Pumpkin Risotto

Episode 19 - Pumpkin Risotto


  • ½ small Butternut Pumpkin
  • 1 ltr Chicken Stock
  • 300g Arborio rice
  • ½ Brown Onion
  • 2 tbsp Olive Oil
  • 200g grated Parmesan
  • Hot Water (extra)


  1. Heat oil in pan, add onion and stir.
  2. When onion has softened stir in rice.
  3. As rice becomes transparent, add about 2 ladles of chicken stock (that has been warmed up) and continue stirring.
  4. Add pumpkin and continue adding stock until the rice and the pumpkin are cooked through.
  5. You may need to add hot water as the stock may not be enough.
  6. Before you move the risotto from the stove, add the Parmesan cheese, stir through and serve.