Halloween Leftovers – Pumpkin Risotto with Goat Cheese

Halloween Leftovers – Pumpkin Risotto with Goat Cheese

Ingredients (for 4 persons)

  • 350 g (12.35 oz.) risotto rice
  • 1 onion
  • 1 garlic clove
  • 100 ml (3.37 fl. oz.) white wine
  • Half a pumpkin
  • 100 g (3.53 oz.) fresh goat cheese
  • 40 g (1.41 oz.) Parmesan cheese
  • Handful of pumpkin seeds
  • Vegetable broth (approx. 900 ml/30.43 fl. oz.)
  • Sage to taste
  • Salt

Tools needed


  1. Preheat the oven to 200°C (392° F). Cut the pumpkin into cubes and chop the onion.
  2. Put the pumpkin cubes and garlic in a baking dish with a little olive oil and pinch of salt and bake in the oven for 30 minutes.
  3. Sauté the chopped onion with a splash of olive oil in a pan until translucent. Add the rice and white wine. Allow the risotto rice to absorb the wine. After all the wine is absorbed, add a ladle of vegetable broth. Allow to absorb while stirring occasionally. Continue until the risotto has cooked gently for around 20 minutes.
  4. In the meantime, sauté the sage in a little oil until crispy.
  5. Put the pumpkin cubes, garlic and goat cheese in a food processor or blender and process until a smooth puree forms.
  6. Grate the Parmesan cheese. Stir the pumpkin puree into the risotto rice and add 30 g (1.05 oz.) of the Parmesan cheese and the salt.
  7. Spoon the risotto onto a plate and top with the pumpkin seeds and sautéed sage. Grate the remaining Parmesan cheese on top. Bon appetit!

Want to prepare the dish for more or fewer people?

  • 2 persons: cut all ingredients in half, such as 175 (6.17 oz.) risotto rice and 450 ml (15.22 fl. oz.) broth.
  • 8 persons: double all ingredients, such as 700 g (25 oz.) risotto rice and 1800 ml (60.87 fl. oz.) broth.