Roasted Pumpkin Risotto

servings: 6-8
Prep Time: 30 Min
Cook Time: 30 Min

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  • 1 fresh pumpkin, 2 lbs
  • 1-1/2 cups arborio rice
  • 2 shallots, minced
  • 8-10 shiitake mushrooms, sliced
  • 2 garlic cloves, minced
  • 1/2 cup Parmesan cheese, grated
  • 1/2 stick butter
  • 4 cups chicken or vegetable stock
  • 5 sage leaves, chopped
  • 2 tbsp Parsley, chopped


Preheat oven to 425. Carefully cut pumpkin in half, scoop out seeds and place cut side up on a sheet pan. Roast in oven until tender and brown on top, 20-30 minutes. Set aside to cool. Roast mushrooms at same time until tender, about 10 minutes. Set aside. In a large stock pot, saute onion, shallot and garlic in butter for 3-4 minutes. Stir in rice and cook for about 1 minute with the onions. Reduce heat to about medium. Add in hot stock, about 1/2 cup at a time, stirring continuously until the stock has been absorbed. Add another 1/2 cup and stir continuously until absorbed. Continue this process until rice is tender and has a creamy consistency, about 15-20 minutes. Peel pumpkin and cut into 1 inch cubes. Then gently stir into risotto along with the mushrooms, herbs and cheese. Taste for seasoning, you will probably need quite a bit of salt. Enjoy!

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