Pumpkin Risotto

By: Hannah Lee Leidy
Photo by Leslie Ryann McKellar

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Serves 4

  • 1 medium pumpkin
  • Olive oil
  • Salt and pepper

  • Risotto
  • 5-6 cups chicken stock
  • 1 onion, diced
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • Salt to taste
  • 3 garlic cloves – minced
  • 4 ounces country ham, diced (or prosciutto)
  • 2 cups Lavington Farms Charleston Gold Aromatic Rice
  • ½ cup white wine
  • 4 cups diced, roasted pumpkin
  • 1 tablespoon fresh sage, chiffonade
  • 3 tablespoons parsley – chopped
  • Pepper to taste
  • Toasted pumpkin seeds for garnish
  1. Roast the pumpkin: Preheat oven to 350 degrees. Cut pumpkin in half and scoop out seeds. (Optionally, rinse and reserve seeds for toasting later.) Cut one pumpkin half in half again; set aside ¾ of pumpkin for another use. Peel remaining ¼, then clean flesh by scraping or cutting away any stringy parts. Cut portion down to a manageable size, then dice into ½ inch squares. Gently toss pieces with olive oil, salt, and pepper. Roast pumpkin for 18 to 22 minutes. Set aside.
  2. Make the risotto: In a small pot, heat chicken stock. In a large skillet or dutch oven over medium heat, sauté onions and a pinch of salt in butter and oil until translucent, about 10 minutes. Add garlic, ham, and rice, stirring until rice is coated in oil. Reduce heat to medium-low. Cover rice with hot chicken stock. Bring to a boil, stirring frequently. As stock absorbs add more, stirring frequently. When rice is al dente, add wine, any remaining stock, roasted pumpkin, sage, and parsley. Adjust seasoning. Cook another 3 minutes, then serve garnished with toasted pumpkin seeds.

From Ricely Yours.

  • Recipe from John Ondo

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