A blog by ordinary people about living an extraordinary life

Pumpkin risotto

This is an easy seasonal risotto.  The base of the recipe (rice, onion and stock) can be utilized to make a variety of risottos.


  • 1/2 cup of arborio rice
  • 1 small onion, diced
  • 1 tablespoon of extra virgin olive oil
  • 4 cups of vegetable stock
  • salt to season
  • nutmeg
  • cinnamon
  • 7oz of canned pumpkin

Heat a pan with olive oil over medium heat.  Cook the onion for 2-3 minutes, then add the rice and cook for 3-4 minutes, until lightly toasted.  Add vegetable stock about 1/2 cup at a time, bringing to a low boil and stirring.  Season with salt, nutmeg and cinnamon.  After 20-25 minutes, once you have added 3 1/2 cups of stock, add the pumpkin and stir to incorporate.  Add the final 1/2 cup of stock.  Once most of the stock has been absorbed, remove from heat and allow 5 minutes to thicken.


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This entry was posted on November 29, 2011 by in Peter Waterman's posts and tagged , , , .
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