Roasted Pumpkin Risotto


Roasted Pumpkin Risotto

Servings 4
Cook Time 45 mins


  • 4 cups raw cubed pumpkin
  • 1 brown onion
  • 5 tbsp olive oil
  • pinch salt
  • pinch pepper
  • 1 tbsp finely chopped sage
  • 1 cup arborio rice
  • 3 cups vegetable stock
  • 1/4 cup grated parmesan cheese


  • Pre-heat oven to 180 degrees celsius.
  • On a lined baking dish place cubed pumpkin. Add a pinch of salt and pepper and approx. 2 tablespoons of olive oil. Bake in oven for around 35-40 minutes or until slightly brown and soft.
  • In a fry pan add 3 tablespoons of olive oil, diced onion and sage. Keep on a medium heat and mix intermittently until the onions become golden brown.
  • Once onions are slightly browned add rice, pumpkin and vegetable stock. Mix for a few minutes, then add parmesan cheese.
  • Cover the frypan well and keep on a low heat for 25-30 minutes (or until the rice is soft).

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