Pumpkin risotto
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Serves:     people
Notes from Anna
  • This simple and stylish risotto is perfect for sharing with friends.


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  1. Make up the stock in a small saucepan according to the packet instructions.
  2. Peel the pumpkin or squash, remove the seeds and finely dice the flesh.
  3. Put the pumpkin in a pan with the bay leaf and cover with 500ml of the stock. Bring to the boil then simmer for 10 minutes.
  4. Add a grating of nutmeg and a generous grinding of black pepper. Remove the bay leaf and blend the pumpkin with the remaining cooking liquid to a cream in a liquidiser or using a hand blender. Set aside.
  5. Meanwhile, peel and finely chop the shallots. Heat the oil in a large saucepan, add the shallots and sprinkle with a little salt. Soften the shallots, stirring frequently to prevent them sticking to the pan.
  6. Add the rice and stir well to coat. Add a ladle of the remaining hot stock to the rice and stir continuously until the liquid has been absorbed. Repeat for about 10 minutes until you have used most of the stock.
  7. Add the pumpkin cream to the rice and stir well. When the rice begins to look dry, carry on adding the stock until you have used it all and the rice has been cooking for 17 minutes.
  8. Remove the pan from the heat and add the parmesan and the toasted almonds.
  9. Cover the pan with a lid and leave the risotto to rest for a couple of minutes. Serve with extra parmesan and black pepper.

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