Lola’s Kitchen: Pumpkin and Apple Risotto Recipe

Posted November 13, 2015 by Lola in Lola's Kitchen / 26 Comments

Lola’s Kitchen is a feature on Lola’s Reviews where I talk about all things related to food, cooking and baking. These posts can be recipe posts, tens list posts about food or recipes or more discussion type posts about food. I love cooking and spend some time in the kitchen almost every day, so I wanted to give it a place on my blog as well. The banner for this feature is designed by Michelle from Limabean Designs.

I had originally included this risotto as a variation tip in my Risotto Recipe, but as it is differently enough and I wanted to feature some pumpkin recipes on my blog, I decided to include it as it’s own post as well. A short mention as a variation tip doens’t do this dish justice. When it is autumn I like to make this risotto. It’s filled with warm pumpkin and apple and cinnamon. The pumpkin and apple get soft in the oven and it’s the perfect combination with the cinnamon flavoured rice.
This recipe is based on her The Cozy Apron her Roasted Pumpkin Risotto
Pumpkin and Apple Risotto close-up


  • Pumpkin – half a pumpkin
  • Apples – 2
  • Onion – 1
  • Risotto Rice/ arborio rice – 250 gram/ 1 1/4 cup
  • Water – 1 liter/ 4 cups
  • Low Salt Vegetable Bouillon cubes – 2
  • Cinnamon – 1 teaspoon
  • Olive Oil

This recipe feeds around 4 people.
Pumpkin and Apple Risotto Ingredients


  1. Slice and the dice the onion in small pieces and throw it in the wok, add some olive oil. Don’t bake it yet, but prepare the other ignredients first.
  2. Preheat the oven to 200 degrees celcius/ 392 degrees fahrenheit. Then peel, slice and dice the pumpkin and apples into tiny squares. Place the pumpkin and apple squares on a baking sheet covered plate and place in the oven for 20 minutes.
  3. Now bake the onion in the wok till translucent.
  4. Add the rice, the water combined with the bouillon cubes and the cinnamon. Let it cook for about 20 minutes.
  5. Once the apple and pumpkin are done, get them out of the oven. Pick up the baking sheet, fold it in two and hold on the top, then shake it so the apple and pumpkin fall into the wok. Stir till combined.
  6. Enjoy your risotto!


Pumpkin and Apple squares

Onion baking

Add Rice

Add water and bouillon cubes

Add cinnamon

After cooking

Pumpkin and Apple Risotto

Variation Tips

  • Pumpkin Spice. I know in america they often sell pumpkin spice and I think that would work great too instead of cinnamon.
  • Pumpkin, corn and apple Risotto. Add a small can of corn to the recipe, to add soem colour and extra veggies.
  • Pumpkin and Apple Risotto with meat. If you like soem meat with your risotto either add saucages like The Cozy Apron does in ehr recipe or add some chicken.

What’s your favourite pumpkin dish for dinner?

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26 responses to “Lola’s Kitchen: Pumpkin and Apple Risotto Recipe

    • This was the first pumpkin dinner dish I tried. I also made a curry with pumpkin once, but that one wasn’t a big succes. For pumpkin desserts I have tried pumpkin cookies, which were great, and a pumpkin pie, but that was a disaster, lol.

    • I really like pumpkin too, this is my favourite dinenr recipe with it so far. I hope you and your family like this one and that even your pickiest eater will like it. I am a picky eater too, so I can relate 😉

  1. I’m totally curious about this, though I’m not sure about the cinnamon? Is it a subtle flavour?

    We always eat pumpkin as a savoury thing (roasted, mashed, steamed, soup, etc) and it’s the perfect addition to risotto, I’ll have to give this a try! 🙂
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