New This Month

Duck and Pumpkin Risotto with Spicy Pumpkin Seeds


This wonderful risotto is a perfect fall dish courtesy of Emeril Lagasse.

  • Servings: 4

Source: The Martha Stewart Show, October Fall 2008


  • 1 small sugar pumpkin, peeled, seeded, and cut into 1/2-inch pieces (2 cups)
  • 1 tablespoon olive oil
  • 2 cups shredded Roast Duck, rendered duck fat reserved separately
  • 1/4 cup chopped onions
  • 2 cups Arborio or Carnaroli rice
  • 1 tablespoon very finely chopped garlic
  • 6 to 8 cups Brown Chicken Stock
  • 1 1/2 teaspoons coarse salt
  • Freshly ground black pepper
  • 1 tablespoon unsalted butter, room temperature
  • 1/2 cup heavy cream
  • 1/4 cup chopped fresh basil
  • 1/2 cup freshly grated Parmesan cheese, plus more for garnish
  • 1/2 cup %%component_recipe_title%%
  • Chopped chives, for garnish


  1. Preheat oven to 450 degrees. Place pumpkin on a rimmed baking sheet and roast until pumpkin is tender, 30 to 35 minutes, rotating baking sheet halfway through.

  2. Heat oil in a large saucepan along with 2 tablespoons reserved duck fat over high heat. Add onions and cook, stirring, for 1 minute. Stir in rice and cook, stirring, for 1 minute; stir in pumpkin and garlic. Stir in 1 1/2 cups stock and season with salt and pepper; bring to a boil.

  3. Reduce heat to medium and continue to cook, stirring. Add stock, 1 cup at a time, stirring until liquid is fully absorbed before each addition, until rice is al dente, 16 to 18 minutes.

  4. Stir in shredded duck, butter, heavy cream, basil, and cheese; continue cooking until rice is tender and creamy, about 2 minutes more. Serve risotto immediately garnished with pumpkin seeds, chives, and more cheese, if desired.

Reviews Add a comment

  • MS11879691
    21 OCT, 2008
    ok, i made this with a roasted chicken that you purchase from the deli. I deboned the meat off the chicken and than did the same thing they did with the duck bones to make the brown stock. Everything else i did the same and it was delish. My husband and my sons girlfriend both ate and loved it and my husband who does not care for squash ate the pumpkin and enjoyed it.
  • SFBayGardenGirl
    20 OCT, 2008
    This tasted great - I didn't have duck meat or pumpkin on hand, so I just did a parmesan risotto, but it was my first time making it and it turned out fantastic. Thanks!