Pumpkin risotto

Pumpkin risotto

When it comes to comfort food, a risotto might be too much work but actually, it is not that much... 
Just take your time with this receipe. Grab the star of the dish, the perfect winter veggie, and let the pumpkin do the rest. And when you add a bit of decadant bacon and parmesan, you just turned something comforting, into something way more sexy!

Juliette B


  1. 1 Pumpkin
  2. 8 bacon slices of
  3. 300 g risotto rice of
  4. 1 Leek
  5. 1 Onion
  6. 1 Clove Garlic
  7. 1 Bouquet Garni Chicken stock &
  8. Parmesan cheese
  9. Sour cream Butter &
  10. White wine


45 mins
  1. Add Photo

    Cut the pumpkin in thin slices and put it in the oven with olive oil, salt and pepper to roast for 25 minutes at 180°C. 

  2. Add Photo

    Prepare your stock with the bouquet Garni, 1 chicken stock, the leek leaves, pepper seeds, cardamone, cilantro seeds and parsley

  3. Add Photo

    Put the onion, leek and garlic in a warm pan with butter and olive oil. Let it go translucide. 

  4. Add Photo

    Add the rice and let it get warm a little bit. Add a glass of wine and let it reduce. 

  5. Add Photo

    Then add the stock, a full spoon at the time until the liquid reduce. Stir continously for 20 minutes until you get the proper consistancy. 

  6. Change

    Put the pumpkin out of the oven. Mash it with a bit of cream and add to the risotto with a nub of butter and the parmesan cheese. Add salt & Pepper generously

  7. Change

    Dress you risotto with one slice of pumpkin, your bacon, more parmesan and few lives of parsley.

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