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Pumpkin Risotto

Yummy baked risotto made with pumpkin.


Create your own Pumpkin Risotto from Hobby Farms
© Maggie Oster

  • 2 cups vegetable stock
  • 3 T. extra-virgin olive oil
  • ½ cup onion, finely chopped
  • 1 garlic clove, minced
  • 1 cup Arborio rice
  • ¼ cup dry white wine
  • 1 cup pumpkin, peeled and diced ½-inch chunks
  • 1 tsp. fresh sage, minced
  • Pinch of nutmeg
  • ½ cup Parmesan, grated

Preheat oven to 400 degree F. In a saucepan, bring the broth to a simmer over medium heat, then cover, reduce heat, and keep at a simmer.

In another saucepan, warm olive oil over medium heat. Stir in the onion and garlic and cook until softened. Stir in the rice and cook until the edges begin to turn translucent, about 3 minutes. Add the wine, and stirring frequently, cook until absorbed, about 2 minutes. Stir in the pumpkin, sage and nutmeg.

Spread the rice mixture into a 8 by 8-inch baking dish. Pour the warm broth over the top. Bake until the rice is tender and the liquid is absorbed, 25 to 30 minutes. Stir in the Parmesan cheese. If desired, season with salt and pepper.

Makes 3 to 4 servings.

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Pumpkin Risotto

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Reader Comments
very yummy! I doubled the recipe and used short grain brown rice because that's what I had on hand. Took 45 minutes to bake in a 9x13 pan. Love the sage and nutmeg flavors.
Tamlynn, Los Angeles, CA
Posted: 11/3/2011 6:53:46 PM
gabriela, Uruguay, GU
Posted: 11/3/2011 4:48:43 PM
This sounds great - will ask my wife to make this one for sure.
Jacob, Lanark, ON
Posted: 11/28/2010 6:05:17 PM
I am glad to find another way to use up all our pumpkins!
l, r, NM
Posted: 11/26/2010 12:31:58 PM
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