Golden Pumpkin Risotto – Risotto d’Oro alla Zucca

Experience the warm, comforting flavors of autumn in every creamy bite of this Golden Pumpkin Risotto. Sweet pumpkin purée, aromatic thyme (or sage, if you prefer), and rich Parmesan come together to create a velvety, luxurious risotto that feels both indulgent and wholesome. Perfect for a cozy weeknight dinner or an elegant seasonal centerpiece, this dish showcases the golden hues and natural sweetness of pumpkin while staying beautifully simple to prepare.

2 servings

Ingredients

• 186 g (about 1–1¼ dl / ¾ cup) pumpkin purée

• 1 tbsp olive oil or butter

• ½ small yellow onion, finely chopped

• 1 garlic clove, finely chopped

• 1 dl (about ½ cup) arborio or carnaroli rice

• ½ dl (about 3 tbsp) white wine (or the same amount of extra stock for a non-alcoholic version)

• About 4 dl (1⅔ cups) hot vegetable stock (made with 4 dl water + about 1 vegetable bouillon cube, added gradually)

• 1 tbsp butter (optional, for extra creaminess)

• 2 tbsp grated Parmesan cheese (or vegan alternative)

• A few fresh sage or thyme leaves (optional but delicious)

• Salt and black pepper to taste

• Optional: roasted pumpkin seeds or extra Parmesan for topping

Equipment

• Enameled Cast Iron Dutch oven or an Enameled Cast Iron Balti Casserole

Instructions

1. Prepare the stock:
   Heat 4 dl of water in a small pot until hot but not boiling. Crumble in the vegetable bouillon cube and stir until fully dissolved. Keep the stock warm over low heat while you cook the risotto — this helps it absorb evenly and stay creamy.
   

2. Sauté the onion and garlic:
   Heat the olive oil or butter in a Dutch oven over medium heat. Add the onion and cook until soft and translucent, without browning. Add the garlic and cook for another 30 seconds.

3. Toast the rice:
   Stir in the rice and cook for about 1 minute, until the grains look slightly translucent at the edges.

4. Deglaze with wine:
   Pour in the white wine (or stock) and let it simmer until almost completely absorbed.

5. Cook with stock:
   Add one ladleful of hot stock at a time, stirring constantly. When the liquid has nearly absorbed, add another ladleful. Continue this process until the rice is creamy and tender but still has a slight bite (this usually takes 18–20 minutes and about 4 dl of stock).

6. Stir in the pumpkin:
   When the rice is cooked, stir in the pumpkin purée and let it heat through.

7. Finish the risotto:
   Remove from the heat and stir in the butter, Parmesan, and fresh herbs if using. Season to taste with salt and pepper.

8. Serve:
   Top with extra Parmesan, a few sage leaves, and roasted pumpkin seeds if desired. Serve immediately while creamy and warm.