November 23, 2020

Pumpkin Risotto


Risotto seems like too much work, and a lot of attention to detail. But, after trying this recipe of Pumpkin Risotto, you might have a change of thought. This recipe is an absolute delight to savor! If you haven’t tried it yet, I have to tell you that you definitely miss out on some decadent flavors from the simplest of the ingredients.

This dish’s flavors are typically based around the quality of broth, butter, and wine you use to cook it. I strongly recommend homemade broth as it is way more flavorful and nutritious than the store-bought kinds. Also, you have the liberty to adjust the salt content according to your preference, in case you are not too fond of the low-sodium variation of broth.

To get the perfect risotto, you have to make sure that your pan heats the ingredients evenly. For this, you should visit this link, where you will find a great product list with genuine reviews. Here a variety of pots, pans, and other cookware are featured that are made especially keeping gas stove cooking in mind. Isn’t it great?

So, with your perfect cooking pan on the gas stove, get cooking this delicious recipe for your family and friends!


1 cup pumpkin, cubes without seeds

½ tablespoon extra-virgin olive oil

½ cup onion, peeled and chopped

3 cloves garlic, peeled

2 tablespoons butter

1 cup Arborio rice

1 teaspoon cumin powder

2-3 cups chicken or vegetable stock (preferable homemade)

½ cup white wine

Salt, to taste

Black pepper powder, to taste

Spring onion greens, for garnish


1.      Heat oil and butter in a gas stove friendly cookware.

2.      Add onion to it and sauté the onions until tender, for about 3 to 5 minutes.

3.      Stir in pumpkin cubes and garlic to the pan. Cook the vegetable for another 5 minutes.

4.      Add rice to the pan and cook it while stirring gently for 2 to 3 minutes.

5.      Start pouring the stock to the pan ¼ cup at a time and let the rice absorb it little every time.

6.      Again, when the stock is dried out, add another ¼ cup of stock to the pan, and so on. Repeat it until the rice is almost done (about 80% cooked).

7.      Add cumin powder, salt, black pepper, and stir it lightly.

8.      Pour the wine into the pan and cook it until the rice gets a nice creamy consistency.

9.      Garnish with spring onion greens, serve hot, and enjoy!

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