Okay….. if you are a Sri Lankan, I know my topic made you wired. But have you ever tried, at least a single spoon of pumpkin risotto…? Try, I know you can’t stop yourselves falling in love with it. 

If you ask, what’s my favourite veggie… no doubt it’s PUMPKIN. I love pumpkin more than any other. Sri Lankan pumpkin curry with coconut and the kalu pol version are the best out of the whole pumpkin recipes. I was trying this recipe in October, month full of pumpkin. The whole market was completely filled with thousands varieties of pumpkin and I can’t stop myself buying pumpkin even though my husband hates… 

Sorry… there wasn’t an any excuses with pumpkin. I cooked this delicious creamy pumpkin risotto with crispy sage and salami on top even though he refused to eat. To be honest, I was full happy to eat all those alone. Yes…!! I did.. 

Even my mother and sister argue with me about my pumpkin risotto. Dunno why people hate pumpkin this much…? Can anybody explain me… their review on my pumpkin risotto was terrible, once I did pumpkin soup. that conversation with them were too terrible. 

No matter what happen in life, I won’t stop eating pumpkin…. 

1.add hard skin & seed removed, washed  300g pumpkin chunks to the pan with 2tbs olive oil. Pan fry in low heat around 10 minuets until they are softened (time will depend on your cutting) once they are softened, blend it into a creamy purée while it is hot and keep aside. 

2.heat a pot/pan with 2tbs olive oil and add finely chopped 1 small onion and fry until translucent. 

3.add 150g risotto rice ( Arborio/ carnaroli ) along with finely chopped 5 sage leaves and fry about a minute with onion. 

4.add around 20-30ml white wine to rice and stir and let the wine gets evaporated. 

5.before all  heat a pot of water with 1 carrot, 1 medium celery stalk, 1 medium onion and salt. Prepare your broth for risotto and keep boiling in low flame until you are done with your risotto. 

6.once the wine gets evaporated add broth 1cup at a time and start to cook your risotto in medium heat. 

7.when rice is half cooked add puréed pumpkin and mix well. Continue with your risotto and cook completely. Add the required amount of broth. If you have a doubt on over cooking use 1cup of the broth at the beginning and 1/2cup at the end. 

8.and at the last minute fire off. add a nob of butter with enough parmesan cheese and serve. 

9.OPTIONAL…. I pan fried some fresh sage leaves and salami slices until they are nice and crispy. Crushed them over the risotto for extra taste. And serve with more freshly grated parmesan cheese.