An easy to prepare, light and tasty dish that will take you on a journey! Especially if you accompany it with a glass of Rodambelo from Oenou Yi – Ktima Vassiliades winery!


  • 750gr. peeled pumpkin, cut into cubes
  • 3 tbsp. olive oil
  • 1 onion, finely chopped
  • 2 cups Arborio rice
  • 1/3 cup Playia White Dry
  • 1 tbsp. fresh thyme
  • 5-6 cups vegetable stock, heated
  • 1/3 cup grated parmesan
  • 2 tbsp. butter, at room temperature
  • Salt and pepper
  • Extra parmesan for serving


  1. Preheat the oven to 200°C and coat a baking tray with aluminum foil and baking paper.
  2. Place the pumpkin in the pan, with 2 tablespoons of olive oil and season with salt and pepper. Bake in the oven for 15-20 minutes, until softened.
  3. Meanwhile, heat the remaining olive oil in a large, shallow saucepan and sauté the onion over medium heat, until softened.
  4. Add the thyme and rice.
  5. Stir the rice around to thoroughly heat and be covered in oil.
  6. Add the wine and stir until completely absorbed.
  7. Then, with a ladle, add the vegetable stock and stir until absorbed. Continue to add one tablespoon at a time and stirring, waiting for the liquid to be absorbed before adding another, until the rice softens but remains al dente.
  8. Remove the pan from the heat and add the parmesan, butter and roasted pumpkin.
  9. Serve the risotto immediately with extra grated parmesan and a glass of refreshing Rodambelo by Oenou Yi – Ktima Vassiliades.

*Recipes and dishes presented on the website are not applied in the winery’s restaurant “PLAYIA“.