Pumpkin risotto

This simple pumpkin risotto dish would be perfect for entertaining on a cozy fall evening as tasty, creamy and nicely coloured. 

There are many myths about cooking the risotto rice. You don’t need to stir the rice constantly, especially during the first 10 minutes. Keep the rice wet at all times during the first stage of cooking, and gently stir every few minutes during the simmering to make sure it stays uniformly moist and doesn’t stick to the bottom of the pan.

There are tons of varieties of squash (pumpkins included) but essentially the squash we associate with the autumn season are winter squash.  Winter squash differ from summer squash in that it is harvested and eaten in the mature fruit stage, when the seeds within have matured fully and the skin has hardened into a tough rind. This pumpkin risotto can be prepared with any type of squash but the best is butternut squash, here I used that one. 

Tip: Don’t throw away the seeds, save them to make a quick and yummy snack as Roasted Pumpkin Seeds!

Here are the stages of cooking and you will find the recipe below.