Pumpkin risotto with Canadian mulled wine

Get creative with this recipe right after Halloween!

Trying to find more foods to stay with the cozy fall warm spirit? Chef Micah Trainor shows us how to make a pumpkin risotto with Canadian mulled wine! This delicious dinner will be sure to leave your family wanting more…


Pumpkin Risotto



4 servings
15 minutes 


  1. Combine all ingredients in a large pot on medium-low heat. 
  2. Simmer for 10 minutes then turn the heat off. 
  3. Strain and serve warm!



4 servings
30 minutes 


  1. Preheat your oven to 400F.
  2. Cut open the pumpkin, remove the seeds, and drizzle with olive oil and salt.
  3. Roast until tender (roughly 25-30 minutes)
  4. Heat chicken stock in a saucepan on high heat.
  5. In a large pan melt 2 tbsps butter and add shallots. Add rice and coat it with the butter and shallots for 1 minute. 
  6. Pour in white wine and reduce by 1⁄2.
  7. Add 1 ladle of chicken stock and stir, every few minutes until almost cooked.
  8. With the last cup of chicken stock, blend roasted pumpkin (no skin)
  9. Add in pumpkin & stock mixture, 1 cup grated parmesan, and remaining butter. Finish cooking on low heat.
  10. Salt & pepper the risotto and taste to adjust.