Pumpkin Risotto with Amaretto Crust


1 medium pumpkin

300 g arborio rice

1 carrot

1 shallot

1 clove of garlic

200 ml white wine

200 ml chicken or vegetable broth


a tablespoon of oil

2 tablespoons of butter


2-3 amaretti cakes


salt pepper

Risotto is a classic Italian dish that does not require cunning or financial outlays and tastes great every time. At any time of the year we will find products that perfectly match the creation of a velvet dish with an amazing Italian pedigree.

There are two patents for preparing a pumpkin. Peel and fry it or bake in the oven for about half an hour and then hollow. The choice is yours.

We divide the Soft Pumpkin in half, of which one half is mixed together with roasted / fried carrots and butter, and the other half of the pumpkin is kept completely to add it to the risott at the end of cooking. Time for risotto!

Fry shallot and garlic in olive oil and then add arborio rice and a thyme sprig. Mix rice all the time, watering first with wine and then with broth. When the rice is “half hard” we add the pumpkin and carrot puree. Continue mixing until – when the rice is soft but noticeable – al dente. We add pumpkin particles and chopped 2-3 sage leaves.

We serve the ready Pumpkin Risotto in deep plates or bowls and then sprinkle with crushed amaretto cookies and Parmesan cheese.

Personally, I often add mushrooms, chorizo ​​and even chicken to such a risotto.

Pumpkin risotto is light and fits perfectly this time of year

Rafał Bujnicki

Ralph Bujnicki is a professional chef with years of experience in Poland and abroad. He began his culinary journey as a chef in Opole’s gastronomic market. After many years of hard work in Poland, he decided to further develop his skills abroad.

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