Reviewed: Apr. 2, 2012

This was delicious. The only thing I did differently was heat the liquids over low heat. I didn't need the last 1/2 cup or so of liquid. Also, I only had dried thyme, so that's what I used. We really enjoyed this, and it let me use up half a can of pumpkin that I had sitting in my pantry. Now, I just need to use up the other half!

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Reviewer:

HuskerGirl

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Reviewed: Jun. 29, 2010

This was lovely comfort food on a cold evening. I added mushrooms as per a fewother reviews, and also tried some of the mixture with canned tuna stirred in as a complete meal option.

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Reviewer:

Chicken

Cooking Level: Intermediate

Home Town: Dunedin, Otago, New Zealand

Living In: Christchurch, Canterbury, New Zealand

Reviewed: Nov. 28, 2009

I would eat this every day if I could! I made a smaller batch before Thanksgiving to try it out, and loved it so much I made a double batch on Thanksgiving so I'd have plenty of leftovers! I made it with the mushrooms and served it inside roasted acorn squash halves, and it was a huge hit!

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Reviewer:

LilMama84

Cooking Level: Intermediate

Home Town: Salem, Massachusetts, USA

Living In: Richmond, Virginia, USA

Reviewed: Nov. 17, 2009

This recipe is absolutely delicious! It is however, time-consuming as risotto is - but well worth it for the excellent taste and texture. I used a bit more white wine than the recipe called for, and it had a nice finish to it. I will make this again; the parmesan cheese makes a wonderful topping.

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Reviewer:

Memorist

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Annapolis, Maryland, USA

Reviewed: Nov. 12, 2009

I adore this recipe. I am pretty much addicted to all things pumpkin! This had a good flavor and not overwhelmingly pumpkiny. I made a couple of small changes... I omitted the wine and added a splash of vinegar + water. I used more than 1 cup of pumpkin because I had a large already opened can and didn't want to waste. I used dry thyme. And I added a lot of mushrooms.

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Reviewer:

Leah

Cooking Level: Intermediate

Home Town: Port Townsend, Washington, USA

Living In: Bremerton, Washington, USA

Reviewed: Nov. 3, 2009

This was okay. I also thought the pumpkin flavor was rather mild. Maybe that's the point? I had a sugar pumpkin I needed to use and it served it's purpose well. Not sure what the difference would be using canned versus a roasted pumpkin? It was a great color though and tasted just fine, but nothing amazing. I also added a bit of chopped mushrooms. I'll try again next fall.

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Reviewer:

Tbone7

Cooking Level: Intermediate

Home Town: Hanover, Pennsylvania, USA

Living In: South Grafton, Massachusetts, USA

Reviewed: Oct. 31, 2009

I turned this into a main course by adding shittake mushrooms, shrimp, asparagus and topped with walnuts. It was easy to make and was enjoyed by all.

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Reviewer:

Angie

Reviewed: Oct. 31, 2009

Excellent recipe!! I've made this a few times now and love it every time. I normally roast a sugar pumpkin rather than using canned and toss all of it in so probably have a good 3-4 times the amount of pumpkin called for. I like the chunky texture of mixing in fresh pumpkin rather than the pureed canned kind. Also substituting hard cider for the white wine is very tasty!

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Reviewer:

amberk

Reviewed: Oct. 28, 2009

Made as written. Excellent side dish. Didn't taste too much pumpkin but definitely a different taste than plain risotto. Was a perfect side dish to pork roast.

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Reviewer:

GailRT

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Oct. 27, 2009

This was a tasty generic risotto. This subtlety of the pumpkin was overpowered by the other components of the dish. I tried to bring out the pumpkin by skipping the bouillon, but the flavor was still lost amongst the onions, garlic, and parmesan. Still tasty though!

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