Rosemary and Pumpkin Risotto Delight

by Jan Vasil
Rosemary and Pumpkin Risotto Delight

Elevate your culinary repertoire with this exquisite Rosemary and Pumpkin Risotto Delight. A harmonious blend of earthy pumpkin, aromatic rosemary, and creamy Parmesan, this risotto promises a symphony of flavors with every bite.

Perfect for those cozy evenings, this dish will undoubtedly impress your guests and tantalize your palate.

Rosemary and Pumpkin Risotto Recipe

5 from 1 vote
Recipe by Jan Vasil Course: Dinners, Lunches, Recipe bookCuisine: ItalianDifficulty: Easy


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  • A couple A couple handfuls of risotto rice

  • 200 g 200 pumpkin, cubed

  • 1/4 1/4 onion, finely chopped

  • 5 5 cm piece of celery stalk, chopped

  • 1 1 chili pepper, deseeded and chopped

  • 1 sprig 1 fresh rosemary

  • Butter

  • Grated Parmesan cheese

  • Olive oil

  • 50 ml 50 white wine

  • 500 ml 500 stock (vegetable or chicken)


  • Warm a large saucepan over medium heat. Add 2 tablespoons of olive oil and a half tablespoon of butter.
  • Toss in the chopped celery and onion, sautéing for about 5 minutes. Incorporate the risotto rice, and once it begins to appear translucent, pour in the white wine. Mix thoroughly.
  • After the wine has been fully absorbed, introduce the rosemary sprig and the chopped chili to the mix.
  • Gradually pour in 100ml of stock, stirring continuously. As the rice absorbs the stock, keep adding it in 100ml increments.
  • Mix in the pumpkin cubes and continue to add stock, ensuring the risotto remains moist but not too wet. Continue this process until the rice achieves an “al dente” texture.
  • Finish by stirring in a generous amount of grated Parmesan and a tablespoon of butter. Cover the saucepan with its lid and let it sit for about 5 minutes. This will enhance the creaminess of the risotto.
  • Before serving, sprinkle some more Parmesan on top. Relish your meal!


  • Enjoy the creamy texture and rich flavors of this delightful risotto, perfect for any cozy meal! 🙂

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