Pumpkin Risotto

Pumpkin Risotto


2 people made this

When pumpkins are in season and super cheap a great way to use them is to make a pumpkin risotto.


Serves: 6 

  • 6 cups (1 1/2 litres) chicken stock
  • 3 tablespoons olive oil
  • 3 onion shallots, finely diced
  • 400g Arborio rice
  • 50g walnuts
  • 450g butternut pumpkin, cubed
  • 1 teaspoon dried thyme
  • salt and pepper, to taste
  • cayenne pepper, to taste
  • Parmesan cheese, to garnish

Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

  1. Heat the chicken stock in a saucepan and keep warm.
  2. Heat 2 tablespoons olive oil in a frypan, add the shallots and cook, stirring, until translucent but not browned. Add the rice and stir for a few minutes until it starts to smell nutty.
  3. Add 1 cup of stock to the rice and stir until liquid is absorbed. Add another cup of stock and stir until absorbed. Repeat until all stock is used.
  4. While the rice is cooking, toast the walnuts in a dry frypan. Chop and set aside.
  5. Meanwhile, heat 1 tablespoon oil in a frypan with a lid, add pumpkin and thyme, mix well and cover. Let cook 15 minutes over medium-low, stirring occasionally. Season with salt, pepper and cayenne.
  6. When the rice is done, add the pumpkin and season if necessary.
  7. Serve the risotto topped with walnuts and Parmesan.

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