Creamy and Delicious Pumpkin Risotto


  • 1-2 spoons of extra virgin olive oil
  • 1 shallot, finely shopped
  • 1 clove of garlic
  • 1-2 teaspoons of turmeric
  • 1 cup (250 gr.) of rice for risotto (Aroborio, Carnaroli, Vialone, Nano, and Baldo)
  • 1/2 cup of dry white wine
  • 1 cup of pumpkin pure
  • 2 cups of vegetable broth
  • 1 handful of mushrooms
  • thyme
  • butter / parmesan / coconut Milk
  • salt and pepper




  1. Put the extra virgin olive oil in a medium pot, add the chopped shallot and cook for 5-10 minutes over low heat.
  2. Add some white wine and continue cooking until the wine has evaporated.
  3. Add the teaspoon of turmeric and mix.
  4. Once the onion is cooked, add the rice and mix altogether.
  5. Add the pumpkin puree on top and mix.
  6. Now add just enough vegetable broth to cover the rice and pumpkin. As soon as the rice begins to dry out, add another ladle of broth and stir occasionally.
  7. On a separate pan, cook the clove of garlic in low heat with some olive oil. Add the mushrooms and cook them for about 10 minutes.
  8. Once the rice is “al dente”, add a bit of turmeric, salt, pepper and mushrooms.
  9. Last but not least, you can add a tablespoon of good quality butter to the risotto mixture or some coconut milk as an alternative.
  10. Place parmesan cheese on top and serve immediately.


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