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Creamy pumpkin risotto sprinkled with fresh Parmesan
Creamy Italian rice dish cooked with sweet butternut squash and parmesan.

Creamy roasted butternut squash risotto

Author: Flavelo
Recipes Main Courses

Risotto is not simply a 'rice dish', but a technique. The essence is the controlled release of starch: we stir the round-grain rice continuously and add liquid little by little, so the substances dissolving from the grains create a natural cream. The sweetness of roasted pumpkin and the contrast of salty Parmesan make this dish an elegant autumn masterpiece.

🕒 Prep Time 15 mins
🍳 Cook Time 45 mins
⌛ Total Time 1 hr
🍽️ Servings 5 servings
🔥 Calories 420 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Wide pot or deep frying pan (for even heat distribution)
  • Wooden spoon
  • Ladle
  • Baking sheet (for roasting the squash)

Allergen Information

⚠️ Milk
⚠️ Sulphites (wine)

Instructions

1 ✓

Cut the squash into cubes, drizzle with oil, salt, and roast in a 200°C oven until soft (approx. 20-25 mins). Blend half into a purée, leave the other half in pieces.

Tip: The taste of roasted squash is more concentrated and sweeter (caramelisation) than if boiled. The purée gives colour and creamy texture, the cubes give texture.
2 ✓

Keep the stock hot in a separate pan.

Tip: This is the golden rule of risotto making.
3 ✓

Sauté the finely chopped onion in the oil until translucent, then add the rice. Toast for 1-2 minutes until the edges of the grains become translucent.

Tip: This is the 'tostatura' step: the rice grains warm up, and the starch layer prepares to absorb liquid.
4 ✓

Pour in the wine and let the alcohol evaporate completely.

Tip: The acidity of the wine will counterbalance the sweetness of the squash.
5 ✓

Add the hot stock a ladleful at a time to the rice, stirring continuously. Only add a new batch when the previous one has been absorbed.

Tip: Stirring rubs the starch off the grains, making it creamy.
6 ✓

Halfway through (after approx. 10 mins), stir in the squash purée.

Tip: This way the purée flavour cooks into the rice.
7 ✓

When the rice is soft ('al dente'), remove from the heat. Stir in the cold butter, Parmesan, and roasted squash cubes. Rest covered for 2 minutes.

Tip: This is 'mantecatura': the fat forms an emulsion with the starchy liquid, creating the perfect creamy consistency.
8 ✓

Serve garnished with sage leaves fried until crisp in oil.

Tip: The intense aroma of sage goes brilliantly with squash.

Recipe FAQ

Why does the stock need to be hot?
If you pour cold liquid onto the hot rice, cooking stops, the rice grains get 'shocked', and the result won't be creamy, but sticky or hard.
What rice should I use?
Exclusively high-starch varieties: Arborio or Carnaroli rice. Regular long-grain rice is not suitable for this.

Ingredients

  • 300 g Risotto rice (Arborio or Carnaroli)
  • 500 g Butternut squash or Pumpkin (cleaned)
  • 50 g Cold butter
  • 60 g Grated Parmesan
  • 1 litre Hot vegetable stock
  • 1 pc Shallot or onion
  • 2 tbsp Olive oil
  • 1 dl Dry white wine
  • 1 bunch Fresh sage
  • 1 pinch Salt and pepper