This isn’t just pumpkin risotto; it’s a celebration of fall’s bounty, a dish that comforts and elevates. I love the way roasting the pumpkin deepens its flavor, making every bite lush and oozy with sweetness. It’s a reminder that simple ingredients, treated well, create something truly soulful.
Why I Keep Coming Back to This Dish
It’s honest, unpretentious, and captures the essence of fall in every bite. Roasting the pumpkin adds a smoky sweetness that’s hard to beat. Plus, it’s endlessly adaptable—add sage, swap pumpkin for squash, or toss in crispy pancetta. It’s my fallback for cozy nights and spontaneous dinner guests, always comforting, never boring.
Inside the Ingredients — What They Bring
- Sugar pumpkin: Sweet, tender flesh that caramelizes beautifully, giving depth and a velvety texture.
- Arborio rice: Starchy grains that create that signature creamy mouthfeel when cooked slowly.
- Vegetable broth: A flavorful base, subtle and savory, essential for building the risotto’s richness.
- Parmesan: Salty, umami cheese that melts in, adding complexity and a slightly nutty flavor.
- Lemon juice: Brightens the dish with a splash of citrus, balancing the sweetness.
- Olive oil: Starts the flavor foundation, adds a silky finish.
- Butter: Rich, melts into the rice, heightening creaminess and flavor.
Tools of the Trade for Perfect Risotto
- Heavy-bottomed pan: Provides even heat, preventing rice from sticking or burning.
- Ladle: Helps add broth gradually, stirring gently.
- Sharp knife: For peeling and dicing pumpkin.
- Baking sheet: Roasts pumpkin evenly in the oven.
- Wooden spoon: Stirs without breaking down rice or pumpkin.
How to Make Pumpkin Risotto from Scratch
Step 1: Start by peeling and dicing a small sugar pumpkin, about 300g. Roast in the oven at 180°C (350°F) until caramelized and soft, about 25 minutes.
Step 2: While pumpkin roasts, heat a tablespoon of olive oil in a heavy-bottomed pan over medium heat. Add chopped onion and garlic, cook until translucent and fragrant, about 5 minutes.
Step 3: In another pot, warm 750ml (3 cups) of vegetable broth. Keep it simmering gently.
Step 4: Once pumpkin is cool enough to handle, scoop out the flesh and set aside.
Step 5: Add arborio rice to the onion mixture, stirring to coat each grain. Cook until edges are translucent, about 2 minutes.
Step 6: Pour in a splash of white wine, stirring until nearly evaporated.
Step 7: Begin adding warm broth, one ladle at a time, stirring constantly. Wait until liquid is mostly absorbed before adding more.
Step 8: When rice is creamy and al dente, stir in roasted pumpkin, butter, and a handful of grated Parmesan.
Step 9: Taste and adjust seasoning with salt, pepper, and a squeeze of lemon if you like a bright note.
Cooking Checks to Keep You on Track
- The rice should be creamy but with a slight bite remaining, not mushy.
- The pumpkin should be tender and caramelized, with a smoky sweetness.
- Broth should be added gradually, stirring constantly for that rich, silky texture.
Common Pitfalls and How to Dodge Them
- Not stirring enough, rice sticks to pan.? STIR CONSTANTLY to release starch, avoiding a gluey risotto.
- Pouring all broth at once, resulting in uneven cooking.? Add broth slowly, waiting until liquid is absorbed before more.
- Cooking at too high or too low a temperature.? Check heat; too high can scorch rice, too low prolongs cooking.
- Over-salting early, which can’t be fixed later.? Taste as you go, adjusting salt and acidity for balance.
Roasted Pumpkin Risotto
Ingredients
Equipment
Method
- Preheat the oven to 180°C (350°F). Spread the diced pumpkin on a baking sheet, drizzle with olive oil, and roast for about 25 minutes until caramelized and tender.
- While the pumpkin roasts, peel and finely chop the onion and minces the garlic.
- Heat a tablespoon of olive oil in a heavy-bottomed pan over medium heat. Add the chopped onion and cook until translucent and fragrant, about 5 minutes.
- Add the minced garlic to the pan and cook for another minute until fragrant.
- Meanwhile, warm the vegetable broth in a separate pot and keep it at a gentle simmer.
- Once the pumpkin is cool enough to handle, scoop out the flesh and set aside.
- Add the Arborio rice to the pan with the onion and garlic, stirring to coat each grain. Cook for about 2 minutes until slightly translucent at the edges.
- Pour in the white wine (if using), stirring until nearly evaporated and the pan smells fragrant.
- Start adding the warm broth one ladleful at a time, stirring constantly and waiting until most of the liquid is absorbed before adding more. Continue this process for about 20 minutes, until the rice is creamy and al dente.
- Gently fold in the roasted pumpkin flesh, grated Parmesan, butter, and lemon juice. Stir to combine until the risotto is velvety and the ingredients are well incorporated.
- Taste and adjust the seasoning with salt, pepper, and a squeeze of lemon for brightness. Serve immediately for the best creamy texture.
Leave a Reply