Embrace the warm autumn flavours of roast pumpkin and feta risotto. Tender slices of pumpkin and onion are roasted until caramelized before being blended with stock and creamy feta. Meanwhile, Arborio rice simmers before adding in the creamy pumpkin mixture for an earthy, creamy fall meal.

Why you'll love this recipe
Pumpkin. This recipe celebrates the natural sweetness of roast pumpkin, making it a must-try for anyone who adores pumpkin-based dishes like a Thick Pumpkin Soup or Pumpkin Pasta.
Autumn vibes. With cozy ingredients like butternut pumpkin (or butternut squash), sage, and creamy risotto, this dish captures the essence of fall like a Hearty Goulash or Eggplant Involtini.
Easy. This pumpkin and feta risotto is straightforward to make, ideal for those who enjoy classic rice dishes like Mushroom Risotto or Creamy Chicken Risotto.
Customizable. Add in your favourite protein like leftover Roast Chicken or Roast Turkey, mix-and-match your pumpkin, and swap herbs and spices to suit your preferences.
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Ingredients

Brown onion & garlic. Typical risotto additions.
Arborio rice. This short-grain rice is essential for achieving the signature creamy texture of the pumpkin risotto due to its high starch content. Find our more information about the types of rice and how to cook them and the history of risotto.
Stock. I use Chicken Stock which is always in my freezer, but use whatever you have on hand.
Pumpkin. I've used both butternut pumpkin (or butternut squash) and Kent pumpkin (an Australian variety). Use what you have available to you, but note the roasting time may vary.
Flavouring. Cumin, dried sage, salt and pepper.
Feta. I recommend a Danish feta as it is softer in texture and allows the sauce to become really creamy (which is perfect for risotto). Other varieties of feta can be a bit tougher in texture which could change the overall risotto.
Parmesan. I recommend using block parmesan that you grate. It's sharper in flavour in comparison to pre-grated or shelf-stable varieties.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
How to make pumpkin risotto

Step 1: Add evenly sliced pumpkin and onions to a baking tray with a head of garlic. Coat in olive oil, cumin, sage, salt and pepper. Bake for 45 minutes @180°C (360°F).
Leave the pumpkin skin on (it's easier to remove once the pumpkin is cooked).
If using different varieties of pumpkin, adjust baking time as required.

Step 2: Add arborio rice to the pan and toss gently, then add 2 cups of the vegetable stock and let it come to the boil. Once bubbling, lower heat and stir every ~5minutes until liquid has been absorbed by the rice (approx. 20 minutes).
This should align with the pumpkin being removed.

Step 3: Once the pumpkin is done (it should be soft to press all the way through with a fork or skewer), remove the pumpkin from the oven and gently peel the skin off (using tongs and a fork).
Add pumpkin, garlic, feta, onion and the remaining stock to a food processor or blender and blend until desired texture (doesn't have to be completely smooth, but this is recommended for a silky finish).

Step 4: Add blended pumpkin mixture to the risotto and mix well. The mixture will look very pumpkin-soup like, but the rice will continue to absorb the liquid until you can push an area of the risotto to the side and it very slowly flows back (as pictured).
The risotto will be done when the rice is tender to bite into, but not hard.

Step 5: Let rest for 2-3 minutes, then mix in ¼ cup milk and top with additional feta, parmesan, and any other additions. Serve and enjoy!
Top Tip
Stir. Stir. Stir!! Stirring helps release the starch from the arborio rice, creating that signature creamy texture. Don’t skip this step!
Don’t Skip the Resting Period. Let the risotto sit off the heat for 2-3 minutes before serving—this allows the flavors to meld and the texture to set.
Creamy Finish. Restaurants add a knob of butter before serving to get that super creamy finish. I use a bit of milk instead!
Substitutions and variations
Arborio rice. Sometimes called "risotto rice" is a short-grain rice with a high starch content which helps the creaminess of the risotto. Long-grain rice is not optimal, but you could substitute for Carnaroli rice or even sushi rice in a pinch.
Stock. I've used both chicken stock and vegetable stock. Depending on your preferences, you can use what you wish for a slightly different profile.
Keep in mind - Arborio rice to stock ratio is 3:1 (for every 1 cup of risotto rice, you'll need 3 cups of liquid).
Pumpkin. I've used butternut pumpkin (or butternut squash in America) and Kent pumpkin for this recipe. Both are delicious and offer a slightly different profile. Adjust with what is in season, but keep an eye on the roasting time if texture is different.
Add some Protein. For a more substantial meal, consider incorporating cooked and chopped chicken, sausage or crumbled tofu.
Enjoy Spice? If you like a touch of heat, add a red chilli to the pumpkin mixture, or a pinch of flakes before serving.

