Pumpkin and rosemary risotto

Prep 0 h : 20 m
Cook 0 h : 50 m


  • 800g jap pumpkin, cut into thin wedges

    ⅓ cup olive oil

    1½ tsp fresh rosemary leaves

    4 cups vegetable stock

    125ml non alcoholic red wine

    100g cold butter, chopped

    80g brown onion, finely chopped

    2 cloves garlic, crushed

    300g Arborio rice

    40g finely grated parmesan, extra


  • Preheat oven to 190°C.

    Toss pumpkin with 1 tbsp of oil and rosemary in a large baking dish.


    Roast for 35 mins or until tender.

    Meanwhile, place stock and wine in a medium saucepan.

    Bring to a simmer over medium heat.

    Cover, keep at a gentle simmer.

    Heat remaining oil and half the butter in a medium heavy-based saucepan over medium heat; cook onion and garlic, stirring, for 5 mins or until onion is soft.

    Add rice; cook, stirring, for 2 mins or until well coated in oil.

    Stir in 1 cup hot stock mixture until liquid is absorbed.

    Continue adding stock mixture, 1 cup at a time, stirring frequently, until liquid is absorbed after each addition.

    Stir in parmesan and remaining butter until melted, then half the pumpkin mixture.

    Serve risotto immediately, topped with remaining pumpkin and extra parmesan.