Creamy Pumpkin Risotto

Mama Mia. How could you possibly compliment pumpkin more than being made into a deliciously creamy risotto? Well, apart from the fact that it could become a wonderful pumpkin seed oil from Schalk Mühle. But for that it needs a completely different type of pumpkin than the Hokkaido or the butternut anyway. With this delightful recipe, we salute two varieties of pumpkin Italian-style. Buon appetito!


Ingredients (4 Servings)

  • 500 g pumpkin pieces (Hokkaido or butternut)
  • 400 g rice (risotto rice)
  • Organic & Styrian Pumpkin Seed Oil PGA
  • 2 shallots
  • 4 cloves of garlic
  • 1 liter vegetable stock or chicken stock
  • 200 ml wine, white
  • 80 g Parmesan cheese, grated
  • salt, pepper, nutmeg


  1. Peel the pumpkin (not necessary for Hokkaido), remove the seeds and cut into small cubes. Also cut the shallots and garlic into small cubes.
  2. Sauté the pumpkin, onion and garlic briefly in olive oil, add the risotto rice and cook for a short time.
  3. Deglaze with white wine and let it boil down, now slowly add the broth.
  4. Cook the rice al dente, stirring constantly. Season with salt, pepper and nutmeg and finally sprinkle in the grated Parmesan.
  5. And the best comes at the end: serve with pumpkin seed oil.

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