Pumpkin Recipes

Pumpkin Risotto recipe

This simple pumpkin risotto is perfect for a quick mid-week supper. It's nutritious, delicious and is full of colour. Make this in the autumn to make the most of new season pumpkins.


  • 400g pumpkin, peeled and cubed
  • 375g arborio rice
  • 1.25 litres chicken stock
  • 1 glass of white wine
  • 4 shallots
  • 2 cloves of garlic
  • 250g feta cheese
  • 50g green pesto
  • 50g baby spinach
  • 2 tbsp. olive oil
  • 4 tbsp. butter
  • Salt and pepper

Method of Preparation:

  1. Place the pumpkin onto a baking tray and roast dry in a 200C oven for half an hour until tender. Once cooked, set to one side.

  2. Meanwhile, finely chop the shallots and mince the garlic clove. Heat 2 tbsp. of oil and 2 tbsp. of butter in a frying pan until foaming.

  3. Fry the shallot and garlic until golden and tender, but not browned. Once they reach this stage, add the rice to the pan and fry in the oil and butter. Once the rice begins to pale at the edges, add the wine and cook until almost completely dissolved.

  4. Stir the stock into the rice, a ladleful at a time, ensuring that each ladle is fully absorbed into the rice before the next one is added.

  5. Once the rice is almost cooked and creamy, stir in the feta cheese, pesto and spinach. Season well and stir in the remaining 2 tbsp. of butter.

  6. Fold the roasted pumpkin through the risotto and leave to cook for a few more minutes so that the pumpkin heats through.

The risotto should be oozy and gooey and you should not be able to squash it into a mould. If it's too sticky, just add more stock until the desired consistency is reached. You could add cooked chicken to this risotto or you could use butternut squash in place of the pumpkin.

Author: Laura Young.

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400gabout 14 oz (14.1092 oz based on 0.035273 ounces in a gram)
375gabout 13 oz (13.227375 oz based on 0.035273 ounces in a gram)
250gabout 9 oz (8.81825 oz based on 0.035273 ounces in a gram)
50gabout 2 oz (1.76365 oz based on 0.035273 ounces in a gram)
200C400F / Gas Mark 6


Published: August 1, 2011
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