Try this creamy pumpkin and seed risotto, a perfect Italian dish for autumn.

Pumpkin and Seed Risotto

The Pumpkin and Seed Risotto is a creamy, aromatic autumn dish. This Italian recipe comes from a collaboration between chef Cesare Battisti and nutritionist Martina Donegani, featured in the vodcast ‘Discorsi in Osteria.’

In this recipe, pumpkin is the star, prepared in a unique way. The secret lies in the double cooking method, which balances textures and flavors. Some pumpkin is slowly baked with herbs until soft, then mashed into a velvety puree that envelops the rice, making the risotto naturally creamy. The rest is diced, briefly boiled in vegetable broth, and seasoned with apple cider vinegar, adding a fresh, slightly tangy note. Toasted pumpkin seeds complete the dish with a pleasant crunch.

If you love pumpkin risotto, try these variations:

• Pumpkin and Sausage Risotto
• Pumpkin and Speck Risotto
• Pumpkin and Gorgonzola Risotto
• Pumpkin and Mushroom Risotto
• Pumpkin Risotto with Mushrooms and Taleggio

Ingredients

• 500g pumpkin
• 300g arborio rice
• 1 liter vegetable broth
• 50g pumpkin seeds
• 30g butter
• 30g grated Parmesan cheese
• 1 onion
• 1 garlic clove
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• Salt and pepper to taste
• Fresh herbs (thyme, rosemary)

Instructions

1. Preheat the oven to 180°C (350°F). Cut half of the pumpkin into cubes, toss with olive oil, salt, pepper, and herbs, and roast for 40 minutes until soft.
2. Mash the roasted pumpkin into a puree.
3. Dice the remaining pumpkin, boil in vegetable broth for 5 minutes, then season with apple cider vinegar.
4. In a pan, sauté chopped onion and garlic in olive oil until translucent.
5. Add the rice, toast for 2 minutes, then gradually add the broth, stirring until the rice is al dente.
6. Stir in the pumpkin puree, diced pumpkin, butter, and Parmesan cheese.
7. Toast the pumpkin seeds in a dry pan until golden.
8. Serve the risotto hot, topped with toasted pumpkin seeds and fresh herbs.

Total Time: 60 min

Cuisine: Italian