Roasted Pumpkin Risotto
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Category
Main Course
Cuisine
European
Author:
Spice Zen
Servings
4
Prep Time
20 minutes
Cook Time
45 minutes
Total Time
65
Dietary Information
Gluten-Free, Dairy-Free Adaptable
A creamy roasted pumpkin risotto where oven-roasted butternut pumpkin brings natural sweetness and depth to a classic rice dish. The pumpkin is gently seasoned with Spice Zen All-Purpose Spice Blend before roasting, adding warmth and savoury balance without overpowering the risotto. Finished with butter, parmesan and fresh herbs, this dish is comforting, elegant and well suited to both everyday cooking and entertaining.
Ingredients
Roasted Pumpkin
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1 kg butternut pumpkin, peeled and cut into medium pieces
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2 tbsp olive oil
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1½ tsp Spice Zen All-Purpose Spice Blend
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Cooking salt, to taste
Risotto Base
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2 tbsp olive oil
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1 large red onion, finely chopped
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4 garlic cloves, crushed
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2½ cups arborio rice
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½ cup dry white wine
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5 cups vegetable stock
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2 cups water
To Finish
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30 g unsalted butter
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½ cup finely grated parmesan cheese
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1 sprig rosemary, finely chopped
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Handful of fresh basil leaves
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6 cherry tomatoes, halved
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Spice Zen Stoneground Cracked Black Pepper, to garnish
Directions
Preheat the oven to 200 °C. Toss the pumpkin with olive oil, Spice Zen All-Purpose Spice Blend and salt. Spread evenly on a lined roasting tray and roast for 25–30 minutes until tender and lightly caramelised.
Bring the vegetable stock and water to a gentle simmer in a saucepan and keep warm.
Heat olive oil in a large heavy-based saucepan over medium heat. Add the onion and cook until soft and translucent. Add the garlic and stir briefly.
Add the arborio rice and stir for 1–2 minutes until lightly coated and warmed. Pour in the white wine and cook until absorbed.
Add half of the roasted pumpkin to the rice. Begin adding the hot stock mixture one ladle at a time, stirring gently and allowing each addition to absorb before adding the next. Continue for 20–25 minutes until the rice is tender with a creamy, flowing consistency.
Remove from heat and stir in the butter, parmesan, rosemary and basil. Gently fold through the remaining roasted pumpkin and cherry tomatoes.
Rest for 2 minutes, then finish with cracked black pepper and serve warm.
Chef’s Notes
Keep the stock warm throughout cooking to help the rice release starch evenly.
Add a splash of warm stock if needed just before serving.
Recipe Note
Dairy-Free Option
To make this risotto dairy-free, omit the butter and parmesan and finish with extra olive oil. Allow the rice’s natural starch and the roasted pumpkin to create a creamy, flowing texture.
Texture & Consistency
Risotto should have a soft, spoonable finish rather than holding its shape. Adjust with extra stock if it thickens too much as it rests.
Serving Suggestions
Serve with a crisp green salad or simple roasted vegetables for a balanced meal
These recipes are provided for general inspiration and home use. Results may vary depending on ingredients, equipment and technique. Please check ingredients for allergens and follow safe food handling practices.
