Recipe from Lily Moore
Christmas Pumpkin Risotto
Cooking time: 40 min
Servings 4
Pumpkin risotto is such a delicious and comforting meal! It is luxurious and creamy with a magnificent colour that no one can resist!


  • Rice for risotto
    17,6 oz.
  • Hokkaido
    14,1 oz.
  • Onion
    1 pc.
  • Salt
    1 tsp.
  • Margarine
    1 tbsp.
  • Vegetable broth
    54,1 fl. oz.
  • Yeast flakes
    3 tbsp.
  • Pepper
    0,5 tsp.

Nutrition facts per serving

  • Calories

    608 kcal

  • Protein

    15 g

  • Fat

    12 g

  • Carbohydrates

    109 g


  • Remove the seeds from the Hokkaido and cut it into small pieces. Then finely cut the onion.

  • In a saucepan with margarine, fry the onion until transparent. Then add the chopped pumpkin and fry for 5 minutes. Then add the risotto rice and mix well to combine the rice with the margarine. Deglaze with a quarter of the vegetable broth.

  • Let the risotto cook for 25 minutes, stirring constantly. Once the rice has absorbed the broth, add more broth. Keep stirring the risotto. Continue until all the broth is used up, and the rice is cooked through. Toward the end of the cooking time, season with pepper, salt and yeast flakes.


  • Do not throw away pumpkin seeds, it is better to make a healthy snack: rinse the seeds with water, then mix with some oil and salt, put them on a baking sheet and bake in the oven at 356F for 20-30 minutes. Finally, peel the roasted seeds and enjoy!

Bon Appetit!

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