pumpkin risotto

rachael ray’s original recipe is butternut squash risotto but she also said you can make the same recipe with pumpkin. since i opened a can of pumpkin puree for my gingerbread waffles, i took her suggestion.

the pumpkin risotto paired well with the tilapia with anise seed, topped with chili mole that i made for dinner. it was quite flavorful with a fruity taste.

i do look forward to trying the butternut squash risotto version someday!


  • 1 quart low sodium vegetable stock
  • 1 cup water
  • 2 tablespoons extra virgin olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, grated or chopped
  • 2 cups Arborio rice
  • 1 cup dry white wine
  • 1 (10-ounce) box cooked frozen butternut squash or 10-ounce of pumpkin puree
  • Nutmeg, grated, to taste
  • sea salt and pepper
  • 7 or 8 leaves fresh sage, slivered or 1 teaspoon of ground sage
  • 1/4 cup grated Parmigiano-Reggiano


Bring 1 quart stock plus 1 cup water to a simmer in a sauce pot then reduce heat to low.

Heat a medium skillet over medium to medium-high heat with extra-virgin olive oil. When oil ripples, add the onions and garlic and soften 2 to 3 minutes. Add rice and toast 2 to 3 minutes more. Add wine and cook it out completely, stirring occasionally, 2 to 3 minutes. Ladle in stock in intervals, a couple of ladles at a time. Allow liquids to evaporate each time. Risotto will cook 18 minutes, total, from the first addition of liquid. Defrost the squash in the microwave in a dish to collect any liquids. Stir the squash into the rice the last 3 minutes of cook time. Season with nutmeg and salt and pepper, to taste. In the last minute of cooking time, stir in sage and cheese. Serve.

original recipe from 30 Minute Meals: Butternut Squash Risotto


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