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Chestnut-Pumpkin Risotto

Chestnut-Pumpkin Risotto with Hazelnuts

Risotto is easy to make as long as you have all your ingredients prepped in advance. Pour everyone a glass of wine and let the conversation flow. The chef needs to balances the stock level as the rice cooks, but it's an easy, vegetarian meal for cooler weather.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine Italian
Servings 4 people


  • 6 cups Vegetable Broth
  • 2 tbsp olive oil
  • 1 shallot diced
  • 1 Carrot diced
  • 1 stick Celery diced
  • 1 1/2 cups Arborio rice
  • 1 cup White Wine
  • 1 cup Roasted Pumpkin Purée
  • 6-8 oz Cooked Chestnuts sliced
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1/2 cup grated Parmigiano Reggiano
  • 2 tbsp Butter
  • a squeeze Fresh Lemon Juice
  • 1/4 cup Hazelnuts skinned and toasted, coarsely chopped


  • Bring the broth to a simmer in a small pot on the back burner.
  • In a large pot, warm the olive over medium heat.
  • Add the shallot, carrot, and celery, and cook for several minutes, until the vegetables are softened but not browned.
  • Add the rice, stir to coat with the oil, and cook for a couple of minutes until the kernels have become opaque and look chalky.
  • Add the wine and cook, stirring, until the liquid has mostly been absorbed by the rice. Start adding the broth a ladleful at a time (about 1/2 cup), stirring and allowing most of the liquid to absorb before adding the next ladleful.
  • When you have about 1 cup of broth remaining, stir in the pumpkin purée and sliced chestnuts. Season with salt and pepper, then continue to add the remaining broth until it is used up. You want the texture to be creamy and smooth, and not thick and stodgy.
  • Finish the risotto by adding the Parmigiano-Reggiano, butter, and a squeeze of lemon juice.
  • Divide the risotto among 4 heated bowls and top with chopped hazelnuts.


* I roasted some small sweet pumpkins. This is definitely more flavorful than using canned pumpkin. However, if you are pressed for time canned pumpkin is fine too.
Keyword Chestnut, Pumpkin, Risotto
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