Roasted Pumpkin Risotto

I probably have 20 different methods of preparing risotto.  Mostly because that’s the one dish my youngest gal always requests.

Suzie Q will request risotto for her birthday dinner, when she’s sick, when she scores a perfect 100 on an exam, when she’s having a really rotten day, or any other evening she might need a little comfort.  For my youngest gal, risotto is celebration and comfort food.

pumpkin risotto

Roasted Pumpkin Risotto

For me, risotto is luxurious.  Especially when I’m not the person who’s done all the stirring.  🙂

I adore the silky, creamy rice simply prepared with shallots, white wine, vegetable broth, parmesan and a dash of truffle oil.  Suzie Q loves it laced with ribbons of  ham, a Risotto alla Milanese.

roasted pumpkin risotto

Roasted Pumpkin Risotto

Risotto with arugula and lemon, risotto with chicken, risotto with wild mushrooms and of course during the Autumn months, risotto with roasted winter squash.  The minute I see the beautiful harvest squash arrive, my risotto wheels start turning.

Today, I let the roasted sugar pie pumpkin do all the driving.

It’s a mellow squash that is slightly sweet and tastes in flavor and texture much like a true sweet potato.  Roasted, it makes a divine addition to any dish.  Especially risotto.  Either served as a main entrée or as a side, this beautiful, brightly colored risotto will grace any Autumn or holiday table.

Delicious Wishes and Loads of Love!


Roasted Pumpkin Risotto

Just in case you’re in need of sugar pie pumpkin recipes, I’ve got just the blog for you.  My friend Smidge, from Just a Smidgen, posted several most delicious sugar pie pumpkin recipes recently, and as well, gives a lovely photographic tutorial on roasting these divine little squash.  Be sure to click on over and check out the post.   Just a Smidgen

Serves 6-8


1 sugar pie pumpkin (roasting instructions below)

2 cups Arborio rice

½ – 2/3 cup finely diced sweet onion

1 tablespoon fresh chopped sage

2- 3 tablespoons butter

½ cup white wine

6 cups vegetable broth (I love the Rapunzel brand bouillon cubes, available at PCC Natural Markets and Whole Foods)

½ cup grated parmesan cheese

Salt and fresh cracked black pepper to taste

Fresh sage leaves


To roast the pumpkin:

Preheat the oven to 400F.  Slice the stem section off the squash first and then slice the squash in half (very carefully).  Scoop out the seeds.

Brush the cut sides of the squash with a little oil. Lay the squash halves cut side down in a glass baking dish and add a little water to the pan.   Bake for about 20-30 minutes or until the squash is tender and skins are golden brown and toasty.

When the squash has cooled, remove the meat of the squash and place it in a food processor or blender, add just a sprinkle of salt and pepper and puree.  If you don’t have either a food processor or blender feel free to mash with a fork or potato masher until nicely pureed.

To prepare the risotto:

In a large saucepan bring the broth to a simmer.  Cover and keep warm over low heat.

Heat 2-3 tablespoons of butter in a heavy bottom, large pot over medium heat.  Add the chopped sweet onions and sauté until just tender, about 2-3 minutes.

Add the rice and fresh chopped sage and stir for about 1 minute until the rice is nicely coated in butter.  Add the white wine and stir until absorbed, about 1 minute.

Stir in 1 cup of the warm broth and simmer until it is absorbed, stirring frequently.  Cook until the rice is almost tender, adding broth 1/2 cup at a time and stirring often, allowing each addition to be absorbed before adding the next, about 25-30 minutes.

Stir in the roasted pumpkin puree and fresh grated parmesan. Season with salt and pepper to taste. Garnish with either chopped fresh sage or butter seared sage leaves.   Serve immediately.

To re-heat the risotto: Add ½ cup water to the cooled risotto and re-heat over medium low heat or in a microwave safe steam bowl.  This will bring the creamy texture back to the risotto.

** A fun and delish twist to this risotto is to omit the sage and add a teaspoon of finely minced ginger to the pumpkin puree along with a pinch of curry powder.  Yum!



  1. It looks delicious! Beautiful shots:)

  2. This is my favorite risotto. I just love it. There are only two of us so when I make it there is always some left over. The following day I make arancini by stuffing some soft cheese in the middle and then fry the balls. I like it nearly as well the 2nd day.

  3. How come pumpkin creates so many amazing recipes? I think it is becoming my favourite vegetable. This risotto looks like perfection.

  4. Incredible, that’s exactly what I think of when I see this (Risotto Milanese!) love the hue of that buttery pumpkin too!

  5. I love the idea that risotto is both a celebration and a comfort food – what a beautiful description of a time-consuming dish that definitely rewards you for all that stirring!

    • My youngest will think of any excuse for risotto. 🙂 It is a lovely dish and sometimes so worth the effort. Sometimes I cheat though… I use my pressure cooker. I’m almost ashamed to admit that. But those are the evenings I can’t bear to stand and stir. LOL!

  6. This falls into comfort and luxurious if you ask me, brilliant recipe Karista.
    🙂 Mandy

  7. How delicious to celebrate this harvest season with pumpkin and truffles are just now in harvest in Italy. Creamy and rich. Yum!

    • I adore truffles. It took me a long time to like them. When I was in culinary school I had to practice a filet with fois gras and truffles. I couldn’t eat it. 12 years later I could eat every bite. LOL!

      • Truffles can have a real strong flavor. I have also noted this about truffle oil. Just a drop will do you. I think as we explore different flavors and countries our tastes/preferences change a little. Who would have thought when we were 6 years old that we would actually like the taste of coffee? Now we can’t survive without it. Have a great day. BAM

  8. Mmmmm….I roasted some chunks of sugar pumkin with oil, salt, pepper and cinnamon to go with dinner tonight. The Granddaughter not only ate every bite, she insisted I send her Auntie a text about it, so she could make it for Cousin Niko…Wonder if there’s enough left over to make a bit of risotto….

  9. saffronandhoney says:

    Look at that color! That looks amazing.

  10. Delicious.
    I love risotto, I post a recipe risotto with zucchini in my blog.
    I think yor risotto is perfect

  11. This looks divine. Winter squash is a house favorite, so I can’t wait to try this! I’ve made pumpkin risottos before but always with pumpkin chunks instead of purée–this looks so creamy! Genius. 🙂

    • Emmy, I think I puree everything! LOL! I love a creamy risotto so to keep the texture consistent I always puree the squash. Will you be at Foodportunity?

  12. What a delicious looking risotto!

  13. I’m with Susie Q…there’s seldom a day that risotto isn’t just the ticket, and with an endless number of ways to prepare it, it’s an easy one to never get sick of!

  14. wow this looks great, what a super colour the pumpkin adds.. i should make this.. c

  15. Thanks so much, Karista! I love the idea of making a risotto and I still have some pumpkin left. This looks like a lovely recipe.. I’m definitely making it. Cloudy and overcast and I think I’m getting a sore throat (Noooo…). xx Smidge

    • Awww… so sorry Smidge! I think you probably need some chicken soup. I have some in the frig now… if I were closer I’d bring some by. Feel better!!


  1. […] Karista’s Roasted Pumpkin Risotto was callin’ out ta’ me.. ahem.. calling out to me (it’s contagious) and when she mentioned a pinch of curry and a spoonful of minced ginger, it was just too tempting to resist! And why would I anyway? I had wonderful little frozen packets of roasted sugar pie pumpkin at my fingertips.. all I needed was some time and a bottle of white wine.. oh, and to be sure.. a glass for the wine!! […]

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