Hokkaido Pumpkin Risotto with Pumpkin Seeds

Pumpkin risotto is one of my autumn favourites. For this recipe, I roast Hokkaido pumpkin in the oven and purée some of it to stir into the rice. The remaining pumpkin pieces, toasted pumpkin seeds and a little pumpkin seed oil finish the dish.

Roast the Hokkaido pumpkin

Hokkaido pumpkin does not need peeling. Wash it well, remove the seeds and stringy centre, then weigh out 350 g. Roasting softens the wedges and adds a little colour. Purée about two thirds and keep the rest in pieces.

When to add the pumpkin purée

Start cooking the risotto rice with hot water. Stir in the pumpkin purée when the rice is almost tender, adding more hot water as needed. The rice should be tender with a slight bite in the centre, and loose enough to spread gently on the plate.

Finish with pumpkin seeds and oil

Toast the seeds briefly in a dry pan and remove them when fragrant. Drizzle the pumpkin seed oil over the plated risotto. Extra Parmesan is optional; the 30 g in the ingredients is already stirred into the rice.

Kitchen tip

Risotto is best served straight away. Keep a little hot water nearby and stir in a splash just before serving if it has become too firm.

Easy recipe

Hokkaido Pumpkin Risotto with Pumpkin Seeds

★★★★★★★★★★5.0 out of 5 · 1 rating

Creamy Hokkaido pumpkin risotto with roasted pumpkin, Parmesan and pumpkin seeds. Made with pumpkin purée and pieces, serving two.

Prep time

15 min

Cook time

55 min

Yield

2 servings

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Ingredients

− 2 +

• 150 grisotto rice, dry weight
• 350Hokkaido pumpkin, deseeded, weighed with skin
• 1shallot, about 30 g
• 2 clovesgarlic
• 500 mlwater, hot, plus more as needed
• 2 tablespoonsolive oil
• 30 gParmesan cheese
• 10 gbutter
• 20 gpumpkin seeds
• 10 gpumpkin seed oil, to finish
• salt, pepper, nutmeg
• optional: white wine

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Instructions

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1. Preheat the oven to 180°C fan. Wash the pumpkin, remove seeds and stringy flesh, then weigh 350 g with the skin on. Cut into wedges about 2 cm thick.
2. Spread on a tray, brush with 1 tbsp olive oil and season with salt and pepper. Roast for about 30 minutes until tender.
3. Purée about two thirds of the pumpkin, adding a little of the hot water if needed. Cut the remaining pumpkin into pieces. Briefly toast the pumpkin seeds in a dry pan and set aside.
4. Finely dice the shallot and garlic. Heat the remaining tbsp olive oil in a saucepan and gently soften both. Add the risotto rice and cook briefly. If using, add a small splash of white wine and let it mostly evaporate.
5. Keep 500 ml water hot. Add enough to just cover the rice and simmer gently, stirring regularly. Add more hot water in batches as it is absorbed. Follow the rice packet guidance, usually about 18–25 minutes, using extra hot water if needed.
6. When the rice is almost tender, stir in the pumpkin purée and finish cooking. Take off the heat and stir in butter and Parmesan. Gently fold in the pumpkin pieces and season with salt, pepper and nutmeg, loosening with hot water if needed.
7. Divide between two plates, scatter over the pumpkin seeds and drizzle with 10 g pumpkin seed oil in total. Serve immediately.

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Nutrition per serving

Calories

649 kcal

Protein

15.6 g

Carbohydrates

75.8 g

Sugar

6.3 g

Fat

32.4 g

Saturated fat

8.9 g

Fibre

4.1 g

Salt

0.5 g

Data source: USDA SR28

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