Pumpkin & Walnut Risotto (Recipe)

One of the greatest cooking fallacies is that making a good risotto takes a lot of time and skill. Well, you’ll be glad to hear it only requires a good amount of time, and simply no skill. Which means that even someone as clueless as me can make it.

All it takes is a lot of patience, and definitely a lot of stirring. Your arm might take a little while to forgive you, but the dish you get at the end more than makes up for it

If you’re making this in autumn/fall then you might already be drowning in pumpkin-inspired dishes (pumpkin lattes, pumpkin cookies, even pumpkin peanut butter), but this is one of the ultimate cold-and-dark-night recipes. Furthermore, it’s a great dish to break out for Thanksgiving as a vegetarian alternative to the more traditional meat-heavy meals on offer.

Pumpkin & Walnut Risotto
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Servings: 2 people
  • 1 cube Vegetable Stock
  • 500 ml Water boiled
  • 50 g Butter
  • 1 White Onion. Finely Diced
  • 1 Stick of Celery. Finely Diced
  • 1 Garlic Clove. Finely Diced
  • 150 g Arborio Risotto Rice
  • 125 ml White Wine
  • 150 g Pumpkin Puree
  • 25 g Butter
  • 50 g Roquefort Cheese crumbled
  • 50 g Walnuts chopped
  • Salt and pepper to taste
  1. Add the vegetable stock cube to the boiling water and stir in thoroughly.

  2. Heat up a large frying pan over a medium heat, add 25g of the butter.

  3. Once the butter has melted, add the onion and celery. Cook for 10 minutes until softened.

  4. Stir in the rice, until the grains start to turn translucent at the edges.

  5. Turn up the heat a notch to medium-high, adding in the white wine. Stir until all the wine has disappeared. Add the dried sage.

  6. Slowly stir in the vegetable stock by adding in one full ladle at a time, stirring continuously until fully incorporated and the rice is cooked. Do this over the course of about half an hour.

  7. Stir in the pumpkin puree and take off the heat. Place a lid on top and leave to rest for 5 minutes.

  8. As the risotto rests, melt the other 25g of butter in a separate frying pan add the walnuts to toast.

  9. Serve the risotto. Top with the crumbled roquefort cheese and buttered toasted walnuts.

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