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Whole Roast Pumpkin Risotto

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  • 1 litre homemade chicken or vegetable stock

  • 2 tbsp extra virgin olive oil, plus extra to serve

  • 1 large onion, finely chopped

  • 2 cloves garlic

  • 400g (2 cups) risotto (Arborio) rice

  • 2 cups dry white wine

  • 100g butter

  • 4 golden nugget pumpkins

  • 60g Parmesan cheese

  • Tamari pumpkin seeds

  • 1 tsp rice bran oil

  • ½ cup pumpkin seeds

  • 2 tsp tamari or soy sauce


  • 1.

    To make the tamari pumpkin seeds, heat the oil in a heavy-based frypan. Add the pumpkin seeds, stirring frequently to allow even cooking. The seeds will start to pop and crack. Turn off the heat and add tamari, tossing well to coat. Set aside.

  • 2.

    Preheat oven to 220°c. To make the risotto, heat the stock in a saucepan and leave on the stove top, ready to heat more if needed. In a separate medium heavy-based saucepan, heat the olive oil, add the onion and garlic and sauté gently until tender but not coloured, about 10-12 minutes.

  • 3.

    Add the rice and turn heat up to gently fry rice, stirring constantly. When rice turns slightly translucent after 1-2 minutes, add the white wine.

  • 4.

    When the wine has evaporated, add one ladle of hot stock to the rice and stir well. Turn down heat to a low simmer. Add another ladle of stock and stir continuously, allowing the liquid to be absorbed until you add another, until all stock is added but not completely absorbed. Taste the rice, it should have a gentle bite and the risotto should be quite runny. If you run out of stock before the rice is cooked, add some boiling water. Remove from heat and add 25g butter. Season with sea salt and freshly ground black pepper.

  • 5.

    Meanwhile, while the risotto is cooking, slice the top off the pumpkins three-quarters of the way up and retain; these are your lids. Scoop out the seeds and surrounding fibres from inside pumpkins.

  • 6.

    Place the pumpkin on a baking tray and season inside with a pinch sea salt and freshly ground black pepper. Divide a knob (25g) of butter between the pumpkins and replace the lids, so the pumpkins are whole again.

  • 7.

    Place in oven and cook for 34-40 minutes, depending on the size of the pumpkins. Test for doneness by removing the pumpkin lid and poking inside flesh. It should be tender.

  • 8.

    Scoop out half the pumpkin flesh out of each pumpkin in large pieces, leaving some flesh in the skin to form a bowl. Fold roast pumpkin scoops through risotto, then divide pumpkin risotto back into the pumpkins, leaving at least 2cm at the top. Shave over parmesan cheese. Scatter over tamari pumpkin seeds, drizzle with extra virgin olive oil, cover with lid to serve.

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