October- Pumpkin Risotto


1 T. butter
1 small pumpkin, approx. 1 ½ pounds, (seeded and cut into 2” segments)
Pinch of sea salt and ground pepper
1 cup Arborio rice
½ cup dry white wine
3 ½ cups of chicken or vegetable broth
½ cup of freshly grated parmesan cheese, plus more for garnish
1 T. chopped fresh parsley, plus more for garnish



  1. Lightly butter the inside surface of pumpkin segments and place into a glass baking dish.  Add ¼ inch of water to the dish.  Bake covered for 40 minutes.  Pumpkin should be soft and easy to cut but not mushy.  Once cooled, remove outer skin and cut into large chunks.
  2. In a medium heavy-bottom saucepan, melt butter over medium heat.  Add pumpkin, salt and pepper.  Cook, stirring often for 5 minutes.
  3. Add rice, stir to coat.  Add wine and cook until almost all the liquid has evaporated.
  4. Add remaining broth, ½ cup at a time, stirring until all the liquid absorbs before adding more.
  5. Stir in parmesan cheese and parsley.  Garnish with additional parmesan and parsley, serve immediately.

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