Pureed Pumpkin Risotto with Walnuts

I can’t think of anything more homely than this pumpkin risotto, it sings with the flavours of autumn and winter and is perfect comfort food.

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

Winter Squash Risotto.

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

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

Food is rarely innovative or new, but reworkings of things that make our bellies and taste buds go, mmmmmm.

This recipe works with my favourite pumpkin buddies, blue cheese, and nuts.

The walnuts provide an earthy counterpoint and the Roquefort an acidity and saltiness.

The Roquefort is a great alternative to the much more common grated parmesan cheese.

If your house is anything like mine you will definitely have some blue cheese and nuts lying around at during winter so why not do something new with them?

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 in Europe like me then store-bought puree will be largely unheard of. It is fortunately very easy to make and it freezes very well.

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 200ยฐC or 400ยฐF.

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

Cooking The Perfect Risotto Is Easy.

Like all good risotto recipes, this one is not quick but requires no skill.

If you can stir you can make this, the secret is patience and nothing else.

I have seen all sorts of foolproof shortcut risotto recipes and they always confuse me a little as to why they exist.

This recipe is foolproof, shortcuts are not required!

It does not matter whether you are cooking this, my pea and ham risotto or my spinach and mushroom risotto, the technique is the same.

Fry some risotto rice, add some stock little by little and stir. I find it even easier whilst liberally lubricating your arm with wine and keeping your head clear with good music.

Keep going until the rice is cooked, Iโ€™m not sure it gets any more simple than that.

There is of course always the great risotto debate, should it be “thick” or should it “flow”.

The answer to this is it really does not matter, whichever way you like it.

Naturally, the interweb is loaded with people who will tell you that you are wrong, but it is your dinner what business is it of mine?

I usually cook mine so that it flows “like lava”, but as you can see from these pictures all you need to do is cook it on a little longer and it will hold together.

Landscape image of a pureed pumpkin risotto with blue cheese and walnuts served in a black bowl with spoon taking a portion
Pureed Pumpkin Risotto Recipe

Pureed Pumpkin Risotto Recipe

Yield: 2
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

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

Ingredients

  • 500 ml Vegetable Stock
  • 50 g Butter
  • 50 g Onion
  • 35g Celery
  • 1 Garlic Clove
  • 1 Tbsp Dried Sage
  • 150 g Risotto Rice
  • 125 ml White Wine
  • 150 g Pumpkin Puree
  • 50 g Roquefort Cheese
  • 50 g Shelled Walnuts
  • Salt and Pepper to Taste

Instructions

  1. Finely chop 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. Then 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 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 bring to temperature, 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.

Notes

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

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 486 Total Fat: 29g Saturated Fat: 18g Trans Fat: 1g Unsaturated Fat: 9g Cholesterol: 76mg Sodium: 1489mg Carbohydrates: 37g Net Carbohydrates: 0g Fiber: 3g Sugar: 6g Sugar Alcohols: 0g Protein: 10g
Calorific details are provided by a third-party application and are to be used as indicative figures only.

24 thoughts on this Recipe:

  1. This looks so tasty! I think the combination of the walnuts, pumpkin and blue cheese sounds like a real winner.

  2. This looks lush Brian I absolutely love the idea of adding blue cheese Roquefort in particular( I love it )and the walnuts. What an addition! Brilliant and I will definitely make this. Kids and hubby would love it .

  3. Hey! Thanks for sharing this recipe! We prepared it yesterday with minor adaptations and were excited – this bright orange color, blue-white cheese and crunchy nuts. We translated it to german and wrote it down.

  4. I can really do with that bowl of risotto now as we wait for the storm to pass away! Loved reading your post and the way you describe the cooking process and I can really visualise the whole process and how comforting the end result will be. Not really a fan of blue cheese but I can always substitute it with my favourite cheese. ๐Ÿ™‚

  5. Love how you describe cooking and food… “Cooking is really simple, it is a series of techniques which can all be learned and then a set of flavours and textures that work well together, then you can play those ideas together in the same way music and takes chords and notes to form riffs. Food is rarely innovative or new, but reworkings of things that make our bellies and tastebuds go, Mmmmmmm.” So true!

    This is made with a lot of love and care. Looks so comforting and delicious!

  6. Wow! I took one look at this risotto and seriously wished you were my next door neighbor. You’re right about it just taking a little time and patience — I like the music aspect… and I would add a glass of wine to sip— tee hee!

  7. Ooo I make squash risottos often but I haven’t thought about adding roquefort or walnuts – may have to hide the blue cheese from Hungry Hubby but I would love it! Happy New Year Brian ๐Ÿ˜€

    • Hehe, hide the cheese sounds like an interesting game… We bought so much of the stuff this Hexmas I almost ran out of idea for it, almost ๐Ÿ˜‰

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