Submitted by: Alice R.
Recipe Source Country: Italy
Cooking/Prep time: 30 minutes to 1 hour


  • Butter
  • Wine
  • Rice arborio
  • Pumpkin Stock
  • Parmigiano
  • Onion
  • Oil


  1. Put onion and oil in a pan for some minutes.
  2. Prepare the hot stock.
  3. Cut in little cubes as much pumpkin as we like to have in our risotto and put that in the pan with oil and onion for the minutes.
  4. Toast the Rice for a couple of minutes in a different pan and then add a glass of wine.
  5. When the wine evaporated add the stock slowly, letting It evaporate and adding again.
  6. When the Rice Is almost ready (after 30 minutes circa) add the pumpkin, Parmigiano and butter in the amount we like.
  7. You can add bacon in cubes if you want to.