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Pumpkin Risotto

Friday, September 25, 2015

Here's a perfect, delicious and so easy to make risotto. 

Pumpkin Risotto

You will need:

3 cups (750ml) veg stock
700g butternut pumpkin, peeled, seeded and roughly chopped into 2cm cubes  (can use any pumpkin) 
3⁄4 cup (140g) Arborio rice
1/2 cup (50g) grated Parmesan cheese


In a saucepan, bring the veg stock and pumpkin to the boil. Reduce heat, cover and simmer for 10 minutes. Add rice and continue to simmer for 20 mins, stirring regularly, or until the rice is soft and most of the liquid has been absorbed. Stir through half the Parmesan cheese and then season lightly with salt and pepper. Serve sprinkled with the remaining Parmesan cheese and some crusty bread. Enjoy! Serves: 4


Use leftover risotto as a stuffing for baked capsicums and zucchinis. 
You can serve it as an entrée, main meal or even a side as an accompaniment to meat dishes.
Add other flavours – depending on your family’s tastes, needs etc. leek, mushrooms, peas, spinach, bacon, cashews, asparagus, chicken – the combinations are never-ending!
Roast the pumpkin first with garlic, onion and drizzled with oil to give a more nutty flavour to the risotto.