Dinner ideas

Roasted pumpkin risotto

So much flavour!
roasted pumpkin risotto
1H 5M

For a hearty winter warmer, this filling roast pumpkin risotto is the way to go. This one’s simmered in white wine and chicken stock and topped with extra pumpkin cubes and parmesan. Divine!

Looking for more risotto recipes?

The safest and easiest way to cut pumpkin and squash

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So how do the professionals do it? Is there really a way to cut pumpkin easily?

Start by using a large, sharp, heavy knife for the job; this will get through the tough outer skin and won’t bend or snap once it’s cutting.

For long-shaped pumpkins, like butternut squash, lie the pumpkin on its side and trim the top and base, then cut off the neck.

With the piece upright, cut around the pumpkin with a knife (you could also use a strong, wide-style peeler).

Turn the piece on its side and cut the pumpkin into rounds, before stacking a couple of rounds together and cutting into a dice shape.

For large, round pumpkins such as Queensland Blue or Kent, cut across the top, using a rocking action.

With Kent pumpkins, remove the seed and place cut side down. As the skin is edible, simply cut it into thin wedges to roast.

Now your pumpkin is ready to use in your favourite recipe.

This winter, we’ll be simmering chai-roasted pumpkin soup with honey walnuts for a soup recipe that will warm everyone up in the tastiest way possible.

For another winter-warmer, try chicken and pumpkin pot pies; small on size but big on taste.

And for a fancy new way to use this gorgeous veg? Try pumpkin gnocchi with broccolini and red onion. Quick, easy and utterly delicious.

By Deirdre Fogarty

For more delicious pumpkin recipes and helpful kitchen tips, check out the links below!



1.Preheat oven to 200°C (180°C fan-forced). Line an oven tray with baking paper.
2.Combine pumpkin and 2 tablespoons of the oil on the prepared tray; season with sea salt. Roast pumpkin for 25 minutes or until tender and browned lightly. Sprinkle with chilli. Reserve one-third of the pumpkin; cover to keep warm. Divide remaining pumpkin in half; mash one half in a small bowl.
3.Meanwhile, bring stock to a gentle simmer in a medium saucepan.
4.Melt butter in a large heavy-based saucepan over medium heat; cook onion, stirring, for 5 minutes or until soft. Add garlic and rice; stir to coat well. Cook, stirring, for 1 minute. Add wine; simmer until liquid has evaporated.
5.Add ½ cup stock to rice mixture; cook, stirring, until liquid is absorbed. Continue adding stock, ½ cup at a time, stirring after each addition, until half the stock has been added. Stir in both mashed and un-mashed pumpkin, then continue adding stock, ½ a cup at a time, stirring after each addition, until all the liquid has been absorbed – this will take a total of about 20 minutes.
6.Remove risotto from the heat; stir in parmesan. Season to taste.
7.Serve risotto topped with reserved pumpkin, parsley and a drizzle of extra oil and parmesan.

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