Exotic Sunday Recipe : Pumpkin Risotto

Sunday is the time to cook something different and experiment with new recipes. I love using pumpkin for various dishes. In fact I am planning to try a complete series of Pumpkin recipes for our lovely readers. Here’s one of the exotic recipe made out of pumpkin specially for those who are vegetarians and enjoy having comfort food.

  1. Preparation time: 20 minutes
  2. Cooking time: 30 minutes
  3. Serves: 4


½ pumpkin (about 400 gm)
1 onion finely chopped
1 garlic clove, crushed
350 gm risotto rice or use any starchy rice
Olive oil 2 tbsp
150 ml white wine
1 ltr vegetable stock
2 tbsp pesto
Salt and pepper powder to taste


  1. Peel the pumpkin, remove and discard the seeds and cut into 1.5cm cubes.
  2. Heat oil in a pan; fry pumpkin and onions on medium heat until it become soft.
  3. Add garlic, cook for 1 minute and then remove all the ingredients from the pan.
  4. Again heat the empty pan add the rice and wine. Bring to a boil and simmer for 2 minutes. Gradually add the vegetable stock, one ladleful at a time, adding each ladleful only when the previous one has been absorbed. Stir well after each addition. Continue to add stock until the rice is cooked. It will take about 15 minutes.
  5. Stir the pumpkin mixture into the risotto and add the pesto. Season; serve immediately.

What do you think?

Written by Bhakti D

Bhakti is a dedicated full-time certified yoga instructor and follows yogic teachings as a way of life rather than a fitness goal. Yoga has helped her lead stress-free life for herself as well as has a calming influence on the family. After she realized the goodness of Yoga, she decided to pursue Yoga more seriously by building on Yoga related competencies. She has done a number of classrooms as well as one to one teaching sessions in Mumbai, helping her clientele achieve a happy and healthy lifestyle.

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