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Creamy Pumpkin and Rosemary Risotto

A rich and delicate flavored risotto, where the sweetness of pumpkin pairs with the intense aroma of rosemary. Ideal as a main dish or a refined appetizer.

Creamy Pumpkin and Rosemary Risotto

Difficulty

Time

40 minutes

Category

Gluten freeLactose freeVeganVegetarian

Nutritional Values

Estimated nutrition facts per 100g*

Calories

110Kcal

Carbohydrates

20g

Proteins

2g

Fats

2.5g

Fiber

1.5g

Salt

0.4g

*Values are estimated and may vary depending on the actual ingredients used and their quantity

Ingredients (for 4 people)

IngredientQuantity
Risotto rice (e.g., Carnaroli)11.3 oz (320g)
Pumpkin (cleaned)14 oz (400g)
Yellow onion1 small
Vegetable broth34 fl oz (1L)
Extra virgin olive oil3 tablespoons
Fresh rosemary1 sprig
Saltto taste
Black pepperto taste
Nutritional yeast flakes (optional)2 tablespoons

Instructions

  1. Prepare hot vegetable broth and keep it aside over low heat to maintain temperature.

  2. Cut the pumpkin into small cubes to facilitate cooking.

  3. In a large pot, heat 2 tablespoons of olive oil and sauté the finely chopped onion with rosemary for 3-4 minutes, until soft.

  4. Add the cubed pumpkin and cook for 5 minutes, stirring frequently.

  5. Add the rice to the pot and toast it for 2 minutes, stirring well.

  6. Start adding the hot broth one ladle at a time, stirring continuously and waiting for it to be absorbed before adding more. Continue this process for 15-18 minutes, or until the rice is al dente and the pumpkin is creamy.

  7. Season with salt and pepper, then turn off the heat and stir in 1 tablespoon of olive oil and, if desired, nutritional yeast flakes for extra flavor.

  8. Let it rest covered for 2 minutes, then serve hot, garnished with fresh rosemary and a drizzle of olive oil.

Extra Tips

  • You can blend half of the pumpkin at the end of cooking for an even creamier risotto.
  • For a "buttery" effect without animal products, add a dollop of plant-based margarine when finishing.
  • If you enjoy bold flavors, add a pinch of nutmeg or some freshly grated ginger.

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