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Pumpkin Risotto Recipe

Pumpkin Risotto

Recipe courtesy Wolfgang Puck, 2002

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (12)

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Average Rating:

Total Reviews: 12

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  • on December 09, 2012

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    The pumpkin risotto recipe is incredible. The only modification that I made and recommend is to add two cups of pumpkin ( i use the squash sold in Spain instead since i live here and not one.
    Scrumptous! By the way, i boil the squash whole and then use it for several recipes .
    I was quite recently dining in the emblematic "four seasons restaurant " in nyc, and they served an amazing pumpkin risotto.
    This risotto recipe is a close second.
    My family all agree.

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  • on October 17, 2011

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    I cooked this recipe for a book club dinner and everyone loved it. I used a good chardonnay, and you could taste it. The recipe was easy, but allow enough time. It sat in the pot for awhile and was still fine. People couldn't believe I started from "scratch"!

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  • on October 09, 2011

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    I made no changes to this and it was fantastic! I've made risotto before but WOW I'm a happy girl. Perfect for the fall.

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  • on July 29, 2011

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    I have made this recipe so many times and it never ceases to disappoint. It is one of my favorite comfort foods by far. Thanks again for making me seem like a MUCH better cook than I really am!

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  • on November 29, 2010

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    Amazing. Loved it. I used fresh pumpkin puree and white acorn squash chunks, i used rice wine for the wine part. Thats all i had. It worked well. I would say that it may be allright with half the butter called for. The best risotto i have had in a long time. Thanks Food Network! This is a perfectly well rounded dish.

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  • on November 05, 2010

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    This recipe tastes AMAZING!!! Like any risotto it is time consuming, but well WORTH the wait. I added a touch of salt, pepper and thyme as I thought it needed just a little more flavor. I am so excited to eat this for the next couple of days. I used butternut squash like the recipe calls for but absolutely think you can use pumpkin. Perhaps add a little cinnamon or nutmeg to the pumpkin. This is a MUST try! Enjoy!

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  • on September 21, 2010

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    Joan - it's called pumpkin risotto because in many parts of Europe their pumpkin is what we consider squash (like butternut. I believe Wolfgang Puck is Austrian.

    I loved this risotto but I did use actual pumpkin (to us Americans because I had had a pumpkin risotto 5 or 6 years ago that I STILL think about! This was exactly how I had rememberred that dish: creamy, a little sweetness and a little savory, mild without being bland. The flavors taste complex, it's funny how the simplicity fools you.

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  • on December 01, 2008

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    Coming from Europe, it sometimes is a bit of a gamble to "play with" the American traditional Thanksgiving dishes, but I dared.

    I followed the recipe quite closely, and turned out a wonderful smooth, pretty autumny-colored risotto, which went so well with the turkey. I cut the butternut squash in quite small dices and pan-fried them to they were slightly brown, and adding them last minute to the risotto kept them firm and crispy. The texture was really extraordinary.

    My dear American friends have asked for the recipe, and I have a feeling I am inviting again next year.

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  • on December 27, 2006

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    Very tasty.

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  • on December 20, 2006

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    I must say it turned out better than I expected. It was a bit of work and preparation but it is a restaurant quality that you get in the end (on top of that "real Italian" restarant quality. The rice I've used was another Italian risotto rice - Vialone, nice, slightly darker than Arborio, very forgiving, even if cooked longer keeps firm grain. The texture of the risotto is great, creamy but not too heavy. The two states of the squash - puree and cubes give sweetnes ballanced out with the bite of the cubes together with the wine and Parmigano.
    I worked great with grilled duck breast. Oh and rioja! Enjoy!

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