Summer On Your Plate

Creamy Pumpkin Risotto

Creamy Pumpkin Risotto

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You can make a risotto with almost every vegetable. I love a mushroom risotto or a risotto with zucchini very much. And this pumpkin risotto. I used butternut squash for this recipe. But you can make it with basically any pumpkin. Try hokkaido for example. It’s great too and you won’t have to peel it.

To make that risotto super-creamy I added a tablespoon of almond butter before serving it. White wine adds that light acidity which rounds off the taste. If children are eating with use a dash of white wine vinegar and water instead.

Enjoy your risotto!



3.0 from 1 reviews
Pumpkin Risotto
Gang/Type: Main Dish
Ergibt/Yield: 4 Portions
  • 450 g (16 oz) pumpkin - butternut or hokkaido
  • 1 onion
  • 1 clove garlic
  • 1 tbsp olive oil
  • 1 tbsp vegan butter
  • 350 g (12.5 oz) risotto rice
  • 150 ml (2/3 cup) white wine
  • 1 Liter (4 cups) vegetable broth
  • 1/2 bunch green onions
  • 1 heaped tbsp almond butter
  • 1 heaped tbsp nutritional yeast flakes
  • 1 dash lemon juice
  • salt
  • pepper
  • Cress for decoration
  1. Peel the pumpkin and dice it. Finely chop the onion and garlic.

  2. Heat the oil and butter in pot and sautée the onion and garlic until translucent. Then add the pumpkin and rice and sautée as well. Add the wine and the vegetable broth one cup at a time and let the rice simmer and well for about 20 minutes. Stir occasionally.

  3. Slice the green onions and stir in the risotto after 10 minutes of cooking. When the rice is ready, season your risotto with almond butter, lemon juice, yeast flakes, salt and pepper. Arrange on four plates and decorate with some cress.


  1. Anne
    Tuesday November 3rd, 2020 / 09:19 PM

    Loving the recipe! Hokkaido pumpkins are really getting us through those dark and weird times atm.
    Lots of love xx

    • Rina
      Sunday November 8th, 2020 / 10:31 AM

      They do for sure. Thank you for your feedback, Anne!

  2. Ruth
    Monday April 3rd, 2017 / 04:35 PM

    I made this today and it was absolutely delicious! I’m going to try it with other vegetables as well!
    Thank you so much for the recipe, your blog is my favorite!!!

    • Rina
      Monday April 3rd, 2017 / 08:25 PM

      Hi Ruth,
      I’m glad you liked it! Thanks for your kind words!

  3. Roman
    Saturday February 25th, 2017 / 02:48 PM

    Hi Rina, mal wieder ein tolles Rezept! Endlich eine weitere leckere Möglichkeit, den Kürbis aus unserer Bio-Kiste zu verarbeiten 🙂 LG, R.

    • Rina
      Saturday February 25th, 2017 / 02:55 PM

      Hey Roman,
      freut mich, dass dir das Rezept gefällt!
      Kürbis ist einfach großartig. Hast du ihn auch schon mal süß zum Beispiel als Muffin probiert?
      Ich wünsche dir viel Spaß beim Nachkochen und lass es dir schmecken!
      Liebe Grüße

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