19/10/2026
The only pumpkin you’ll want to scoop into this Halloween. 🎃
Creamy pumpkin risotto with grainy mustard and a crunchy amaretti topping… this is autumn comfort food with an Italian twist. 🍂
This recipe brings something a little unexpected to your Halloween table. Serve in a baked pumpkin for the full effect!
Serves 4 | Allow around 1 hour
You’ll need:
- 400g Riso Gallo Carnaroli rice
- 700–800g pumpkin
- 2 shallots, finely chopped
- 1 bay leaf
- 1.5 litres vegetable stock
- 8–10 amaretti biscuits
- 2 tsp grainy mustard
- 100ml dry white w**e
- 30–40g unsalted butter
- 2 tbsp extra virgin olive oil
- 60g grated Grana Padano
- Salt and pepper
Here’s how:
1. Roast the pumpkin: Season pumpkin slices with salt, pepper and a little oil. Cover with parchment and bake at 160–170°C until soft. Cool slightly, then blend into a purée.
2. Start the risotto: Gently fry the shallots and bay leaf in olive oil with a pinch of salt for 5–7 minutes.
3. Toast the rice: Add the rice and stir for 5 minutes. Pour in the w**e and let it evaporate.
4. Cook: Add simmering stock a ladle at a time, stirring occasionally, for about 17 minutes.
5. Add the pumpkin: Stir in the purée for the final 3 minutes. Add stock only as needed.
6. Make it creamy: Remove from the heat and stir in grated cheese, mustard and cold butter. Season to taste.
7. Serve: Top with crushed amaretti and serve straight away.
