Name: Pumpkin risotto
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1 small pumpkin or butternut squash- after peeling and scraping out the seeds, you need about 400g/14oz; 1 tbsp olive oil plus a drizzle for the pumpkin; 2 garlic cloves; 8 spring onions; 25g butter; 200g risotto rice; 2 tsp ground cumin; 1l hot vegetable stock plus extra splash if needed; 50g grated parmesan (or vegetarian alternative); small handful coriander roughly chopped

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Pumpkin risotto

Pumpkin risotto

Good Food team

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Serves 4

Easy

Prep: 30 mins

Cook: 1 hr

A star rating of 4.5 out of 5.28 ratingsRate

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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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 small pumpkin

or butternut squash- after peeling and scraping out the seeds, you need about 400g/14oz
1 tbsp olive oil

plus a drizzle for the pumpkin
2 garlic cloves
8 spring onions
25g butter
200g risotto rice
2 tsp ground cumin
1l hot vegetable stock

plus extra splash if needed
50g grated parmesan

(or vegetarian alternative)
small handful coriander

roughly chopped

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Nutrition: per serving

kcal397

low
fat14g
saturates7g
carbs47g
sugars6g
fibre5g
protein18g
salt1g

low

Method

step 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.
step 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.
step 3

Cut up the spring onions with your scissors.
step 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.
step 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.
step 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.

RECIPE TIPS

EQUIPMENT YOU NEED

❏ Sharp knife and chopping board (for older children or your adult helper) ❏ Baking tray ❏ Sandwich bag and rolling pin ❏ Scissors ❏ Deep frying pan ❏ Kettle for the stock ❏ Measuring jug ❏ Wooden spoon, teaspoon, tablespoon ❏ Grater ❏ Weighing scales

BEFORE YOU START

Wash your hands, tie back long hair and put on an apron.

FOR PARENTS

You can adapt this recipe to suit the age of your children. If they are young, you will need to chop up the pumpkin for them. If they’re a little older, make sure you always supervise them while they are using a sharp knife, especially if cutting something tricky like pumpkin or butternut squash.

Recipe from Good Food magazine, October 2012

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A star rating of 4.5 out of 5.28 ratings

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