Pumpkin Risotto


It’s a poor life for a pumpkin, being the popular vegetable for just one day must suck. Not only that, we tend to use them purely to demonstrate our (definitely not mine) excellent carving skills. We’re happily throwing away tasty pumpkin that can be used in pies, smoothies or this amazing risotto!

For this recipe I invented the most awesome accompaniment – PINE NUT CREAM. It’s wholly unnecessary but totally tasty so it’s completely up to you if you make it or just sprinkle over some whole pine nuts. This recipe also sees the return of the crispy sage leaves, these only take a minute to make and are delicious!

Pumpkin Risotto 

Serves 6 

1 medium sized pumpkin or butternut squash
1 tbsp olive oil
1 tsp coconut oil
1 onion, finely sliced
3 garlic cloves, crushed
400g risotto rice (I used Biona brown risotto rice)
1/2 pack of sage, finely chopped
2 tbsp apple cider vinegar
1 litre vegetable stock

Pine nut cream
1 pack of pine nuts
4 tbsp coconut cream

Crispy sage leaves
1 tbsp coconut oil
12 sage leaves

  1. Preheat oven to 180/gas mark 5. Cut the pumpkin into 8ths, drizzle with olive oil and place in the middle of the oven for 45 minutes
  2. Heat 1 teaspoon of coconut oil in a cast iron pan over a medium heat, add the onion and garlic and sauté for 10 minutes
  3. Add the sage and risotto rice and mix well to coat in oil
  4. Pour in the apple cider vinegar and let bubble for a minute
  5. Add two ladles of stock to the pan, mix well and turn down the heat to medium/low
  6. When the liquid has evaporated, add another ladle of stock and stir. Repeat this step once the liquid has been absorbed
  7. While the risotto is cooking, add the pine nuts to a food processor and blitz until a buttery consistency, add the coconut cream and blitz again until creamy, set aside
  8. Once the pumpkin has cooked, and is cool enough to handle, peel the flesh from the skin, break into small chunks and add to the risotto
  9. Add another ladle of stock and stir well – you’ll noticed that the pumpkin chunks break down and the risotto starts to turn orange
  10. Keep adding stock by the ladle until the rice is cooked
  11. Heat a frying pan over a medium/high heat, add the coconut oil and when melted add the 12 sage leaves. Set aside once they’ve turned dark green and are crispy
  12. Ladle the risotto into a bowl, drizzle over some pine nut cream and scatter over the sage leaves


Hannah x

Leave a Reply

Your email address will not be published. Required fields are marked *