Although this Autumn Pumpkin Risotto looks kinda complicated (to me, at least), it’s really quick to make. It’s also delicious: rich and flavorful and perfect for the cooler months. It’s not a classic risotto made with white wine, but I promise it’s just as good! :-)

What’s neat about this recipe is that the scooped-out pumpkin flesh is used in the risotto itself, and then everything is served in the pumpkins shells – which I blended up into a beautiful pumpkin soup the next day.



Autumn Pumpkin Risotto

Rezept drucken
Rezept drucken
Prep Time 20 minutes
Cook Time
Passive Time
  • 2 small Hokkaido pumpkins
  • 2 onion
  • 2 TBSP olive oil*
  • 140 g whole-grain rice
  • 280 ml vegetable stock
  • 50 g Parmesan grated
  • salt*
  • pepper*
  • 4 sprigs thyme*
  1. Carefully cut the “lids” off of the pumpkins and hollow them out.
  2. Grate the pumpkin flesh and put aside. Peel and finely chop onions, then sauté them in olive oil in a pan. Add the rice and grated pumpkin.
  3. Sauté rice, pumpkin, and onions, then deglaze with vegetable broth. Bring to a boil, then simmer on a low heat for about 15 minutes, stirring frequently.
  4. Add parmesan cheese and season to taste with salt and pepper.
  5. Scoop risotto into hollowed-out pumpkins and garnish with thyme.
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Enjoy and have a wonderful weekend! :-)

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