Creamy Autumn Pumpkin Risotto

    45 minutes

    This risotto is a great way to feature the flavours of autumn. The foundation pumpkin risotto showcases the fresh autumn vegetables. Tofu can be added if desired.


    Northern Territory, Australia
    3 people made this

    Serves: 4 

    • 50g butter
    • 2 tablespoons olive oil
    • 1 brown onion, diced
    • 2 sticks celery, diced
    • 1 litre vegetable stock
    • 1 teaspoon dried thyme leaves
    • 2 cups diced autumn vegetables
    • 1 1/2 cups alborio rice
    • 1/2 glass white wine
    • 2/3 cup pumpkin puree or stewed pumpkin
    • 40g Parmesan, grated
    • 1 cup firm tofu, diced, optional

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

    1. In a small saucepan add the vegetable stock and thyme then bring to a simmer. Blanch the autumn vegetables in this stock then put aside.
    2. In a large saucepan add the butter and olive oil then heat over a gentle moderate heat. Add the onion and celery then cook until becoming transparent.
    3. To the onion and celery add the rice and stir, when it has absorbed the butter and oil then add the wine. When the wine is absorbed add the vegetable stock a ladle at a time, stirring after each ladle until absorbed.
    4. When the rice is soft and the chicken stock gone stir in the pumpkin puree, blanched vegetables, tofu and Parmesan.

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