Pumpkin Risotto with Aged Gouda

Makes 2 Servings


  • 2 Tbsp butter
  • 1 small yellow onion, minced
  • 1 clove garlic, minced
  • 1 cup arborio rice
  • 1 cup diced pumpkin
  • ¼ cup dry white wine
  • 2 cups chicken or vegetable stock, warmed
  • 2 more Tbsp butter
  • ⅓ cup grated aged Glasgow Glen Gouda
  • Salt and pepper to taste


  • In a medium saucepan, heat the first 2 Tbsp butter over medium-low heat. Add the onions and garlic and saute for 3 minutes, until the onions are soft.
  • Add the rice and stir it well to coat the rice in butter. Cook another minute.
  • Add the white wine, then let in absorb into the rice, stirring constantly. Stir in the pumpkin.
  • Add the warm stock ¼ cup at a time, stirring constantly. Wait until all the liquid has been absorbed before adding more stock.
  • Keep adding more stock until the rice is softened and no longer hard in the middle – about 15 minutes. Stir in the remaining butter, then add the cheese (save a little for the top). Season to taste with salt and pepper.
  • Transfer the risotto to your serving bowls, then top with a little more cheese and serve right away!