Pumpkin and Pinenut Risotto

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Nutritious pumpkin pine nut risottoHere's another risotto variant which includes my favorite pumpkin and pine nuts. If you really want to see people licking their fingers while eating it, serve it piping hot. If you've made risotto before, making this one will prove to be a cakewalk. All you need is some twists to create a unique risotto preparation. Best risotto has a creamy texture and the flavor is always mild though you can add a sharp cheese to pep it up a bit. Use a ripe pumpkin for this recipe to get the best results. Although I've not used them I get the feeling that adding black grapes in this preparation may enhance it by many folds. So, let's get started and make this rich and nutritious risotto recipe which is made quite easily.

Nutritious pumpkin pine nut risotto
Pumpkin and Pinenut Risotto

Fulfilling bowl of pumpkin risotto

Enjoy this lip-smacking risotto preparation which includes roasted pine nuts and ripe pumpkin dices which give it a unique nutty and delicious flavor.

Preparation Time: 20 minutes
Cooking time: 40 minutes
Servings: 4

  • 2 cups risotto rice
  • 250 gm pumpkin (peeled and diced)
  • 50 gm pine nuts (lightly roasted)
  • 3 garlic cloves (mashed)
  • 1 small white onion paste
  • 1/4 tsp white pepper powder
  • 800 ml chicken stock (simmering)
  • 60 gm butter
  • 1 or 2 processed cheese slices
  • pinch of cinnamon powder
  • small bunch of cilantro (chopped)
  • 2 tsp extra virgin olive oil
  • salt to taste


  1. Parboil diced pumpkin and keep aside.
  2. Slightly crush roasted pine nuts and keep aside.
  3. Heat olive oil and butter in a nonstick sauce pan on a medium flame.
  4. Add both mashed garlic and onion paste in it.
  5. Saute for about 2 minutes and add risotto rice.
  6. Keep the flame to medium and stir for about 4 to 5 minutes.
  7. Slowly start adding simmering chicken soup one ladle at a time in the pan.
  8. Gently keep stirring and let the stock reduce and get absorbed by the rice.
  9. Immediately after adding the last ladle, add parboiled pumpkin pieces along with white pepper powder, cinnamon powder, cheese slices and a pinch of salt.
  10. Gently stir till the risotto reaches the right consistency.
  11. Just before switching off the flame, add lightly crushed pine nuts with chopped cilantro.
  12. Once stir well and serve hot.


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