Pumpkin risotto

Create this classic Italian dish with a colourful twist. Enjoy a combination of rich flavours with pumpkin and parmesan cheese in this beautiful creamy risotto. The perfect comfort food on a cold day, or as a delicious main to serve at a dinner party.

Preparation time: 10 minutes, | Cooking time: 1 hour | Serves: 4


  • 1 large pumpkin, peeled and cut into 1cm cubes
  • Pinch of salt
  • 2 tbsp extra-virgin olive oil
  • 2 large shallots, thinly sliced
  • 260g risotto rice
  • 120ml dry white wine
  • 600ml chicken stock, heated to a simmer
  • 2 tbsp double cream
  • 1 tbsp unsalted butter
  • 1 tsp balsamic vinegar
  • Freshly ground black pepper
  • 60g Parmesan cheese
  • 2 tbsp flat-leaf parsley, finely chopped



  1. Place the pumpkin in a saucepan and cover with cold water, add a pinch of salt and simmer until tender. Once cooked, drain the pumpkin and add it to a blender with three tablespoons of water. Blend until smooth.
  2. Heat the oil in a large saucepan over a medium-low heat. Add the shallot and cook until softened for around 5 minutes. Add the rice to the pan. Stir constantly until the rice is translucent, for about 5 minutes.
  3. Add the wine and cook until it is mostly absorbed, then add 200ml of the stock and cook, stirring, until the liquid is mostly absorbed. Add another 100ml of stock and cook, stirring, until mostly absorbed. By this point the rice should be tender yet still slightly firm to bite.
  4. Repeat until the stock is gradually absorbed. Add the blended pumpkin and stir to combine.
  5. Stir in the cream, butter and balsamic vinegar then season with salt and pepper to taste.
  6. To serve, divide the risotto between bowls, shave plenty of Parmesan over the top and sprinkle with the parsley

Photo Credits : Paul Gregory Photography

Food and Kindness, The Sobell House Cook Book