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How to Cook a Simple Pumpkin Risotto

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by Ian Stanley-Eyles

88 Likes

985 Views

Step 1 of 19

Finely chop a brown onion and two cloves of garlic.

Finely chop a brown onion and two cloves of garlic.

Step 2 of 19

Cube up the pumpkin into small pieces. This will ensure they cook in the risotto.

Cube up the pumpkin into small pieces. This will ensure they cook in the risotto.

Step 3 of 19

Make you own or mix up 750mls (3 cups) of beef stock in hot water.

Make you own or mix up 750mls (3 cups) of beef stock in hot water.

Step 4 of 19

Measure out one cup of the arborio rice.

Measure out one cup of the arborio rice.

Step 5 of 19

Heat the olive oil and add the onion & garlic over a medium heat. Cook for two minutes stirring constantly.

Heat the olive oil and add the onion & garlic over a medium heat. Cook for two minutes stirring constantly.

Step 6 of 19

Add the arborio rice to the pan and stir through the oil, onion and garlic.

Add the arborio rice to the pan and stir through the oil, onion and garlic.

Step 7 of 19

Keep stirring for two minutes.

Keep stirring for two minutes.

Step 8 of 19

Stir in 1/3 of the stock and mix through. Let it cook for five minutes or until the mix absorbs the stock.

Stir in 1/3 of the stock and mix through. Let it cook for five minutes or until the mix absorbs the stock.

Step 9 of 19

Add the next 1/3 of stock and the pumpkin pieces. Cook for another five minutes or until absorbed.

Add the next 1/3 of stock and the pumpkin pieces. Cook for another five minutes or until absorbed.

Step 10 of 19

Stir in the final 1/3 of stock cooking for another five minutes.

Stir in the final 1/3 of stock cooking for another five minutes.

Step 11 of 19

Season with a little salt and fresh ground black pepper to taste.

Season with a little salt and fresh ground black pepper to taste.

Step 12 of 19

Add a little extra stock if the mix gets too dry.

Add a little extra stock if the mix gets too dry.

Step 13 of 19

Cube the butter at room temperature.

Cube the butter at room temperature.

Step 14 of 19

Have the six tablespoons of Parmesan ready to go.

Have the six tablespoons of Parmesan ready to go.

Step 15 of 19

Add the butter and stir through just before serving.

Add the butter and stir through just before serving.

Step 16 of 19

The last item is the Parmesan which is stirred through just before plating up.

The last item is the Parmesan which is stirred through just before plating up.

Step 17 of 19

This is how mine turned out just before plating up.

This is how mine turned out just before plating up.

Step 18 of 19

Add a pinch of dried herbs to stir in then dish up.

Add a pinch of dried herbs to stir in then dish up.

Step 19 of 19

Add one final pinch of herbs for garnish and serve it forth.

Add one final pinch of herbs for garnish and serve it forth.

You're Done!

Start over

This guide was made by:

Ian Stanley-Eyles

Australia

I'm an amateur cook with an interest in experimenting and improvising recipes on the fly.

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Leave a Comment

You're welcome Putri. Don't rush it and watch it cooking the whole time. If it starts to get dry add just a little more stock.

Ian Stanley-Eyles (author) 10 months ago

cant wait to make it this weekend ... I have never been succeed making risotto before. Thanx alot for the guide :)

Putri Chaerul 10 months ago

Sorry I should have said. ;-) This version feeds two people with generous portions.

Ian Stanley-Eyles (author) 10 months ago

How many does this feed? :)

Shareese Leona 10 months ago

Cheers DeeDee. It didn't last long once it hit the bowl. So simple, filling and easy. :-)

Ian Stanley-Eyles (author) 10 months ago

This recipe sounds delicious!!

DeeDee Sweet-Segal 10 months ago

Thanks Mandy. It tasted awesome. Enjoy :-)

Ian Stanley-Eyles (author) 10 months ago

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1 Cup Arborio rice

6 Tablespoons Parmesan

1 Onion

2 Garlic

3 Cups Beef stock

2 Pinches Mixed herbs

250 Grams Diced Pumpkin

50 Grams Diced butter

2 Tablespoons Olive oil

Salt and pepper to taste

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