Pumpkin Risotto

Pumpkin Risotto


Ingredients for the base:

  • 100 g Arborio rice
  • 0,05 dcl dry white wine
  • 1 pc shallot finally chopped
  • 1,5 dcl vegetable stock + approx. 1dcl more to finish the cooking

Further ingredients:

  • MEGGLE Creme
  • MEGGLE Creme Cuisine for the purée
  • 120 g butternut squash
  • 1 pc glove of garlic
  • salt and pepper
  • parmesan


Sweat the chopped shallot until tender, add the Arborio rice and keep sweating until shiny. Add the wine and leave to absorb, than keep adding the stock, until the rice is „al dente“. Cut the butternut squash into pieces 2 x 2cm, season with salt and pepper and bake in the oven at 180°C approx. 15 minutes or until tender. Blend with stick blender with right amount of Creme Cuisine to get a smooth purée. Heat again the rice with the purée, add about 2 tablespoons of MEGGLE Creme, cook and mix until well combined and the rice is just cooked. Finish with parmesan, salt and pepper and serve.