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Pumpkin Risotto & Blue Cheese

This pumpkin risotto is cooked in the classic way resulting in a rich and creamy autumn meal featuring blue cheese, walnuts and sage!

Portrait close up image of a pureed pumpkin risotto with blue cheese and walnuts served in a black bowl with spoon taking a portion

The Best Autumn Risotto!

I love cooking risotto, for me it is a dish that I cook when I don’t know what else to cook.

You can make them from pretty much any ingredients you have lying around. Mine vary from smoked mackerel and pea risotto all the way through to a delicious tomato risotto.

The cathartic adding of stock and stirring whilst sipping wine and listening to music is my idea of relaxing.

This pumpkin risotto recipe uses some of the finest autumnal ingredients that just work well together to create comfort food heaven.

Pumpkin is such a great ingredient at this time of year. This pumpkin risotto relies on sage, blue cheese and walnuts to create perfect flavour combinations.

This cooking malarkey is simple!

It is nothing more than a series of techniques which can all be learned.

Then you need a set of flavours and textures that work well together. You can mix and match those in the same way music takes chords and notes to form riffs.

Portrait overhead image of a pureed pumpkin risotto with blue cheese and walnuts served in a black bowl

How to Make Pumpkin Puree.

If you are from the UK like me then store-bought puree will be largely unheard of.

It is fortunately very easy to make and it freezes very well so there are no excuses for skipping this pureed pumpkin risotto.

I usually use butternut squash for this as they yield a better quantity for two or the smaller family.

Cut your pumpkin or butternut squash in half, scoop out the seeds and then rub some olive oil into the cut face.

Sprinkle over some salt and pepper and roast for an hour and a half or until soft at 200°C or 400°F.

Then allow to cool, scoop out the flesh and pass through a vegetable mill or blend.

Portrait image of a pureed pumpkin risotto with blue cheese and walnuts served in two black bowls

Pumpkin Recipes for Two.

I spent years not cooking with pumpkin because I hate waste.

When you are cooking dinner for two, even the smallest of butternut squashes can leave a load of left overs.

But fear not, I have a few pumpkin recipes that mean you can have a pumpkin feast whilst not feel like you are eating the same thing day after day.

The first thing you need to do is understand how to store squash or pumpkin when you have cut it open.

Try and keep it in a large “lump” and wrap it tightly in cling film and keep it in the fridge. You should get 3 or 4 days out of it.

I personally do not like freezing pumpkin unless it has been pureed!

Now the recipes, here you go:

And if you absolutely need dessert then you could follow up this pumpkin and blue cheese risotto with this small pumpkin cake designed for two!

Square image of a pureed pumpkin risotto with blue cheese and walnuts served in a black bowl with spoon taking a portion
Yield: 2

Pureed Pumpkin Risotto Recipe with Blue Cheese and Walnuts

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Pumpkin puree is at the heart of this delicious and comforting pumpkin risotto. It is joined by walnuts for earthiness and Roquefort for salty acidity.


  • 150 g (3/4 Cup) Risotto Rice
  • 60 g (4 Tbsp) Butter
  • 50 g (1/3 Cup) Onion
  • 35 g (1/3 Cup) Celery
  • 125 ml (1/2 Cup) White Wine
  • 500 ml (2 Cups) Vegetable Stock
  • 1 Garlic Clove
  • 1 Tbsp Dried Sage
  • 175 g (1 Cup) Pumpkin Puree
  • 75 g (3/4 Cup) Roquefort Cheese
  • 75 g (2/3 Cup) Shelled Walnuts
  • Salt and Pepper to Taste


  1. Finely dice the onion, garlic and celery.
  2. Heat the vegetable stock to a slow simmer.
  3. In a large frying pan heat the half of the butter over a medium heat.
  4. Add the finely chopped onion and celery and cook for 10 mins until softened.
  5. Turn the het up to medium high and add the rice.
  6. Stir until the grains become translucent at the edges, this should take 2 minutes or so.
  7. Pour in the white wine and stir until almost all of the wine has disappeared, then add in the dried sage.
  8. Turn the heat down a little and slowly stir in the hot vegetable stock a ladle full at a time.
  9. Stir continually, making sure almost all of the stock has been incorporated each time and the pan is almost dry.
  10. Repeat this until all of the stock is incorporated and the rice is cooked with a very slight bite which should take between 25 and 35 mins.
  11. Stir in the pumpkin puree and warm through, then place on a lid and allow to rest for 3-4 mins.
  12. Whilst it is resting take the remaining of butter and melt in a separate pan and use it to toast off the walnuts.
  13. Serve with the butter-toasted walnuts and crumbled Roquefort.


The amount of salt required will vary greatly depending on your stock so you will need to rely on your taste buds!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 486Total Fat: 29gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 76mgSodium: 1489mgCarbohydrates: 37gFiber: 3gSugar: 6gProtein: 10g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

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