Pumpkin Risotto

This is a fine main course or a side dish, depending on what else you are serving.

Serves: 4Hands-on: 35 minutesTotal: 35 minutesDifficulty: Medium

Serves: 4


  • 1 small pumpkin (3 lbs.)
  • 1 Tbsp. butter
  • 1 cup basmati rice
  • 4 cups vegetable broth
  • 1⁄8 tsp. ground cloves
  • 1 tsp. dried sage
  • 1 tsp. salt
  • 1⁄2 tsp. pepper


  • Peel the pumpkin and remove the seeds. Dice the pumpkin to make 2 cups. Melt the butter in a large flameproof casserole over medium heat. Add the rice and stir to coat. Mix in the pumpkin.
  • Stirring constantly, slowly pour 1⁄2 cup of broth into the rice mixture. Continuing to stir, add the cloves, sage, salt, and pepper.
  • When the rice has absorbed the broth, the pot will hiss. Continue to add broth a little at a time, about every 4 to 5 minutes, until the rice has absorbed all of it. If still dry, add water, as with the broth, a little at a time.
  • Serve hot or at room temperature.