Pumpkin Risotto #pumpkinweek

This tasty dish combines the sweetness of pumpkin with the salty taste of Parmesan Cheese. This sensational Pumpkin Risotto will soon be a family favorite.


This week it is all about pumpkin. It is that time of year and Pumpkin is everywhere. The weather is getting cooler and we are now looking at more fall like weather and food. This Pumpkin Risotto is full of yummy comfort goodness. It can be used as a main or a side dish. It is vegetarian, but you could at meat if you wished.


#PumpkinWeek is here again and we can’t be more excited. Hosted by Terri from Love and Confections, 19 Bloggers will be sharing 65 pumpkin-filled recipes over the course of the week. Be sure to come back every day to see all the delicious creations – from muffins to cakes, cocktails, breakfast baked goods, savory pastas and stews, and gluten-free recipes too. You can also find these great recipes and more on Love and Confections’ #PumpkinWeek Pinterest Board!

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Pumpkin Risotto


5 cups vegetable stock
1 tablespoon olive oil
1 medium onion chopped
1 garlic clove minced
1 cup arborio rice
1/2 cup dry white wine
1/8 teaspoon nutmeg
1 15 ounce can pumpkin puree
5 tablespoon Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon black pepper


In a medium stock pot add the stock and allow to simmer. Put it on the back burner on low. In a non stick pan add oil and onions. Allow onions to sweat and cook until they turn translucent. Add the garlic and cook another minute or two. Add the rice and coat well. Add the wine and cook on medium until wine has evaporated. Slowly add the stock a ladle at a time allowing the rice to absorb most of the liquid before adding more.Continue adding stock until rice is tender. Add nutmeg, pumpkin, cheese, salt and pepper. Stir until mixture is hot.

#PumpkinWeek day 3 recipes:

Peace be with you,