Pumpkin risotto

Pumpkin risotto

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(6 ratings)

Prep: 30 mins Cook: 1 hr


Serves 4
We've adapted this Italian squash rice-pot recipe so it's a breeze for kids to make - just follow our step-by-step prep and cooking guide

Nutrition and extra info

  • Vegetarian

Nutrition per serving

  • kcalories397
  • fat14g
  • saturates7g
  • carbs47g
  • sugars6g
  • fibre5g
  • protein18g
  • salt1g
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  • 1 small pumpkin or butternut squash- after peeling and scraping out the seeds, you need about 400g/14oz



    Pumpkins are the most famous of all the winter squashes, and are most associated with Halloween…

  • 1 tbsp olive oil, plus a drizzle for the pumpkin

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 garlic clove
  • 8 spring onion

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 25g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g risotto rice

    Risotto rice

    To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…

  • 2 tsp ground cumin
  • 1l hot vegetable stock, plus extra splash if needed
  • 50g grated Parmesan (or vegetarian alternative)



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • small handful coriander, roughly chopped

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  1. Heat oven to 180C/160C fan/ gas 4. Chop up the pumpkin or squash into 1.5cm cubes (kids- ask for help if it’s slippery). Put it on a baking tray, drizzle over some oil, then roast for 30 mins.

  2. While the pumpkin is roasting, you can make the risotto. Put the garlic in a sandwich bag, then bash lightly with a rolling pin until it’s crushed.

  3. Cut up the spring onions with your scissors.

  4. Heat 1 tbsp oil with the butter in your pan over a medium heat – not too hot. Add the spring onions and garlic. Once the onions are soft but not getting brown, add the rice and cumin. Stir well to coat in the buttery mix for about 1 min.

  5. Now add half a cup of the stock, and stir every now and then until it has all disappeared into the rice. Carry on adding and stirring in a large splash of stock at a time, until you have used up all the stock – this will take about 20 mins.

  6. Check the rice is cooked. If it isn’t, add a splash more stock, and carry on cooking for a bit. Once the rice is soft enough to eat, gently stir in the grated cheese, chopped coriander and roasted pumpkin.

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Comments (9)

Kinfoxx's picture

Lovely recipe but low-sodium stock would be better. It was really salty (used standard Knorr cubes)'s picture
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Delicious! You don't need that much stock for 200g of Risotto,though - 750ml worked perfectly :).

sjyay's picture
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Really nice recipe , halved it for two people but could of eaten more. Really nice fresh flavours and something a bit different for risotto when using the cumin I think next time I will serve with flat bread

Mooching Mel's picture

I added a touch of cream at the end and substituted coriander for fresh parsley (just because I didn't have coriander in) and it suited it perfectly.

Mooching Mel's picture

Can't believe how delicious this was! Served it up with some lemon sole. Very tasty. We'll definitely be having this again. :)

ummm14's picture

Easy to make and was very much enjoyed!
I left out the coriander as i'm not a fan of it and the dish still tasted great.
I also added 120ml white wine, which I usually do in other risotto recipes so I added it to this.

pollymg's picture

Made for dinner and was much easier than expected. Very tasty though I did swap the corriander for sage and made more than the recipe suggested to feed us all. Well worth a go if you are looking for a change.

conatazz's picture

I made this with my housemate today and it was delicious! Easy to make and very cheap. Still have lots of pumpkin left so may make again tomorrow.

lolomuds's picture
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This was a very simple, yummy mid week family dish. I was able to roast the butternut squash in the day and then cook the rest of the dinner when we were ready to eat. My 8 month gobbled this up the next day (wizzed down a bit) but my 2 yr old wouldn't touch it; I should have thought of a way to disguise the lumps of squash.

Questions (0)

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Tips (2)

catie74's picture

The kids enjoy making this. I'm not worried about cooking with wine in their food so we added a glass of white wine and less stock. We use either chicken or vegetable stock, and if there isn't any coriander we use parsley. We also add a splash of cream and knob of butter at the end then drizzle with a little olive oil once served

mvisser's picture

Delicious recipe and very easy to make. I added cashew nuts which made for an amazingly rich and tasty variation.

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