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 / Roasted Pumpkin Risotto Recipe
    Lost? Site Map

    Roasted Pumpkin Risotto

    Roasted Pumpkin Risotto. Photo by az93

    1/4 Photos of Roasted Pumpkin Risotto

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    Mirj's Note:

    Something new for pumpkins. From

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Preheat oven to 450° F.
    2. 2
      Carefully cut the kabocha in half and remove the seeds with a spoon.
    3. 3
      Season each half with salt and pepper before placing in the oven.
    4. 4
      Roast for 30-45 minutes on a baking sheet.
    5. 5
      When cooled, scoop out flesh and reserve.
    6. 6
      Cook the risotto: In a medium sized, heavy sauce pan, heat 3 T of olive oil.
    7. 7
      Saute the onion to soften (2-3 minutes).
    8. 8
      Add the Arborio rice and coat well with the oil while stirring.
    9. 9
      Over medium-high heat, add the white wine and begin to add the 6-7 cups of stock, a cup at a time, adding more as the rice absorbs it.
    10. 10
      Cook, stirring constantly, for 15-20 minutes or until the risotto is"al dente.
    11. 11
      "When ready to serve, finish by adding the Kabocha, butter, parsley and parmesan.
    12. 12
      The risotto should be smooth and shiny.
    13. 13
      IMPORTANT NOTE: In order to obtain best results, the stock added to risotto should always be hot before it is added.

    Ratings & Reviews:

    • on June 18, 2003


      I am a risotto fan and this recipe didn't disappoint me. I used a small butternut squash and it's sweet silky texture melted into the creamy rice beautifully. The fresh thyme was the brilliant touch that made this recipe a 5 star. I made half the recipe and two of us ate every last grain as part of a vegetarian meal. Burp!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 11, 2013


      Excellent recipe. I used kabocha and dried spices. Halved the recipe for two, which was the perfect amount. Some tips: roast your squash. Such a wonderful aroma in your house and a much better, toasted flavor in your dish than boiling or microwaving. Add the wine first, then all your broth by the ladle and allow each bit to absorb before adding more [see my photos]. Add the final ingredients about 1 cup before you are done. They will blend in and heat up better. Reserve a little cheese and spices for the top after plating. Warm your plates if possible. Most importantly, have a helper, or have all your ingredients, side dishes [and a glass of wine for yourself!] ready before you start as you cannot stop stirring for more than a few seconds. Use a flat edged spatula so you can scrape the pan as you go. Have everyone sitting 10 minutes before you are done as it needs to be served immediately. Take it off the heat 1 minute before you think it's done, as it will continue to cook. It should pile up on your plate, but still seem slightly runny [see my photo on blue plate....this was overcooked by ONE minute]. Enjoy. It is absolutely delicious!!!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 26, 2006


      I used a Queensland Blue pumpkin. I cut it into 1cm cubes and roasted them until lightly browned. I also added 3 rashers of bacon and fried this with the onion. The pumpkin cubes are added once the rice is cooked. Hint: Keep a good supply of dried herbs in your pantry, so that if you run out of fresh - in this case the thyme - you can make a substitute and still have a very satisfying taste! The family loved this recipe!

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


    Nutritional Facts for Roasted Pumpkin Risotto

    Serving Size: 1 (109 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 271.7
    Calories from Fat 51
    Total Fat 5.6 g
    Saturated Fat 2.6 g
    Cholesterol 10.5 mg
    Sodium 99.1 mg
    Total Carbohydrate 42.8 g
    Dietary Fiber 1.6 g
    Sugars 0.9 g
    Protein 6.0 g

    The following items or measurements are not included:

    Japanese pumpkin

    vegetable stock

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes