Pumpkin Risotto

Pumpkin Risotto

Posted by Kim McCosker on

Pumpkin Risotto

Serves 4 servings


  • 3 cups (750ml) Vegetable stock
  • 700 grams butternut pumpkin peeled, seeded and cut into 2cm cubes
  • 3/4 cup Arborio rice
  • 1/2 cup Parmesan grated


  • In a saucepan, bring the vegetable stock and pumpkin pieces to the boil.
  • Reduce heat, cover and simmer for 10 minutes.
  • Add the rice and continue to simmer for 20 minutes, stirring regularly, or until the rice is soft and most of the liquid has been absorbed.
  • Stir through half the Parmesan and season with sea salt and pepper.
  • Serve sprinkled with remaining Parmesan.

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