Pumpkin Risotto

Cook Time 40 minutes

Servings 4


1 tbsp Extra Virgin Olive Oil plus extra for sage frying

1 onion, finely chopped

1 garlic clove, finely chopped

1 1/2 cups of Arborio rice

4 cups of chicken or vegetable stock

600g butternut pumpkin, peeled and cubed into 1cm pieces

50g butter

100g freshly grated Parmesan cheese

80g goats cheese

4 sprigs of sage

Walnuts, to garnish

Salt and pepper


Add 1 tbsp of extra virgin olive oil in a fry pan over medium heat. Add onion and garlic and cook until soft and translucent. Ass the rice and stir to coat in the onion mixture. Add pumpkin, stir through and cook until softened for 5 to 10 minutes. Ladle by ladle add the hot stock and remaining porcini stock, allowing the rice to absorb the liquid each time over a medium heat. Stir each time after adding the liquid. This process should take about 20 minutes.

While cooking add enough oil to small pan to shallow fry the sage. Once hot add the sage and fry until crisp. Drain off on paper towel.

Once the risotto is cooked, use a wooden spoon to fold through the butter and Parmesan until melted through. Portion the risotto and garnish with crumbled goats cheese, sage and a sprinkle of walnuts.


Pumpkin Scones


Pumpkin Gnocchi