Pumpkin Risotto

Published in the Hawaiian Electric's 2021 United Way Cookbook.
Recipe compliments of Bob Krekel, Enterprise Architecture and Planning.

Pumpkin Risotto


Pumpkin Risotto

  • 6-8 cups vegetable or low-sodium chicken broth, divided
  • 2 tablespoons olive oil
  • 2 medium white onions, finely chopped
  • 2 large cloves garlic, minced
  • 3 tablespoons butter
  • 1 1/2 cups arborio rice
  • 1 teaspoon nutmeg
  • 1/2 cup cooking white wine
  • 1 1/3 cups solid packed canned pumpkin puree
  • 1/2 cup Parmigiano Reggiano cheese, grated
  • Sea salt to taste
  • Black pepper to taste


  1. In a large saucepan, add broth and heat on low heat until needed.
  2. In a large sauté pan, heat oil on medium high heat; sauté onion and garlic until onions are softened.
  3. In a separate deep pan, melt butter on medium heat and add rice.
  4. Cook until rice is just toasted.
  5. (Toasting the rice is important to bring out the flavor and absorb the liquid better.)
  6. Add onions, garlic and nutmeg to rice.
  7. Mix together.
  8. Add cooking wine and stir until rice has absorbed most of liquid.
  9. Pour in 3 cups heated broth, one at a time, stirring constantly, until liquid is almost completely absorbed before adding next cup.
  10. After 3 cups of broth are absorbed, add pumpkin.
  11. Stir in remaining stock, one cup at a time, letting rice absorb each cup before adding more.
  12. Rice should be tender.
  13. Stir in cheese, salt and pepper.
  14. Allow to rest and thicken before serving.

Serves 6.

Approximate Nutrient Analysis per serving (based on 8 cups low-sodium chicken broth broth):
400 calories, 15 g fat, 6 g saturated fat, 20 mg cholesterol, 300 mg sodium, 53 g carbohydrate, 3 g fiber, 5 g sugar, 13 g protein


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