Pumpkin Risotto

clock 40 minutes + 30 minutes bowl Serves 4


  • 1 onion, finely chopped
  • 1 Tbsp garlic, chopped
  • 3 cups Arborio rice
  • 1 cup dry white wine
  • 1 1/2 L vegetable stock, hot
  • 400 g pumpkin, deseeded, peeled and chopped
  • 100 g Parmesan, grated
  • 2 Tbsp parsley, chopped
  • 1/2 cup olive oil
  • 4 Tbsp butter, cut into small pieces
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  • 1. Preheat oven to 180°C. Place half the pumpkin pieces on an oven tray and bake until soft. Allow to cool for 30 minutes, then purée. Sauté remaining half of pumpkin in a frying plan with 1 Tbsp oil and 1 Tbsp butter until tender.

  • 2. In a medium-sized saucepan, heat remaining oil over medium-high heat. Add onion and garlic, sauté until just soft (about 2-3 minutes). Stir continuously. Add rice and continue to stir for 2-3 minutes. Ensure rice is coated with oil.

  • 3. Add white wine and continue cooking, stirring often, until absorbed by the rice.

  • 4. Pour in enough stock to completely cover the rice (about 3 cups). Continue to cook, stirring often, until all the stock is absorbed.

  • 5. Pour in one cup of stock and stir until it has been absorbed. Repeat again with 1 more cup, stirring until the rice is tender and most of the stock has been absorbed.

  • 6. Reduce heat so the risotto doesn't simmer. Stir in sautéed and puréed pumpkin. Stir in Parmesan and remaining butter to give the risotto a nice, creamy finish. Spoon immediately into heated, shallow serving bowls and garnish with parsley.

By Brett McGregor

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