Pumpkin Risotto

pumpkin risotto 2

After making pumpkin-rice-with-coconut-milk, I have longed to turn it into a risotto.

Pumpkin, cut into cubes

Risotto rice

White wine

Onions, finely chopped

Olive oil

Butter

Chicken stock

Coconut milk

Sea salt

Black pepper

pumpkin risotto 1

Finely chop onions and fry half of it in olive oil till the air in your kitchen is filled with fragrance.

Put in pumpkin cubes and cook till tender. Add salt and pepper.

Keep one third of it and blend the rest into puree.

Fry rest of the onions in olive oil and add rice.

Pour in half a cup of white wine and let the rice soak in it for three minutes.

Cover rice with pumpkin puree and chicken stock and cook till al dente.

Add in butter and coconut milk.

Follow by salt and pepper to taste.

Serve with pumpkin cubes.

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60 thoughts on “Pumpkin Risotto

  1. Thank you very much for liking it first 🙂 I love the taste of coconut milk in this recipe. If you try, do let me know how it worked for you.

    1. Thank you Pam, I am so jealous you can pick your own pumpkins. It will taste 10 times better! I am glad the coconut milk blends in well. If you try, do let me know how it goes. 🙂

    1. Thank you Dani. You are too kind. I always thought we have a huge supply of coconuts in Asia but never had the chance to use it much in our cuisines. Glad it worked 🙂

    1. Thank you Sophie! I love the yellow too. And so healthy and tasty. Hmm…realized I’ve started to cook quite a lot of vegan dishes and I love it 🙂

    1. Thank you very much Francesa, I’ve wanted to do it since I cook the pumpkin coconut rice which was inspired by our local coconut rice recipe. I am so happy it turned out well! You may like it. 🙂

    1. Thank you so much Amy! I’m flattered. It is always challenging to create something new..not knowing how it will turn out. I’m lucky this recipe works!

    1. Thank you very much. The idea came from a few other dishes I’ve created before this which I experiment different amount coconut milk with rice, pumpkin and other vegetables. I am glad it worked.

  2. My two favorite flavors, pumpkin and coconut are in this dish! It never occurred to me to combine them; let alone using them to prepare risotto. Great recipe 🙂

    1. Thank you Veronica! I am so happy you like it. I was quite afraid this recipe might be too challenging as well. So glad it turned out good 🙂

    1. Thank you so much for coming by and liking it. I am flattered. I love coconut milk too..If you try, do let me know how it works for you. 🙂 ..danny

    1. Thank you Georgina, you are too kind. I love rice cooked with coconut milk. It is a delicacy in Singapore. So glad it worked as a risotto too. 🙂

  3. Yum, Danny! I have had risotto with butternut squash, but I think the key to making something really delicious is what you have done here and add coconut. I was never inclined to cook the squash risotto again, but having seen this recipe with your clever twist, I want to make it right now!!
    I hope you have been well. I know I’ve not be that ‘active’ in the blog world. I am making some big transition at the moment. Not only because I have just returned from a life changing trip, but also my life back here has changed in a way I didn’t foresee, so I am a little fragile, and keeping myself safe. But it’s nice to finally get round and visit you here, and know that you’re up to your usual tricks. Take care.

    1. It’s so nice to hear from you my friend. And I am glad this recipe managed to tempt you again. It’s quite demoralizing at work for now but other than that, all is fine over here. I am sad to know you are going through some rough moments…unfortunately, transitions and unforeseen circumstances are part of life that we can’t have full control with. I am sure you have emerged stronger after overcoming all these challengers. Write all your unhappiness away whenever you can. I will always be looking forward to seeing your next post. You take care too.

  4. Danny, this is a great follow up to your original pumpkin rice recipe! Such a delicious taste combination…. it looks so creamy too. I’d love this with some grilled chicken, yum! Thanks for sharing!

    1. Thanks Laura, I have been cooking this since. Just love the combination. Simple ingredients but so full of flavor. I’m glad you like it. The grilled chicken is a great idea to complete the meal 🙂

  5. Such a simple concept, but it looks so luscious and comforting! I’m really happy I have some leftover pumpkin in the fridge right now… I think I just figured out the perfect way to finish it off.

    1. Thank you very much for your nice comment. You are too kind. Pumpkin is such a great food. I am sure you will be able to create a mouth-watering dish. Post it when you are done? 🙂 …..danny

  6. ciao! just the best recipe. the coconut milk is an interesting addition. i have not ever cooked risotto without stirring it through the cooking process, and your method to cover the risotto until cooked is quite a treat. thanks.
    thebestdressup

    1. Thank you very much for liking this recipe. I view a number of videos from youtube and notice that most chefs did not stir it continuously through the process. I followed and it works! Still got to stir it once in a while to prevent from burning though 🙂

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