Pumpkin Risotto
Pumpkin Risotto
Course: Main

Looking for an alternative way to cook with pumpkin or to cook a risotto with a twist? Gennaro demonstrated the perfect recipe on the Big Kitchen at the BBC Good Food Show Winter.

Serves: 4
Cooks in: Preparation Time: 5 mins, Cooking Time: 20 mins
Difficulty: Easy


1 ½ litre vegetable stock
3 tbsp olive oil
1 small onion, finely chopped
½ celery stalk, finely chopped
¼ red chilli, finely chopped (optional)
1 rosemary sprig
300g arborio rice
60ml white wine
300g pumpkin, clean weight, cubed
40g unsalted butter
50g parmesan, freshly grated + extra for serving


  1. Place the stock in a saucepan, bring to a gentle simmer and leave over a gentle heat so it remains hot.
  2. Heat the olive oil in a saucepan and sweat the onion, celery, chilli and rosemary until the vegetables soften. Stir in the rice, making sure each grain of rice is coated in the oil. Add the wine and keep stirring until it evaporates.
  3. Tip in the pumpkin cubes together with a ladle of stock, stirring all the time until the stock has been absorbed. Add another ladle of stock and repeat. Continue to do this for about 15-17 mins until the rice is cooked “al dente”.
  4. Remove from the heat, stir in the butter and parmesan. Serve immediately with a sprinkling of grated parmesan.