Go Back

Easy Creamy Pumpkin Risotto Recipe

This easy creamy pumpkin risotto recipe is everything autumn and winter is all about.  This risotto is addictive. Made with fluffy risotto rice, sweet spring onions, Caramelized pumpkin and whole oven roasted tomatoes that almost explode with sweetness when you chew them. It’s so good I ate a whole bowlful, and I mean a big grown size bowl filled to the brim with pumpkin risotto, in under 10-minutes…before I knew it there was only a few rice kernels rattling around at the bottom of the bowl and I went back for seconds. 
This easy creamy pumpkin risotto recipe is everything autumn and winter is all about. 
This risotto is addictive. Made with fluffy risotto rice, sweet spring onions, Caramelized pumpkin and whole oven roasted tomatoes that almost explode with sweetness when you chew them. It’s so good I ate a whole bowlful, and I mean a big grown size bowl filled to the brim with pumpkin risotto, in under 10-minutes…before I knew it there was only a few rice kernels rattling around at the bottom of the bowl and I went back for seconds. 
Simone - Munchyesta.com
Prep Time 10 minutes
Cook Time 35 minutes
Serving Size 4 people

Ingredients

  • 2 tbsp Olive Oil
  • 1 Pumpkin Hokkaido or butternut squash
  • 6-8 Tomatoes
  • 1 cup Vegetable Stock
  • 2 Spring Onions Chopped
  • 1 tbsp Oregano
  • 1 tbsp Thyme
  • 1 tsp Dried Basil
  • 1 tbsp Paprika Regular or smoked
  • 1 tbsp Sweet Chili Sauce
  • 2 tsp Garlic Powder

Instructions

  • Heat oven to 425F and line a baking tray with baking paper.
  • Carefully cut the pumpkin into halves and scrape out the seeds. Cut the pumpkin into 1-inch chunks and pour them onto the lined baking tray. Drizzle with olive oil and season with salt, oregano, paprika and basil. Toss to combine. Place the tomatoes in the center of the pumpkin and cook the veggies in the oven for 25-30 minutes. 
  • While the pumpkin is cooking, heat 1 tablespoon olive oil in a large deep pan and sauté the chopped spring onions until they are soft. Season with thyme and add the risotto. 
  • Stir the rice on the hot pan and let it cook for a few seconds before pouring in just enough water to cover the rice. Stir gently and let the rice cook until nearly all the liquid has dissolved. 
    Begin adding vegetable stock a little at a time, while stirring occasionally and allowing the liquid to be absorbed in between. 
    Keep gently stirring and adding extra liquid until the rice is cooked.
  • Once the pumpkin is done roasting and caramelizing, remove them from the oven and add the veggies to the risotto. Make sure to scrape in all the seasoning and gently stir everything together until it’s combined. 
    Serve with a garnish of fresh basil and spring onions.
    Enjoy.