Healthy lunch

Golden pumpkin risotto (for 4)


  • 450g of cleaned pumpkin
  • 2 finely chopped red onions
  • 3 chopped garlic cloves
  • 300g risotto rice (dry)
  • 1.5dl white dry wine
  • 1l vegetable broth (Foodstudio)
  • 100g Parmigiano Reggiano cheese
  • 10g of coconut oil
  • Himalayan pink salt/pepper
  • Nutmeg
  • Saffron
  • 50g of roasted pumpkin seeds


Chop the pumpkin into small cubes.

Place the coconut oil, onion, garlic and a few saffron threads in a pot and cook over medium heat until the onion is translucent. Add the rice and heat for a few more minutes. Then add the pumpkin and again heat for a few more minutes. Add the wine and let it boil for a while.

Next, start adding hot broth one ladle at a time, stirring the risotto constantly. The more you stir the risotto, the more starch is released from the rice and the creamier the final result will be. 

At the end, season with salt, pepper and freshly grated nutmeg.
Serve the risotto with grated Parmigiano Reggiano and roasted pumpkin seeds.


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