Pumpkin risotto

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

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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!

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Awesome recipe, I keep a stock in my freezer for days I don't want to cook. Better with more pumpkin than less and is so tasty that the cheese is not needed if dieting.

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This was my first attempt at making risotto & all went really well. I added chicken, fresh thyme and rosemary salt (herbs suggested by other reviewers) and they made all the difference. This was a very tasty comfort meal - can't believe I waited all these years to start making risotto. Thank you for your clear instructions to help me make great risotto.

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I loved this! I thought it was very tasty and super creamy. I also used brown rice, which took a little longer but still turned out terrific. The best part is that my 14 month old daughter loved it too! We'll make this again, and even try different variations.

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The family love to eat this risotto so yummy with a garden salad, so happy i found this recipe!

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Pretty nice but not the best risotto I've made.

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Wonderful! I used brown rice, pureed pumpkin and omitted the butter. I also just threw it in the rice cooker... does that still make it risotto? Oh well, it was delicious! Thanks for posting.

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We had friends over for dinner last night and I made this lovely risotto using my homemade stock. The only change I made was I added a chopped leek and some diced pancetta with the onion. This was so lovely and everyone raved about it.

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This was very good! Of course, I realized as I was opening a can of pumpkin that this recipe meant 'pumpkin' in the British sense, which is what I would call a 'squash'. However, I used almost an entire 15oz can and it didn't even taste pumpkin-y so I don't think it matters. I did end up using about twice as much broth as what the recipe called for... I must have had very thirsty rice :) I love the way the parmesan tasted in there-- be sure to use a sharp parm so you can really taste it. My whole family loved it, thanks!

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Very nice dish! I used frozen butternut squash cubes that I thawed out. I like to keep my stock going in the microwave while I'm standing there stirring. And you definitely have to stay with it stirring if you want it to come out right.

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One of the best online recipes I've ever tried. I'm at the stage of gardening/harvesting where I need 101 pumpkin recipes, and this was a nice change of pace. VERY tasty, a bit slow (I think more than 30 min) and needs very frequent stirring, but excellent taste, color, texture! Will definitely make again. I used a whole package 8 oz of mushrooms, also pre-cooked pumpkin puree. Until now I didn't realize that I had forgotten to add the parmesan cheese. But like the best recipes, this clearly took well to some creative license. YUM

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I'm a huge risotto fan and this was outstanding. I love the contrast of the sweet pumpkin/squash and the bite of the salty cheese. I added a little sage to give it a more earthy flavor and threw in some leftover chicken to make it a complete meal. My 3yr old loved it as well! Definitely something to make again and again.

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Excellent dish especially considering how easy it is!

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One of the best and easiest recipes out there - made it last night and it was gone so quickly I didn't even have leftovers to bring to work :C This is despite having family members who aren't too keen on risotto. Love this recipe. Thanks chef. I used cheddar instead of parmesan, added small chunks of ricotta and fetta to the mix as well. 5 stars.

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I love this risotto. I've made it a few times, usually with squash that I've precooked. This time I also used some rehydrated dried morels from last spring.

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First, I'd like to say that this is the *first* time I've had risotto turn out correctly! I pre-steamed the butternut squash, however, next time I think I will cook it even more, because it kind of caused a textural outlier which none of my family was particularly fond of. In any case, I will DEFINITELY make this again--especially come autumn. Thanks!!!

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Wow - LOVED it. Made this for a group dinner and it was a huge hit. I have no idea how to choose a butternut squash, but took a guess (weren't even in season), roasted it in the oven, and the risotto was super tasty. Real parmesan, BTW, is key. Will definitely pass on this recipe and make it again.

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This is the first time I've tried making Risotto and home and I was so proud!!!! I also used butternut squash as suggested, and used 3 portabellini mushroom caps (diced) instead of the "6 mushrooms" the recipe called for - simply because this is what I had on hand : ). Also I used about 3.5 cups veggie broth, and cooked the risotto for about 25 mins or so. I didn't fresh parsley (I was sad when I discovered this), so I used dried organic parsley flakes (must have thrown in about 2 tbl sp). Finally, I much prefer Romano cheese to Parmesan (unless its fresh Parmiggiano Reggiano), so I used the Pecorino Romano I had on hand and grated about 1/4 cup (trying to cut the Cals so I could eat more of the final product : ) ). All in all, it was wonderful and I have the leftovers sitting in my lunchbag waiting to be reheated in about 10 mins. Thanks so much for sharing. I look forward to making this over and over and adding more veggies to up the nutrition value as well. : )

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