Pumpkin risotto

Pumpkin risotto
  • Serves: 4
  • Prep time: 15 minutes
  • Cook time: 50 minutes
  • Ready in: Over 60 Minutes
  • Difficulty Rating: 3
  • Suitable for vegetarians
  • Syns per serving:

This brightly coloured dish of golden-orange pumpkin, red onion and white rice makes a substantial supper for four or a classic Italian starter for six.


  • 450g pumpkin or squash
  • 1 large red onion
  • 1 tbsp lemon juice
  • 850ml vegetable stock
  • 1 garlic clove
  • 350g dry arborio rice
  • A pinch of saffron
  • Salt and freshly ground black pepper
  • 2 tbsp freshly chopped parsley


  1. Slice the skin from the pumpkin and discard the seeds. Cut into 2cm chunks. Peel and finely slice the onion and toss in the lemon juice. Transfer both vegetables to a saucepan and pour over 275ml stock. Bring to the boil, cover and simmer for about 15 minutes until just tender. Turn off the heat and keep covered.
  2. Peel and finely chop the garlic and place in a saucepan with the rice and 275ml stock. Bring to the boil and simmer for 5 minutes until the stock has evaporated.
  3. Meanwhile, heat the remaining stock until just about to boil, and reduce the heat to maintain the temperature. Add the saffron and seasoning to the rice mixture and add a ladleful of stock; cook gently, stirring until absorbed.
  4. Continue ladling in the stock until the liquid is absorbed and the rice is thick, creamy and tender. Keep the heat moderate. This will take 20-25 minutes.
  5. Drain the pumpkin and red onion and stir gently into the rice. Heat through for 2 minutes.
  6. Ladle into warmed serving bowls. Sprinkle with black pepper and parsley to serve.

Tip: If you like blue cheese, a little Stilton crumbled on top just before serving tastes wonderful!

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