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Pumpkin Risotto

best: yellow nutmeg pumpkin

  • 350g of pumpkin flesh
  • 50g of bacon, diced
  • 60g of finely cut onions
  • 250g of risotto rice
  • 5 tbsp of olive oil
  • 2 cloves of garlic, pressed
  • 40g of butter
  • 50g of Parmesan, freshly grated
  • 1 litre of vegetable stock (or mild soup)
  • 1 decilitre of white wine
  • 1 tbsp of chopped parsley
  • 4 tbsp of roasted pumpkin seeds
  • Salt
  • Pepper
  • Cream to your liking
  • Parmesan


Cut pumpkin flesh into 1cm-large dices, salt, squeeze out slightly after 30 minutes.
Heat olive oil in a deep pot, roast diced bacon, add onions and wait until transparent (not brown).
Add rice, deglaze with wine, reduce heat and slowly add hot vegetable stock while continuously stirring. The rice must never swim. Add pumpkin dices after about 12 minutes. As soon as the rice is firm to the bite, add butter, Parmesan, chopped parsley, garlic, pumpkin seeds, salt and pepper. (Adding of cream makes the risotto richer). Sprinkle with Parmesan before serving.

If you want to enhance the pumpkin aroma you can add a couple of drops of pumpkinseed oil before serving.

Hope that it turns out well !

Gasthaus Wachtberg
Rudolf Gebetsroither
Wachtbergstrasse 79
4852 Weyregg am Attersee
Tel.: +43 (0)7664 2633
Fax: +43 (0)7664 2633