Johnny’s Pumpkin Risotto

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  • 2Servings
  • 00:15Prep Time
  • 00:50Cook Time


  • 2 small pumpkins
  • 1/2 cup short grain rice
  • 1/4 cup Parmesan cheese, grated
  • 1 onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 1 Tbsp. olive oil
  • 1 1/2 cups chicken stock
  • Johnny’s Seasoning Salt
  • Johnny’s Seasoned Pepper
  • Johnny’s Parmesan Garlic Seasoning
  • Handful of parsley


  1. Slice the tops off the pumpkins and remove the seeds.
  2. Sprinkle with Johnny’s Seasoning Salt and roast in a 350-degree oven for 30-40 minutes until the flesh of the pumpkins is soft.
  3. Add the oil, onion, and garlic to a pot and sauté until translucent.
  4. Add the rice and stir to coat.
  5. Raise the heat and add a half cup of the stock.
  6. Lower the heat to medium and stir until most of the stock is absorbed.
  7. Add another half cup of stock and continue stirring and adding stock until the rice is cooked and creamy.
  8. Scoop about a half cup of the cooked flesh out of each pumpkin and stir it into the risotto until blended.
  9. Add the cheese and fresh herbs and season to taste.
  10. Pour half the risotto into each pumpkin and sprinkle with Johnny’s Parmesan Garlic Seasoning. Top with its lid, serve hot and enjoy!