How to store leftover risotto?
Leftovers are best stored in an airtight container in the refrigerator within two hours of cooking. The creamy texture can break down slightly, so plan to eat it within 2-3 days for the best results. But it can be eaten within 4-5 days after cooking if stored correctly (the texture just won't be as nice).
How to reheat risotto?
Pan. Similar to when first cooking, slow heating is best. Add a splash of broth or water to the pan and reheat over low heat, stirring constantly, until warmed through (approx. 5 minutes).
Microwave. If you don't have access to a pan, you can reheat in a microwave but do it on a lower heat and very gently. Add a splash of water and stir every minute or so after reheating on low heat (this will take about 5 minutes to heat all the way through.
Can you freeze risotto?

While technically possible, freezing risotto isn't ideal as it can impact the texture of the rice, making it mushy. If you do freeze it, portion it out after cooking and cool completely before storing in airtight containers for up to 2 months. Thaw overnight in the refrigerator and reheat gently as described above.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
The perfect risotto should have a creamy consistency that flows slowly when a spoon is run through it. The rice should be al dente, meaning cooked through with a slight bite in the center. The overall look should be cohesive, with the rice and other ingredients well-integrated.
A good rule of thumb is to use ½ cup of uncooked arborio rice per person. This will yield a satisfying portion, but you can adjust it slightly based on your desired serving size and whether you're offering other side dishes or adding vegetables to the risotto.
The best rice for risotto is Arborio rice. This short-grain Italian rice is specifically chosen for its high starch content. The starch released during cooking helps create the signature creamy texture of risotto. In a pinch, you can substitute with other short-grain varieties like Carnaroli rice (another Italian option) or even good quality sushi rice, although the texture might be slightly less creamy.
Other vegetarian meals to try
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Recipe

Roast Pumpkin and Feta Risotto
Equipment
Ingredients
Risotto Ingredients
- 1 brown onion quartered
- 1 cup arborio rice See Note 1
- 3 cups stock vegetable or chicken stock
- ¼ (1 lb/500g) pumpkin evenly chopped, skin on, See Note 2
- 1 head garlic top cut off
- 10 g (1 tbsp) cumin
- 10 g (1 tbsp) dried sage
- 20 ml (1 ½ tbsp) extra virgin olive oil
- 200 g (7 oz) feta Danish (smooth)
- 50 g (2 oz) parmesan freshly grated is recommended
- S&P to taste don't skip
Instructions
Bake Vegetables
- Add pumpkin, onion and garlic to a baking tray and coat with olive oil, cumin, sage, salt and pepper. Bake for 45minutes @180? (360?) or until soft to poke with a fork or skewer.
Begin Risotto
- Add arborio rice to the pan and toss gently then add 2 cups of the vegetable stock, let it come to the boil. Once bubbling, lower heat and stir every couple of minutes until liquid has been absorbed by the rice (approx. 20 minutes).
Remove Vegetables
- Remove vegetables from the oven and let cool slightly. The skin of the pumpkin should come off easily with a fork and tongs. Blend vegetables with feta and remaining stock until smooth.
Combine
- Add pumpkin mixture to the rice mixture. Continue to stir every couple of minutes. The rice will be done when tender to bite but not hard and the mixture slowly flows when pushed.
- Let rest for 2-3 minutes then top with parmesan and any additional feta. See post for tips on storing, reheating and freezing.
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