RECIPE: Roasted Pumpkin and Squash Risotto

November 19, 2013

Roasted Pumpkin and Squash Risotto

Just in time for holiday meals, a healthy and savory way to use pumpkin. Recipe from Chef Don Grace, Mercy Hospital St. Louis

Makes 4 entrée portions


  • 6 oz. Arborio rice
  • 1 qt. vegetable stock
  • 1 cup small diced yellow onion
  • 2 T. olive oil
  • 1 small pumpkin or ½ cup canned pumpkin puree
  • 2 yellow squash
  • 2 zucchini
  • 2 red bell peppers
  • Salt and pepper to taste


If using fresh pumpkin slice it into quarters, remove seeds and lightly coat with olive oil. Roast at 325 degrees for 20 to 30 minutes. Let cool. Remove the pulp and puree until smooth. Save it to fold into the risotto at the end.

Begin with dicing (medium dice) the zucchini, squash and red peppers. Lightly toss with olive oil and salt and pepper, cook it on a sheet tray in a 275 degree oven for 8 to 12 minutes. Start your risotto in a medium-size pot on low to medium heat, add the olive oil and diced onions. Stir and cook occasionally until the onions are translucent, then add the Arborio rice and enough vegetable stock to cover the rice. Stir with a rubber spatula or a wooden spoon occasionally so you don’t break the rice into small pieces. As the rice soaks up the stock, add enough to cover again until the rice is cooked through but not mushy. Lastly add the pumpkin puree, salt and pepper to taste and spoon onto the four plates. Top with the Roasted squash and peppers and serve.

Media Contacts