Roasted Pumpkin Risotto with Parmesan

For a hearty winter warmer, this rich and creamy vegetarian dish takes the humble risotto to another level. It also packs a nutritious punch – pumpkin is a great source of potassium and beta-carotene.


  • 1/4 small pumpkin, seeded, peeled, and cubed
  • 4 tbs olive oil, divided
  • 2 shallots, finely chopped
  • 2 cloves garlic, minced
  • 200 g (1 cup) Arborio rice
  • 150 ml dry white wine
  • 1 1/4 L vegetable stock, kept hot on the stove
  • 100 ml double cream
  • 60 g (1/2 cup) Parmesan, shaved
  • 1 handful flat-leaf parsley, torn
  • Salt
  • Freshly ground black pepper


Step 1.
Preheat the oven to 190°C. On a large rimmed baking tray, toss the pumpkin with 2 tbsp olive oil and some salt and pepper to taste.

Step 2.
Roast until golden at the edges and tender to the tip of a knife, about 30 minutes.

Step 3.
In the meantime, heat the remaining olive oil in a large saucepan or casserole dish set over a medium heat until hot. Add the shallot, garlic, and a pinch of salt, sweating for 5-6 minutes until softened.

Step 4.
Add the rice and cook for 2-3 minutes, stirring frequently, until translucent in appearance. Add the wine, bring to the boil, and then reduce to a simmer for a further 2 minutes.

Step 5.
Incorporate the stock by the ladleful, stirring and simmering until the rice has absorbed all the stock before adding the next ladle.

Step 6.
Continue in this fashion until the rice has absorbed all the stock and is tender to the bite and creamy; about 25-30 minutes; you may not need to use all the stock.

Step 7.
When ready, remove the pumpkin from the oven and set aside. Cover with foil to keep warm.

Step 8.
Once the rice is ready, stir in the double cream and season to taste with salt and pepper. Top with the pumpkin and garnish with shaved Parmesan and parsley.

Serves 4