Simple and Delicious Pumpkin Risotto

I’ve been exploring recipes for pumpkin risotto since last year, and I have to admit, I found them a bit confusing at first because they all approached cooking the pumpkin differently. After trying a few and experimenting, I developed my own version that is both super simple and absolutely delicious.

Ingredients (Serves 3–4)

• 400 g peeled pumpkin, diced into small pieces

• 1 cup Arborio rice (or Spanish “arroz bomba,” though Arborio is creamier due to its higher starch content)

• 3–4 cups vegetable stock (use a cube dissolved in hot water if needed)

• 2 shallots, finely chopped

• 2 garlic cloves, finely chopped

• ½ cup dry white wine (Verdejo in Spain, Sauvignon Blanc in the USA works great too)

• 1 cup shimeji mushrooms (or substitute with your favorite type)

• 3–4 tbsp extra virgin olive oil

• Salt and pepper to taste

• Goat cheese (optional)

Instructions

1. Roast the Pumpkin

1. Preheat your oven to 204°C (400°F).

2. Dice the pumpkin into small pieces for quicker cooking. Toss with olive oil, salt, and pepper, then spread in a single layer on a baking tray lined with aluminum foil.

3. Roast for 15–20 minutes, or until the edges turn golden and slightly caramelized. Turn off the oven and leave the tray inside to enhance caramelization while you prepare the risotto.

2. Prepare the Base

1. In a medium pan, heat 2 tablespoons of olive oil over low to medium heat. Add the finely chopped shallots and garlic, cooking gently until the shallots turn translucent.

• Pro Tip: Use low heat to avoid burning the garlic, which can turn bitter. Cooking slowly also brings out the onion’s natural sweetness.

2. Add the roasted pumpkin to the pan, reserving about ¼ of it for later. Mash the pumpkin with a fork, leaving a few chunks for texture.

3. Cook the Risotto

1. Add the Arborio rice to the pan, stirring to coat it thoroughly in the oil and pumpkin mixture. Cook for about 1 minute.

2. Pour in the white wine. Stir gently and allow it to evaporate over medium-low heat.

3. Add ¼ of the hot vegetable stock, ensuring the rice is fully covered. Stir occasionally. Once the liquid is almost absorbed, add another batch of stock. Repeat this process, dividing the stock into 3–4 additions.

• Tip: Always use hot stock to maintain the cooking temperature and ensure even cooking.

4. By the final addition of stock, the rice should be tender but still firm (al dente) and the risotto should have a creamy consistency. If the rice is still hard, add a splash of hot water.

4. Sauté the Mushrooms

1. While the risotto is cooking, heat 1–2 tablespoons of olive oil in a small pan.

2. Sauté the shimeji mushrooms until golden, seasoning with salt and pepper. Set aside.

5. Combine and Serve

1. When the risotto is nearly done, stir in the sautéed mushrooms and the reserved roasted pumpkin. Taste and adjust salt if needed.

2. For an extra touch of creaminess, crumble some goat cheese into the risotto just before serving.

3. The risotto should have a creamy, flowing texture—not too runny or overly thick. Keep in mind it will thicken slightly as it rests, so serve immediately.

Serving Suggestion

Serve as a main course with a simple arugula salad on the side for a perfectly balanced meal!