This ingenious pumpkin recipe takes a little time because you prepare a risotto which is a complete meal in itself and then you fill the pumpkin with it. So maybe you want to make a risotto one day and then serve filled pumpkin the next day?

Filled baked pumpkin

Risotto Filled Pumpkin

Anne / Mondomio
A wonderful autumn recipe combining what nature gives us now: pumpkin, mushrooms and herbs. Of course you could prepare lots of risotto on one day and then use the rest to fill the pumpkin for next days dinner.
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Prep Time 1 hr
Cook Time 40 mins
Course main course
Servings 4


  • 1 hokkaido pumpkin
  • 2 cups risotto rice
  • 1 cup mushrooms or a couple of dried porcini mushrooms
  • 1 onion
  • 2 cloves of garlic
  • 1/2 cup dry white wine
  • 2 Tbsp olive oil
  • fresh herbs (sage rosemary)
  • vegetable broth


  • Wash the pumpkin and cut it in 6 pieces lengthwise
  • Cut two pieces of the pumpkin in bite sized chunks
  • Bake the other 4 pieces in the oven at 180 °C (350°F) until halfway soft (about 30 Minutes)
  • Dice the mushrooms and onions, mince the garlic
  • Heat the olive oil in a pot and sautè the onions
  • Add the pumpkin chunks
  • Add the risotto rice and the garlic and cook 3 more minutes
  • Deglaze with wine and stir. Keep on stiring in vegetable broth every couple of minutes. Risotto gets cooked without a lid, stiring all the time and adding fluid until the risotto is done and creamy.
  • Add the fresh herbs and salt and pepper to taste
  • Fill your baked pumpkin with the risotto and bake for 20 more Minutes
Keyword pumpkin, risotto, Vegan
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