Based

Lurpak® Plant based offers all the great taste and quality that you expect from Lurpak® but in a plant based product. Whether you’re cooking, baking or spreading… whatever you think about plants, think again! Crush expectations with new Lurpak® Plant Based.

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