Roasted pumpkin risotto

Arguably the king of risottos!

  • 15 mins preparation
  • 50 mins cooking
  • Serves 4
  • Print
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!
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Roasted pumpkin risotto
  • 1 kilogram kent pumpkin, cut into 2cm pieces
  • 1/4 cup (60ml) extra virgin olive oil
  • 1/4 teaspoon chilli flakes
  • 1.5 litre (6 cups) chicken stock
  • 50 gram butter
  • 2 medium (300g) brown onions, chopped finely
  • 2 clove garlic, chopped finely
  • 2 cup (400g) arborio rice
  • 1/2 cup (125ml) dry white wine
  • 1/2 cup (40g) finely grated parmesan
  • 1/4 cup loosely packed fresh flat-leaf parsley leaves
  • extra virgin olive oil, parmesan, to serve


Roasted pumpkin risotto
  • 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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