Roasted Pumpkin Risotto

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Recipe for Roasted Pumpkin Risotto. This unusual autumn risotto would be perfect for a change of pace at Thanksgiving.


  • 1 firm Kabocha squash (Japanese Pumpkin)
  • 3 tablespoons virgin olive oil
  • 1 medium white onion, diced
  • 1 large clove garlic, minced or pressed
  • 2 cups arborio rice
  • 1 cup dry white wine
  • 6 - 7 cups chicken or vegetable stock, well heated
  • 4 tablespoons unsalted butter
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon Italian parsley, finely chopped
  • 1 teaspoon fresh thyme, finely chopped
  • 2 shallots, minced


  1. Preheat oven to 450° F. Carefully cut the kabocha in half and remove the seeds with a spoon. Season each half with salt and pepper before placing in the oven. Roast for 30-45 minutes on a baking sheet. When cooled, scoop out flesh and reserve.
  2. Cook the risotto: In a medium sized, heavy sauce pan, heat 3 tablespoons of olive oil. Saute the onion to soften (2-3 minutes). Add the arborio rice and coat well with the oil while stirring. Over medium-high heat, add the white wine and begin to add the 6-7 cups of stock, a cup at a time, adding more as the rice absorbs it. Cook, stirring constantly, for 15-20 minutes or until the risotto is "al dente." When ready to serve, finish by adding the kabocha, butter, parsley and Parmesan. The risotto should be smooth and shiny.
  3. IMPORTANT NOTE: In order to obtain best results, the stock added to risotto should always be hot before it is added.