Can I use other types of pumpkin or squash for this risotto?

Yes, you can use other types of squash or squash besides pumpkin for this risotto. Cinderella pumpkins have a sweet, moist flesh that works well in both savoury and sweet dishes, making them a good option for risotto. Crown Prince squash, known for its blue-grey skin and sweet, dense flesh, can add a rich flavour and a smooth texture. Acorn squash offers a milder, buttery flavour with a fibrous texture that adds a delicious, textural variation. Sugar pumpkins, or pie pumpkins, have dense, sweet flesh that creates a rich, creamy risotto. Hokkaido pumpkin provides a sweet, chestnut-like flavour and smooth, creamy flesh, with edible skin that adds texture and colour.

Can I make pumpkin risotto without wine?

Yes, you can make pumpkin risotto without wine. Substitute the same amount of warm vegetable stock for the wine. You simply add this extra stock to the rest of the stock used and mix it into the risotto one ladleful at a time.

What is the key to making this risotto creamy?

The key to creamy risotto is the starch in the rice. Choose Arborio or Carnaroli rice for the high starch content, which makes the risotto creamy when it mixes with the stock. You should also not rinse the rice before cooking, as keeping the starch on the outside is important for the creamy texture. Add the hot vegetable stock gradually, stirring often, to help the grains release starch. This thickens the liquid and combines the ingredients into a smooth dish. Use a pan that heats evenly to prevent sticking, and toast the rice before adding liquid to enhance its flavour. Keep the stock warm and add it slowly. Once the rice is al dente and the risotto looks wavy, you can add Lurpak® Plant Based for a richer, creamier finish.

How do I choose the best pumpkin?

Look for one with a bright orange hue, indicating a mature vegetable with a developed, sweet flavour and a hint of nuttiness. These qualities suggest a pumpkin rich in natural sugars, which enhances the flavour of the risotto. Opt for a pumpkin that is heavy for its size, a sign of dense flesh and ample moisture, which are both crucial for a smooth purée. Ensure the skin is firm and unblemished, as soft spots can indicate the pumpkin is past its prime.

Pumpkin risotto

1 hour cooking time

Chop, sauté, and fry pumpkin to get the most delicious result. This creamy pumpkin risotto recipe blends the sweetness of pumpkin with the velvety texture of risotto rice. Top with tasty, crispy sage leaves and enjoy a simple quick meal that will soon be a favourite in your kitchen.

Pumpkin risotto

1 hour cooking time

Ingredients

6 portions

Risotto

1 medium-sized pumpkin

125 g Lurpak® Plant Based

2 onions, finely chopped

250 g Arborio or Carnaroli rice

125 ml of white wine

salt to taste

black pepper to taste

600 ml hot vegetable stock

Crispy sage leaves

3 tbsp Lurpak® Plant Based

1 handful fresh sage leaves

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Method

Risotto

Cut the pumpkin into two halves and remove the seeds. Set the seeds aside.

Peel and chop ½ of the pumpkin into 3cm cubes. Place in a medium pan with 2 tbsp of Lurpak® Plant Based and a tight-fitting lid. Cook over medium heat for about 15 minutes until tender. Blitz in a blender to a fine puree, then set aside and keep warm.

Peeling and dicing pumpkin can seem tough, but it is easy with the right approach. Start by cutting off both ends to create a stable base. Use a sharp vegetable peeler to remove the skin, then slice the pumpkin in half lengthwise and scoop out the seeds. Finally, cut the pumpkin into manageable strips before dicing it into uniform pieces.

Cut the remaining half of the pumpkin into 3cm cubes and set aside.

Heat the remaining Lurpak® Plant Based in a medium-sized pan. Add the prepared pumpkin cubes and onions and cook gently for 10-12 minutes until tender and golden.

Add rice and cook for 1-2 minutes, stirring gently. Add wine and allow it to absorb for 2-3 minutes.

Gradually add stock, one ladle at a time, stirring well between each addition. Continue cooking for 18-20 minutes until the rice is tender but still slightly firm.

If you want to make your risotto in advance, cook it according to the instructions for 15-18 minutes. Then, place the rice on a flat baking tray and allow it to cool.

Stir in a bit of the pumpkin puree and season with the salt and pepper to taste.

Double the decadence and richness of the risotto with a touch of Lurpak® Plant Based. Add a couple of tablespoons of Lurpak® Plant Based in the last few moments before serving, gently mixing into the rice until it is melted and deliciously creamy. The pumpkin purée makes a delicious sauce base for pizza or pasta.

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Serve in warmed bowls, topped with crispy sage leaves.

Crispy leaves

Heat a small frying pan over a medium heat. 

Add the Lurpak® plant based and allow to bubble. 

Add the sage leaves and cook for 1-2 minutes until crisp and translucent. Drain on paper towel. Serve as a garnish for the risotto. They can be made ahead of time until ready to serve. 

Questions about pumpkin risotto

Dive into the flavourful world of pumpkin risotto. We have answered some common questions to help you perfect this creamy dish and savour each bite.

Yes, you can use other types of squash or squash besides pumpkin for this risotto. Cinderella pumpkins have a sweet, moist flesh that works well in both savoury and sweet dishes, making them a good option for risotto. Crown Prince squash, known for its blue-grey skin and sweet, dense flesh, can add a rich flavour and a smooth texture. Acorn squash offers a milder, buttery flavour with a fibrous texture that adds a delicious, textural variation. Sugar pumpkins, or pie pumpkins, have dense, sweet flesh that creates a rich, creamy risotto. Hokkaido pumpkin provides a sweet, chestnut-like flavour and smooth, creamy flesh, with edible skin that adds texture and colour.
Yes, you can make pumpkin risotto without wine. Substitute the same amount of warm vegetable stock for the wine. You simply add this extra stock to the rest of the stock used and mix it into the risotto one ladleful at a time.
The key to creamy risotto is the starch in the rice. Choose Arborio or Carnaroli rice for the high starch content, which makes the risotto creamy when it mixes with the stock. You should also not rinse the rice before cooking, as keeping the starch on the outside is important for the creamy texture. Add the hot vegetable stock gradually, stirring often, to help the grains release starch. This thickens the liquid and combines the ingredients into a smooth dish. Use a pan that heats evenly to prevent sticking, and toast the rice before adding liquid to enhance its flavour. Keep the stock warm and add it slowly. Once the rice is al dente and the risotto looks wavy, you can add Lurpak® Plant Based for a richer, creamier finish.
Look for one with a bright orange hue, indicating a mature vegetable with a developed, sweet flavour and a hint of nuttiness. These qualities suggest a pumpkin rich in natural sugars, which enhances the flavour of the risotto. Opt for a pumpkin that is heavy for its size, a sign of dense flesh and ample moisture, which are both crucial for a smooth purée. Ensure the skin is firm and unblemished, as soft spots can indicate the pumpkin is past its prime.

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