You simply have to try these 6 pumpkin risotto recipes

Pumpkin is an increasingly popular ingredient in the Czech Republic.

It can be used sweet and salty, boiled, baked, fried, baked and canned.

Excellent recipes for pumpkin risotto can also be prepared very easily and quickly from it.

Get inspired in our article

Hokkaido Pumpkin Risotto

Quick and easy food. Risotto with Hokkaido pumpkin can be on the table within 30 minutes.

Ingredients

• 250 g of Arborio rice
• ½ hokkaido pumpkin
• 1 shallot
• 2 cloves of garlic
• 100 ml of white wine
• 750 ml of chicken stock
• 50 g Parmesan cheese
• 1 tablespoon of apple cider vinegar
• 2 tablespoons cream cheese (e.g. Gervais)
• salt
• pepper
• olive oil

Method

• Peel the pumpkin, cut it into small cubes, transfer it to a baking sheet, sprinkle with salt and pepper, drizzle with olive oil, mix and bake for 20 minutes in an oven heated to 180°.
• Heat a tablespoon of olive oil in a saucepan, add finely chopped shallots and fry until golden.
• Add the rice, chopped garlic, stir and fry for another 2 minutes.
• Pour in the white wine and let it absorb, pour in the stock, add the sage and bring to the boil. Cook until the rice is tender, adding water if necessary.
• Mix grated parmesan, cream cheese and baked pumpkin into the rice, which has absorbed all the liquid and is soft to the bite.
• Season with salt and pepper and serve.

Roasted butternut squash risotto with bacon

Delicious, beautifully smooth creamy risotto. After baking, butternut squash is exactly as its name suggests. Try it yourself.

Ingredients

• 600 g of butternut squash
• 200 g arborio rice
• 500 ml of chicken stock
• 100 g of English bacon
• 1 onion
• 2 cloves of garlic
• 70 g of hard cheese (Eidam, Cheddar)
• 2 tablespoons of pine nuts or sunflower seeds
• salt
• pepper
• 100 ml of white table wine
• 2 tablespoons of butter

Method

• Preheat the oven to 180°.
• Peel, clean and cut the pumpkin into small pieces. Place in a buttered baking dish, season with salt, pepper, mix and bake for 20 minutes.
• Fry the finely chopped bacon in a large pot.
• Remove from the pot and set aside and fry the finely chopped onion in the bacon fat.
• When the onions become translucent, add the chopped garlic and rice. Fry briefly, pour over the broth and stir for a minute.
• Pour in the chicken stock, bring to a boil and cook until the rice has absorbed all the liquid and is tender (add a little water if necessary). Then remove from the heat.
• Remove the baked pumpkin from the oven and gently mix it with the bacon and grated cheese into the cooked rice. Season with salt and pepper.
• Dry roast pine nuts or sunflower seeds in a pan for a few minutes.
• Sprinkle the pumpkin risotto with roasted nuts or seeds and serve.

Pumpkin risotto with chicken

Colorful and tasty pumpkin risotto (not only) for children. Prepare a quick and cheap dinner for the whole family.

taste.com.au

Ingredients

• 1 tablespoon of olive oil
• 1 yellow onion
• 2 cloves of garlic
• 300 g of Arborio rice
• 500 ml of chicken stock
• 600 g Hokkaido pumpkin
• 100 g of frozen peas
• 2 chicken cutlets
• 80 g grated hard cheese

Method

• Heat the oil in a saucepan, add the finely chopped onion and fry for 2 minutes.
• Add the garlic and rice and fry for another 2-3 minutes.
• Add the pumpkin, pour in the chicken stock and bring to a boil. Cook for 20 minutes.
• Wash the chicken, dry it, cut it into cubes or strips, salt and pepper it.
• Heat a spoonful of oil in a pan and fry the meat, stirring constantly.
• When the water in the pot is almost absorbed and the pumpkin is soft, add the frozen peas and cook for another 5 minutes.
• Remove from the heat, stir in the grated cheese and roasted meat, season to taste as needed and you can serve.

Creamy Italian pumpkin risotto

Pumpkin risotto is a simple and traditional Italian recipe. It is typical especially for the northern regions, where both rice and Mantua type pumpkins are grown. It tastes similar to butternut squash, which you can usually find here.

