Pumpkin Risotto
A warm and creamy risotto with sweet Hokkaido pumpkin, fresh thyme, and a hint of white wine. The cheese adds a rich and rounded flavor, making the dish perfect as both a main course and a side dish on autumn evenings.
Posted on 10/23/2025
Servings
4
Total time
1 hour
Servings
4
Total time
1 hour
Ingredients
Instructions
Peel the pumpkin and cut it into small cubes
Chop the onions and garlic and sauté them in a pan with the pumpkin cubes and thyme
Stir in the rice and fry briefly
Add the white wine and let it reduce
Pour the vegetable broth over the rice a little at a time. The rice should be covered
Cook everything over medium heat for 20 - 25 minutes
Add the Parmesan cheese and stir well until melted
Season with salt and pepper and serve with Parmesan and fresh thyme
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