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Pumpkin & Pear Risotto

Pasta & Side Dishes

Serves 4

The sweetness of the pear and texture of the pumpkin make this risotto a delicious side dish. Great with caramelized seared scallops, turkey or pork.


Roast Pumpkin

  • 1 cup Sugar, Kobucha or Butter Pumpkin, cut into 1-inch pieces
  • 1 Tbsp olive oil
  • Salt and pepper to taste
  • Dash of nutmeg


  • 5-1/2 cups chicken broth
  • 2 Tbsp butter
  • 1 Tbsp olive oil
  • 1/3 cup finely minced shallots
  • 1-1/2 cups Arborio rice
  • 1/2 cup white wine
  • 1 pear, diced into 1/4 inch pieces
  • 1 Tbsp butter
  • 1/4 cup fontina or Parmesan cheese

Roast Pumpkin

Roast pumpkin, ahead of time, with a little olive oil, salt and pepper and a hint of nutmeg in a 375 degree oven.

When tender and starting to turn brown, remove from pan, purée and set aside (can be made ahead).


Heat butter and oil in a heavy medium-size wide pot, add shallots and sauté. Add rice and stir with a wooden spoon, making sure all grains are coated with oil. Add wine and stir until completely absorbed.

Heat broth to a steady simmer in a large pot.

Once absorbed, start adding broth, a ladle at a time, stirring frequently, after each addition. After 20 minutes, of repeating this same process, the risotto will be tender, but firm.

Add pumpkin, pear, butter and cheese and stir again to combine to a creamy texture. Serve immediately.