Pumpkin Risotto

A family favourite for a winters dinner!

icon to illustrate serving size


icon to illustrate preparation time


15 mins
icon to illustrate cooking time


40 mins


  1. Heat a large pan with oil over medium-low heat. Add the onion and cook until softened (typically around 5 minutes). Add the butter, garlic and pumpkin cooking with the lid on for another 5 minutes or until the pumpkin has softened (typically 10 minutes). Mash to a rough puree.
  2. Add the rice to the puree and cover with 1 cup of stock. Stir to prevent it from burning and add more stock. Gradually add the remainder of the stock and a splash of white wine.
  3. Once the rice is tender, add parmesan, salt and pepper. Stir through and serve. Top with more parmesan and parsley. Enjoy!


1 Onion, Diced 2 cloves Garlic, Minced 500g Pumpkin, Seeded, Peeled and Cut into Small Pieces 2 tbs Butter 50g Grated Parmesan 2 tbs Oil 1 1/2 cups Arborio Rice 3 1/2 cups Chicken/Vegetable Stock 1 splash Dry White Wine Parsley

Categories & Collections

Share & Print

Similar Recipes