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Pumpkin Risotto


October is the Pumpkin month and today I will cook a Pumpkin Risotto!

I don't like so much Pumpkin and for this reason I mix it usually with others.

In this case Mushrooms!

Here are the ingredients and the steps. You can find the video recipe in my Instagram page (my profile - highlights) or in my YouTube channel.


  • Butternut squash Pumpkin

  • Mushrooms

  • Rice

  • vegetable broth

  • Blue Cheese

  • Grated Parmesan cheese

  • Onion

  • Garlic

  • Sage

  • Parsley

  • white wine

  • Extra Virgin Olive Oil

  • salt


  • In a frying pan place Evo and Onion and cook for 1 minute

  • Add the Pumpkin cut, white wine, sage, parsley, and cook for 20 minutes

  • In another frying pan place the mushrooms washed and cut and cook for 10 minutes

  • add Evo, garlic, salt and white wine and cook for 5 minutes

  • In a frying plan place the rice and cook just for 1 minute

  • add the rice to the frying pan where you cooked the pumpkin and add the mushrooms and the broth. Cook for 15 minutes, adding broth and salt if you need.

  • after 15 minutes add the blue cheese and cook for 5 minutes.

  • Serve inside the pumpkin crust or in a bowl and spread grated parmesan cheese.

Buon Appetito!!!

So Far So Cook

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