Pumpkin risotto

Total time: 35m
Preparation Time: 35m

For 4 people

Nutritional Information

Contains 563 Kcal, 25g Protein, 67g Carbohydrates, 21g Fat


  • 500 g squash (e.g. Onion Squash), chopped in cubes of approx 1 cm
  • 1 onions, finely chopped
  • 300 g risotto rice (e.g. Carnaroli)
  • 1 tbsp butter
  • 1 sachet saffron
  • 150 g Parmesan, coarsely grated
  • 30 g pumpkin seeds, roasted, chopped coarsely
  • 100 g double cream cheese
  • salt and pepper to taste
  • 1.2 litres vegetable bouillon, hot

View these products


  • Melt the butter in a frying pan, sauté the onion, add the rice and sauté until translucent. Add the saffron. Dissolve the bouillon in the water and add little by little to the rice, stirring well, ensuring that the rice is covered with a small amount of liquid at all times. After 10 mins. add the squash, then cook for a further 10 mins. until the rice is creamy and al dente. Mix the double cream cheese and half of the Parmesan into the risotto, season and plate up. Garnish with the remaining Parmesan and the pumpkin seeds.
  • Serve with:

    mixed leaf salad.

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

Recommended Wines

View all recommended wines

Are you looking for another recipe?

Over 600 delicious recipes on coop@home