Butternut pumpkin was in the fruit and veggie box from Aussie Farmers Direct last week :). It’s been a while since we had pumpkin, so I was excited that I got it and straight away thinking how I should cook it this time. Comes in the fruit and veggie box was a note from AFD, listing the content of the box and also 1 recipe for a quick and easy butternut pumpkin risotto. I read all the ingredients and great… I have all the ingredients so I will just use that recipe 😀

I adapted the recipe slightly. In the original recipe, the pumpkin is cooked together with onion and then rice. Instead, I roasted the pumpkin first to make them crunchy, before adding them to the rice. Also, roasting them makes the pumpkin release its sweetness and caramelise the sugar in the pumpkin. They will taste so much better 🙂

I also omitted the butter from the original recipe and used olive oil instead.

Butternut pumpkin risotto

(adapted from the recipe from Aussie Farmers Direct)

(serves 4 – 5)

  • 1 butternut pumpkin, peeled, chopped into 1cm – cubes
  • 1½ cups arborio rice
  • 1 onion, finely diced
  • ½ cup white wine
  • 6 cups chicken stock (I used chicken stock cubes dissolved in hot water)
  • ½ cup freshly grated parmesan cheese
  • 2 tablespoons chopped fresh chives
  • 6 tablespoons olive oil
  • salt and pepper
  • extra grated parmesan cheese to serve

Step 1. Heat the oven to 200°C. Toss the diced pumpkin with 3 tablespoons of olive oil, salt and pepper. Spread them onto a baking tray lined with foil and roast for about 20 minutes in the oven until they are golden and cooked.

Step 2. Prepare the chicken stock in a saucepan and keep it warm over low heat.

Step 3. Heat the remaining olive oil in a non-stick frying pan over medium fire, add onion and cook until onion is translucent, about 5 minutes. Add rice to the pan and cook for 1 – 2 minutes. Add wine, cook and stir constantly until wine has been absorbed by the rice.

Step 4. Add a few ladles of stock, just enough to barely cover rice. Cook until stock has been absorbed. Continue cooking and stirring the rice, adding a little bit of stock at a time, cooking and stirring until the stock is absorbed, until the rice is tender but still firm to the bite, about 20 minutes.

Step 5. Add the diced pumpkin to the rice and mix well. Then add the cheese and chives. Mix well. At this point, the rice should have a creamy consistency. Season with salt and pepper. Serve the risotto with extra parmesan cheese on top.

It’s a super yummy vegetarian dish 🙂

Butternut pumpkin risotto