Recipe | Vegetarian Pumpkin Risotto with Cranberries
February 2, 2016

Hi loves!

I’ve been blogging for almost four years now, but I never really shared my passion for cooking with you guys. Especially since I’m living with my boyfriend (almost 3 years already), cooking became one of my biggest hobby’s. I can spend hours thinking about different recipes to make, and everytime I succeed in making a new recipe I’m happy as a little kid. So why didn’t I post any recipes before? That’s simply because I often make recipes which already exist, or which are heavily inspired by other recipes. So it felt a bit silly and unnecessary to post these recipes. But this recipe, which I made last week, I came up with myself! From now on, I’m planning to post my own recipes more often, or recipes which are inspired by others, with credits to the original recipes of course. So, off to the recipe; vegetarian pumpkin risotto with cranberries, and Italian cheese!

Vegetarian Pumpkin Rissotto with Cranberries and Italian Cheese Recipe

Time: 30-40 minutee (including 20 minutes cooking time)
For 2 people


Olive oil
1 Onion
120 g risotto rice
400 g pumpkin (a bag of dices, or about half of a small pumpkin)
500 ml vegetable stock
100g dried cranberries (I used 70g, but next time I’ll go for 100g)
80g Parrano cheese flakes (this cheese is made with non-animal rennet)

Ingredients Vegetarian Pumpkin Risotto

How to make it?

1) Prepare the vegetable stock in a small pan, and keep it warm.
2) Soak 10 grams of the cranberries in hot water. These will be used as a topping.
3) Fritter the onion, and saute the onion in a deep pan with some olive oil.
4) In case you bought an entire (small) pumpkin, cut half of the pumpkin in small dices of about 2×2 cm. In case you bought a bag of diced pieces, only cut the biggest pieces in half.
5) Add the pumpkin, and cook along with the onion.
6) Add the risotto rice and the rest of the cranberries, and cook for about 2 minutes while stirring.
7) Add the vegetable stock, and let this simmer for about 20 minutes, until the rice and pumpkin are ready, and the moist is gone. Make sure to stir often, to avoid the risotto from sticking to the bottom of the pan. If the moist is gone before the risotto is done, just add a bit more water.
8) When the risotto is done, you can add the cheese flakes, except for one small handful, and stir this in.
9) Your risotto is done! You can now serve it, and add the rest of the cranberries and cheese flakes as a topping.

Vegetarian Pumpkin Rissotto with Cranberries and Italian Cheese Recipe

And now I’m super curious to hear what you think! And whether you might want to make it. That would be so much fun! :D So be sure to let me know if you do :-)



Retro Sonja | Vintage Fashion Blog

3 comments on “Recipe | Vegetarian Pumpkin Risotto with Cranberries”
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    Tuesday February 2nd, 2016

    Sounds great. I used to make risotto a lot when I was at school and uni but haven’t been inspired in the last few years. Might change that now

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    Tuesday February 2nd, 2016

    Pumpkin risotto is a tipical recipe of city where I live in Italy. Your recipe looks really good….congratulations Sonja! Kisses from Italy,

    Eniwhere Fashion
    Bloglovin of Eniwhere Fashion

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    Wednesday February 3rd, 2016

    Oh, that’s such a coincidence! :D Great to hear you think it looks good :D

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