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Roast Pumpkin Risotto

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500 g g pumpkins pumpkin
(cut into wedges)
2 tbsp tbsp olive oil olive oil
onions onion
(finely chopped)
1 tsp tsp sage sage
350 g g risotto rice risotto rice
150 ml ml white wine white wine
1 l l vegetable stock vegetable stock
50 g g Parmesan Parmesan
20 g g butter butter
(cubed and chilled)
mixed seeds mixed seeds

Roast pumpkin risotto

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45 min


This creamy pumpkin risotto recipe is autumn in a bowl, with the perfect combination of pumpkin, sage and Parmesan. It's a great way of using up leftover Halloween pumpkin flesh after carving, or you could use butternut squash instead.

  1. Preheat the oven to 200ºC/180ºC fan/gas mark 6
  2. Place the wedges of pumpkin on a baking tray, drizzle over 1 tablespoon of the olive oil and season generously. Roast in the oven until golden and the flesh is soft, then set aside and leave to cool.
  3. Add the remaining oil to a large saucepan or deep frying pan and gently cook the onion over a low heat until soft but not browned. Meanwhile, place the stock into a small saucepan and bring to the boil, then reduce the heat until barely simmering until ready to use.
  4. Add the garlic and sage to the onions and continue cooking for a further 1 minute, then pour in the white wine and allow to reduce.
  5. Add the rice to the pan and fry for 1 minute, then start adding the stock 1 ladle at a time, stirring well and making sure that the rice doesn’t dry out.
  6. While the rice is cooking, scoop out the pumpkin flesh with a spoon and mash slightly.
  7. After about 15 - 20 minutes the rice should almost be cooked but still have a little bite to it. Stir in the pumpkin and Parmesan cheese to form a creamy consistency, adding a little more stock if required.
  8. Season to taste and divide between bowls, sprinkling over some pumpkin seeds and a little more Parmesan to garnish.