Roast Pumpkin & Pesto Risotto

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Preparation time: 5mins
Cooking time: 30mins

Serves: 4

Dietary guidance: v 

Tags: rice · pumpkin · risotto · pesto ·


500g pumpkin, peeled
2tbs olive oil
1 clove garlic, crushed
1 brown onion, chopped
2 cups Arborio rice
6 cups chicken stock
2/3 cup prepared basil pesto
30g butter
100g baby spinach


1. Preheat oven to 200'C. Cut pumpkin into 2cm cubes & toss in a roasting pan with half of the olive oil & the garlic. Roast for 30mins until soft & golden.

2. Meanwhile, place stockk in a small saucepan, bring to the boil, reduce heat & simmer. Heat remaining oil in a saucepan & cook onion for 5mins until soft. Stir in rice & cook for 3mins until pale golden.

3. Add 1 cup of stock to the rice, stir constantly over medium heat until stock has been absorbed. Continue adding stock & stirring until all of the stock has been used & rice is tender.

4. Stir through roasted pumpkin, pesto & butter. Season to taste. Serve topped with baby spinach & shaved parmesan.

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