Pumpkin Risotto
Pumpkin risotto, vegetarian or even vegan to prepare delicious with Hokkaido pumpkin and spinach. Recipe with picture and many tips from Thomas Sixt.
Servings Prep Time
2Persons 15Minutes
Cook Time
Servings Prep Time
2Persons 15Minutes
Cook Time
  • 1/2pc pumpkinmedium sized Hokkaido pumpkin
  • 500g leaf spinach fresh
  • 2pc shallotsor yellow onions into fine cubes cut
  • ca. 400ml vegetable broth
  • 4tbs oliv oil
  • 180g risottor rice Arborio, Vialone nano
  • 80ml dry white wine
  • 1pinch salt
  • 1pinch pepper
  • some nutmeg
  • 40g Parmesanor Pecorino or vegan cheese substitute
  1. Wash pumpkin, cut in half, scrape out seeds with a spoon, cut pumpkin with skin into mouth-sized pieces approx. 1 cm in diameter. Wash spinach thoroughly several times in cold water and drain on a sieve. Halve onion or shallot, peel and finely dice.
  2. Bring the vegetable stock to the boil and sweat the risotto rice in a pot with a little olive oil. Add the onion or shallots and sweat for a few minutes until translucent, without the browning. Deglaze with the white wine, add the vegetable stock and simmer until light, stir. Add the pumpkin pieces and cover the risotto with stock, continue to simmer, stirring gently.
  3. After about 16 minutes cooking time, test the risotto in bite and add to the prepared spinach. Stir in the spinach and let it boil once at high heat.
  4. Finely grate the cheese or fine cheese substitute. Stir the risotto with olive oil until creamy and season to taste with salt, pepper and nutmeg. Arrange the pumpkin risotto on warm plates. The risotto on the plate should run creamy liquid apart. Sprinkle with cheese or cheese substitute and serve quickly. Enjoy your meal!
Recipe Notes

5. Calories Pumpkin Risotto the Nutritional Values at a Glance

Nutrition Facts
Pumpkin Risotto
Amount Per Serving
Calories 647 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 5g 25%
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 14mg 5%
Sodium 1577mg 66%
Potassium 1769mg 51%
Total Carbohydrates 97g 32%
Dietary Fiber 13g 52%
Sugars 9g
Protein 26g 52%
Vitamin A 855%
Vitamin C 131%
Calcium 57%
Iron 53%
* Percent Daily Values are based on a 2000 calorie diet.

6. Other Recipes for Risotto

Saffron Risotto

Saffron Risotto with Shrimps or Variations with Fish

Mushroom Risotto Recipe

Vegetable Risotto with Truffle Foam

Red wine risotto with crispy fried pike-perch fillet and oranges

Asparagus Risotto

Simple Risotto with Ham

Porcini Risotto Recipe

Easy Radicchio Risotto

7. Other Recipes for Pumpkin

Vegan Pumpkin Cream Soup
Pumpkin Soup with Coconut Milk
Pumpkin Soup with Ginger, Curry and Prawns
Pumpkin Soup Basic Recipe
Styrian Pumpkin Soup from Austria