Nov 2, 2010
The Menzinator
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Braised Pumpkin with Spiced Risotto

Remember this lovely green pumpkin?

Well, I turned half of it into something delicious with it last night for World Vegan Day. A recipe straight from my own head too (with a wee bit of inspiration from Mario B.) Braised Pumpkin and Spiced Risotto : d

Braised Pumpkin


2 T olive oil
1 medium onion, sliced
1/2 of a large pumpkin, cubed
2 cloves garlic, minced
~1/4 c white wine
3 T brown sugar
1 T dried sage
salt & pepper to taste


Heat the oil over medium heat in a large skillet and add the onions. Let them brown.

Once the onions are browned add the pumpkin and garlic. Add just enough wine to halfway cover the pumpkin. Start with 1/4 cup and build from there.

Add the brown sugar, sage, and salt and pepper. Reduce the heat to medium-low, cover and let the pumpkin cook until easily pierced with a fork.

Remove the lid and raise the heat to high. Let the remaining liquid boil away, tossing the vegetables frequently, until you have a thick sauce. Garnish with sage and serve over a bed of spiced risotto.

Spiced Risotto


2 T butter or vegan margarine
1 medium onion, diced
1 c. arborio rice
1.5 c. white wine
2 c. water
1 t cinnamon
1/4 t ground cloves
1/4 t ground nutmeg
2 whole allspice berries
salt to taste


Heat the water. In a separate pot over medium heat, melt the butter. Add the onions and fry very until translucent.

When the onions have softened, add the rice and stir constantly for 1 minute until the rice starts to become translucent. Add the wine and keep stirring.

Once the wine has cooked into the rice, add your first ladle of hot water, spices, and salt. Turn down the heat to a simmer so the rice doesn’t cook too quickly on the outside. Keep adding water one ladle at a time as it is absorbed by the rice. This will take about 15 minutes until the rice is cooked.

Remove from the heat, cover, and let stand for 2 minutes.

Related Posts:

previous post: World Vegan Day | next post: Drop Sets

No Comments

  • This looks delicious! I love risotto!!

  • Looks amazing!

  • Ok that looks incredible!!

    I have never made risotto before because I am terribly intimidated by it. But if the result is yummy food like this then maybe I should just give it a try?

  • I haven’t made risotto in forever because it is such a time committment! Can you just send me some of your leftovers? Please?

  • looks great. i have never had a green pumpkin. have you ever seen cinderella pumpkins? i hope so, i want to find out what they taste like

  • What a delicious recipe for pumpkin. I love the idea of a spiced risotto that pairs up well with it. There’s actually a pumpkin linkup going on right now at Moms Crazy Cooking. You should go and link this recipe up.

  • Yummmm! I love the idea of a spiced risotto! So perfect for fall.

  • Mario B has some great recipes — this looks great!

  • Wow! What a yummy lookin’ meal! I’ve never thought to make savoury pumpkin. Looks great!

  • That pumpkin looks awesome! I love that the risotto uses all that white wine…must’ve been so flavorful :)

  • I’ve never had a green pumpkin before. Does it taste just like ‘normal’ pumpkin?

  • Thanks so much for linking-up your recipe to THIS WEEK’S CRAVINGS, we are so excited about all the pumpkin recipes being shared! Don’t forget to link-back to the host you found this blog hop party from! We really appreciate it! And come back next week too for blog hop “Thanksgiving Treats”. Thanks again for linking up.

  • Isn’t it crazy how versatile pumpkins and squashes are? I’m so amazed at all the delicious meals we can whip up with them:) This looks like a great one!

  • This look fantastic! I don’t think I’ve ever seen whole allspice berries be used in a risotto; this must have been delicious. :)

    Thanks for stopping by my blog – lovely to meet you!

  • I love risotto, but have to admit I’ve never thought of this combo – so interesting!

    Thanks for linking to This Week’s Cravings!

  • Fun recipe! you know i’m yet to cook with pumpkin! This fall is definitely the time to start!

  • I’ve so far only made risotto about 3 times, and each time, it was fantastic. It takes a bit more time, but so worth it! I love the idea of braised pumpkin paired with this! Screams autumn in the warmest, most delicious manner!

  • [...] This post was mentioned on Twitter by Melissa Dion, Samantha Menzies. Samantha Menzies said: Braised Pumpkin with Spiced Risotto [...]

  • Nice job on the risotto! It’s been so long since I made risotto that I’ve forgotten how good it is, and I’m impressed by your spiced version (especially the use of sage, one of my favorite herbs). Nice recipe from your head ;)

  • Oh goodness this looks just fantastic! I have a butternut squash sitting on the kitchen counter, begging to be prepared, and I’m thinking I could sub it in for the pumpkin in this recipe…

    Thank you for sharing such a tasty fall dish!

  • Risotto is so good but I have never attempted to make it at home.. I’m not good with rice :D

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Samantha Menzies
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  • Samantha Menzies is an opinionated young firecracker who just happens to enjoy distracting web surfers with chronicles of her mildly entertaining daily pursuits.

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