Pumpkin and Squash Risotto recipe for a rich, creamy, and flavourful dish:

Ingredients:

  • 1 1/2 cups Arborio rice
  • 2 tbsp olive oil or vegan butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup pumpkin, peeled and cubed
  • 1 cup butternut squash, peeled and cubed
  • 1/2 cup dry white wine (optional)
  • 4 cups vegetable broth, warmed
  • 1/4 cup nutritional yeast (for a vegan version) or grated Parmesan cheese
  • 1 tsp thyme or rosemary (optional, for extra flavour)
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions:

  1. Roast the Pumpkin and Squash: Preheat the oven to 400°F. Toss the pumpkin and squash cubes with a little olive oil, salt, and pepper, and roast for about 20-25 minutes or until tender. Set aside.
  2. Sauté the Onion and Garlic: In a large pan, heat olive oil over medium heat. Add the onion and garlic, cooking until softened and fragrant, about 5 minutes.
  3. Add Arborio Rice: Stir in the Arborio rice, coating it in the oil and toasting it for 2-3 minutes.
  4. Deglaze with Wine (Optional): Add the white wine and stir until it has mostly evaporated.
  5. Slowly Add Warm Broth: Begin adding the warm vegetable broth, 1/2 cup at a time, stirring constantly. Wait until the liquid is mostly absorbed before adding more. Continue this process for about 20-25 minutes until the rice is creamy and fully cooked.
  6. Incorporate Roasted Vegetables: Once the rice is nearly done, fold in the roasted pumpkin and squash, stirring gently to incorporate.
  7. Add Nutritional Yeast or Cheese: Stir in the nutritional yeast (for a vegan option) or Parmesan cheese. Season with salt, pepper, and herbs like thyme or rosemary to taste.
  8. Serve: Garnish with fresh parsley and serve warm.

This risotto combines the natural sweetness of roasted pumpkin and squash with the creaminess of Arborio rice, making it a satisfying, comforting meal. Adjust the recipe as needed based on dietary preferences.

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