Roast pumpkin risotto

Rich, creamy and delicious - this pumpkin risotto is a great dinner party dish. When it's cold outside, this beautiful and colourful pumpkin risotto is like a big, warm hug.

  • 15 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print


Roast pumpkin risotto
  • 800 gram pumpkin, peeled, diced
  • 2 tablespoon olive oil
  • 4 cup chicken stock
  • 1 onion, chopped
  • 2 clove garlic, crushed
  • 1 1/2 cup arborio rice
  • 1/4 cup grated parmesan, plus extra to serve
  • 1 tablespoon chopped parsley, plus extra to serve


Roast pumpkin risotto
  • 1
    Preheat oven to 200°C.
  • 2
    Line a baking dish with baking paper. Toss pumpkin and 1 tablespoon olive oil in a bowl. Season to taste.
  • 3
    Spread in a single layer in the prepared pan. Bake 20-25 minutes until just tender.
  • 4
    Bring chicken stock to a simmer and keep warm over a low heat. Heat another tablespoon of olive oil in a large, heavy-based saucepan over medium heat.
  • 5
    Saute onion and garlic 3-4 minutes or until the onion softens. Add 1 1/2 cups arborio rice and cook, stirring, 1-2 minutes until the rice grains start to become translucent.
  • 6
    Add 1 cup hot chicken stock to the rice, stirring often, until the rice absorbs the liquid.
  • 7
    Continue stirring in stock, 1 cup at a time, allowing each to absorb before adding the next cup, until the rice is just tender and creamy (about 20 minutes).
  • 8
    Stir through pumpkin, parmesan and parsley. Season to taste. Serve topped with extra chopped parsley and grated parmesan.

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