Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pumpkin risotto Recipe
    Lost? Site Map

    Pumpkin risotto

    Pumpkin risotto. Photo by Rainette

    1/1 Photo of Pumpkin risotto

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    0 mins

    30 mins

    dale!'s Note:

    My ultimate comfort food. I make this so often I don't need a recipe but here it is for everybody else. Enjoy!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Heat butter and oil together in a large saucepan or frypan.
    2. 2
      Gently cook the onion and garlic.
    3. 3
      Add the rice and cook, stirring until the rice is coated in the oil mix.
    4. 4
      Cook this about 1 minute.
    5. 5
      Stir in the pumpkin and mushrooms.
    6. 6
      Pour over 1 cup of the hot stock.
    7. 7
      Cook, stirring often until the liquid is almost all absorbed.
    8. 8
      You don't want the liquid to be boiling in with the rice, just a gentle simmer.
    9. 9
      Continue stirring and adding stock one cup at a time until the stock is all absorbed and the rice is tender.
    10. 10
      This takes about 20 minutes.
    11. 11
      You don't need to stand there stirring the whole time if you use a non-stick pot and return often.
    12. 12
      Stir in the parmesan cheese,seasoning and parsley.
    13. 13
      It will go lovely and sticky with the cheese.
    14. 14
      Serve immediately.

    Browse Our Top One-Dish Meal Recipes

    Ratings & Reviews:

    • on April 14, 2002


      Creamy tasty risotto, really love the addition of the Parmesan, great flavours, and easy to make too. Thanks for posting. =)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 30, 2002


    • on October 30, 2010


      This is a good recipe. I am giving it 3 stars because we thought it needed some spices. We added fresh parsley, thyme and rosemary from our garden. The addition of the fresh herbs flavored this dish very nicely. We also used leftover canned pumpkin instead of fresh. Great use for leftover canned pumpkin after recipes that don't use the whole can!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (48)


    Nutritional Facts for Pumpkin risotto

    Serving Size: 1 (187 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 405.6
    Calories from Fat 94
    Total Fat 10.5 g
    Saturated Fat 4.6 g
    Cholesterol 19.0 mg
    Sodium 221.5 mg
    Total Carbohydrate 65.7 g
    Dietary Fiber 3.0 g
    Sugars 2.2 g
    Protein 11.2 g

    The following items or measurements are not included:


    Ideas from


    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.


    Over 475,000 Recipes Network of Sites