Pumpkin Risotto


2 T. butter

1 tablespoon olive oil

½ small onion, diced

1 clove garlic, minced

1 t. sage

1 cup arborio rice

1 cup canned pumpkin

3 -4 cups chicken or vegetable stock

1/2 cup freshly grated parmesan cheese

Salt and freshly ground black pepper


Heat the butter and oil together in a saucepan over medium heat. Add the onion and garlic and sauté, stirring continuously, just until softened, 3 to 4 minutes. Add the rice and continue to stir, using a wooden spoon, to coat the rice with the oil. Add 1 cup of the stock.  Cook, stirring constantly until the liquid is almost all absorbed. Continue stirring and adding stock one cup at a time until the stock is all absorbed and the rice is tender. This will take about 20 minutes. You don’t want the rice to get mushy – it should have a small “bite” to it. Add the pumpkin and parmesan cheese. Season to taste with salt and pepper. Spoon it immediately into heated shallow serving bowls.

2 responses »

  1. This sounds great! Should I start with cooked rice or should it be raw? (Do you call rice “raw”?) Can I substitute the brown basmati rice I already have for the arborio rice? Thanks!


    • You need to start with uncooked rice. Arborio rice is a short-grained rice (almost round) with more starch than other rices, thus it is a “sticky” rice much like the one used for making sushi. It absorbs the chicken stock and produces a very creamy risotto with a slight “bite” to the center. No, basmati rice would not work as well.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s