Roasted Pumpkin Risotto


A great and delicious way to use up your chicken broth it’s to make this delicious Risotto. I don’t always have chicken stock or broth so i have cheated and made it with a quick vegetarian stock, boiling up a few carrots, onions, celery sticks, and to be honest the result was great, so no excuse to try this awesome dish!

I can’t really go on on how much I love this dish, the flavours of the roasted pumpkin with the garlic, the creaminess of the rice, the parmesan balancing all the flavours and the richness of the butter melting your senses… so a warning it’s due, don’t have a big portion as is deceiving to the eye as it’s very very filling! I serve it with some stemmed green beans on the side and that makes a great dinner all round.

Ingredients (serves 6)

  • Medium size pumpkin or Squash  (about 1kg)
  • Sea salt and Black pepper
  • Fresh Majoram o oregano leaves (or a mix of dry herbs)
  • 5 garlic cloves, peeled and sliced
  • 150g of butter
  • 1 big red onion finely chopped.
  • olive oil
  • 300g risotto rice
  • 75ml of white wine
  • 175g grated parmesan

Cut the pumpkin into large chunks, and remove seeds. place it in a baking tray, skin side down, drizzle some olive oil, salt, black pepper, herbs and the garlic.

Bake for 30 -40 min. Once the pumpkin is cooked and cooled down, remove skins from the pumpkin.

If you have some chicken stock or broth ready, bring it to a simmer. You will need your stock hot and ready to start the risotto.

Use a deep pan to cook your risotto, I sometimes have used my wok as it’s really easy to do all the continuos stirring.  Add half of your butter and  fry your red onion,  if you prefer not to use so much butter you can fry the onion with olive oil (2-3 tablespoons)

Add the rice and stir off the heat, coating it with the butter. Add some salt, not too much as you are adding parmesan at the end! Back on the heat add a couple of ladles of your stock ,the name of the game it’s to add stock and stir until the rice soaks it and then add more stock and so on until the rice is cooked.  On your last ladle of stock I also add the wine so it cooks well and evaporates to avoid a strong wine flavour. Then when the rice is cooked ‘al dente’ I add some more butter (75g), the pumpkin with its juices from the baking tray (they are the best!) and the parmesan. Give it a last big stir and serve immediately!!

This dish deserves to be served as soon as it’s made as rice does not like waiting!


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