Ingredients

• 450 g of butternut squash
• 1 onion
• 1.5 l of vegetable broth
• 400 g Carnaroli or Arborio rice
• 80 g of butter
• 100 g of grated parmesan
• 3 tablespoons of olive oil
• salt
• pepper

Method

• Peel the pumpkin, remove the seeds and cut the flesh into cubes.
• Heat the olive oil in a saucepan, add the chopped onion and half the butter and fry until golden.
• Add the pumpkin, cover with a little stock, cover and cook for 10 minutes.
• When the pumpkin has absorbed all the stock, add the rice, cover with the remaining stock and cook for 15 minutes.
• Season with salt and pepper, turn off the heat, stir in the grated parmesan cheese and the rest of the butter into the risotto and you are ready to serve.

Pumpkin risotto with shrimp, sage and wine

The creamy taste of pumpkin risotto beautifully refreshes and lightens shrimp or other seafood. In combination with wine and sage, it is absolutely flawless.

Ingredients

• 190 g of Arborio rice
• 1 white onion
• 400 g of spaghetti squash
• 200 g of shrimp
• 1 liter of vegetable broth
• 125 ml of white wine
• 2 tablespoons of butter
• 3 tablespoons of olive oil
• salt
• pepper
• fresh sage

Method

• Peel the pumpkin, clean it and cut it into small cubes.
• Preheat the oven to 180°, spread the pumpkin on a greased baking sheet, add salt, pepper, mix and bake for 20 minutes.
• Heat olive oil in a saucepan, add a little butter, onion and fry slowly.
• After 2 minutes, sprinkle the rice, mix, pour the wine and let it evaporate.
• Add a ladle of stock, stir and wait for the rice to absorb the liquid, then add another ladle. Stir continuously. Continue until the rice is tender to the bite.
• Then add the shrimp and roasted pumpkin and cook for another 5 minutes, adding more stock as needed.
• Salt, pepper, mix in fresh finely chopped sage and you can serve.

If you like shrimp, check out other shrimp recipes.

Vegan pumpkin risotto with Brussels sprouts

Easy healthy pumpkin risotto without gluten or animal products. Cabbage will add additional nutrients and enrich the overall taste.

Ingredients

• 1 onion
• 3 cloves of garlic
• 3 tablespoons of olive oil
• 300 g of Arborio rice
• g Brussels sprouts
• 1 liter of vegetable broth
• 1 small nutmeg pumpkin
• 150 ml of coconut milk
• salt
• pepper
• 3 tablespoons pecans or walnuts

Method

• Fill the pot halfway with water, add salt and bring to a boil, peel the pumpkin, clean it and cut it into small cubes. Place in a saucepan and cook until tender.
• Drain and blend the pumpkin cubes with a stick blender until smooth.
• Heat 2 tablespoons of olive oil in a deep pan, add finely chopped onion and fry.
• Add finely chopped garlic and rice, fry for 2-3 minutes, then pour in the stock, bring to a boil and cook for 15 minutes, stirring occasionally.
• Pour in the coconut milk, add the pumpkin puree, season with salt and pepper and cook for another 5 minutes.
• Half fill the pot with water again, bring to a boil, put in the cabbage and cook for 5 minutes.
• Drain, heat a spoonful of olive oil in a pan, add cabbage and fry for 3 minutes.
• Serve the pumpkin risotto in a bowl or on a plate with a portion of roasted Brussels sprouts on top and sprinkled nuts.

There is no pumpkin like a pumpkin. . .

Pumpkins are nicknamed the Queens of Autumn, they are colorful, dishes made from them are dense, filling and full of nutrients and vitamins.

There are several types commonly available on supermarket shelves, each slightly different:

Hokkaido Pumpkin

Originally a Japanese species that has recently gained great popularity. It does not need to be peeled, it has a beautiful shape and a deep orange color.

Suitable for preparing soup or cakes.

Get inspired by our pumpkin soup recipes .

Spaghetti squash

A less sweet variety that is considered one of the tastiest pumpkins. After baking, the flesh breaks down into tiny fibers – this “spaghetti” can be used in soup or as an alternative to classic pasta.

Butter pumpkin

This species has a pear shape and a sweet buttery taste. It is suitable for baking, as a sweet in flour cakes and as a savory dish with herbs and other vegetables. It is excellent for preparing pumpkin puree.

Nutmeg pumpkin

It tastes like sweet potatoes and is suitable for preparing pumpkin puree or puree, it can also be eaten raw.