Pumpkin and Parmesan risotto

    45 min

    This risotto is creamy, cheesy and packed full of flavour. Risotto is cooked with cubed pumpkin and seasoned with toasted walnuts and grated Parmesan. It's the perfect comfort food for winter.

    2 people made this

    Serves: 6 

    • 50g walnuts, coarsely chopped
    • 2 tablespoons olive oil
    • 3 shallots, chopped
    • 450g peeled pumpkin, cubed
    • 400g risotto rice (Arborio)
    • 1 pinch cayenne pepper
    • 1 pinch dried thyme
    • 1.6 litres chicken stock
    • 50g freshly grated Parmesan cheese
    • salt and freshly ground black pepper

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Toast walnuts in a small pan and set aside.
    2. Heat oil in a medium pan and saute shallots for 3-4 minutes or until soft and translucent. Add pumpkin and saute for 4-5 minutes, stirring occasionally.
    3. Stir in rice and saute for 3 minutes or until it begins to smell nutty, whilst stirring. Add cayenne pepper and dried thyme.
    4. Gradually add the hot chicken stock, 250ml at a time. When the rice has soaked up the stock, add the next 250ml. Stir constantly and scrape any rice that sticks to the bottom. It should take about 20-25 minutes to use up all the stock.
    5. Remove pan from heat and stir in Parmesan and walnuts. Season with salt and pepper and serve immediately.

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