Pumpkin Risotto

From Being Vegan | Main Dishes

Pumpkin risotto is a delicate dish made ​​of rice with a very particular taste, given by its main ingredient, the pumpkin. It can be a great main dish, followed by a side dish and fresh seasonal fruit.


cal Calories 276kcal

Low fat Total Fat 6g

Low sat-fat Saturated Fat 1g

chol Free Cholesterol 0mg

High sodium Sodium 907mg

carbs Total Carbohydrate 49g

Serving size 368g Calories from fat 52kcal Fiber 1g Protein 6g Sugar 6g
4 servings


  • 7 oz pumpkin (net weight of pulp)
  • 5 2/3 oz of rice
  • 1 shallot
  • 2 sage leaves
  • 2 thyme sprigs
  • 4 1/4 cups vegetable broth
  • 1 tbsp extra virgin olive oil
  • 1/4 cups dry white wine
  • salt
  • pepper


  1. Wash the pumpkin under running cold water and cut in half. Remove the seeds and filaments with the help of a spoon. Cut into small pieces and peel. Make ​​an half inch cubes out of the pumpkin pieces.
  2. Peel the shallots and chop finely.
  3. Wash the sage and thyme leaves. Wrap the thyme sprigs among the sage leaves and tie tightly with kitchen twine.
  4. Heat the broth.
  5. In a pot put the oil, the chopped shallots and let it golden gently. Combine pumpkin, a pinch of salt, the aromatic bunch, freshly ground pepper, stir and cook for a couple of minutes on high heat.
  6. Add the white wine, stir and allow to evaporate.
  7. Add the rice and toast it a minute, stirring constantly.
  8. Combine 3-4 ladles of hot broth and set the timer according to the cooking time of the type of rice you are using (usually 15-18 minutes).
  9. Continue combining the broth as it is absorbed, stirring occasionally, without letting the mixture to dry.
  10. When cooked, turn off the heat and let stand a minute.