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Pumpkin & rosemary risotto

Method

  • Preheat oven to 150°C fan forced (170°C normal). 
  • Lightly toss the pumpkin in oil and seasonings. Then cook in the oven for about 45 mins until tender. Set aside to cool. 
  • When ready, remove and discard the skin from the pumpkin and puree the flesh. 
  • Heat a little oil in a heavy-bottomed pot and gently saute the onion and garlic until softened. 
  • Add the rice and briefly cook, continually stirring, being careful not to burn.
  • Then add about ½ litre hot stock and cook for 10 mins. DON'T STIR, just shake the pot. 
  • Add about 1 litre more hot stock with about one-third of the pumpkin puree, heated up, and continue cooking for about 8 mins, until the liquid is absorbed and rice is tender, adding more hot stock as it is absorbed. 
  • Then add the rest of the hot pumpkin, together with as much stock as is needed to form a wettish risotto. Stir and cook for another 2 mins.  
  • When ready, remove the pot from the heat, season and add the parmesan, butter and rosemary. Shake well (or stir, if you like) and taste for seasoning. 
  • Serve the risotto in individual bowls with a little extra virgin olive oil sprinkled on top. 
  • Allesandro Pavoni - Park Hyatt Hotel, Sydney

Ingredients

  • 500 gm pumpkin, skin on, chopped
  • olive oil
  • sea salt & freshly ground pepper
  • 1 onion, chopped
  • 3 garlic cloves, chopped
  • 500 gm risotto rice
  • 2-3 litres hot vegetable stock
  • 100 gm freshly grated parmesan
  • 50 gm butter, softened
  • 100 gm chopped fresh rosemary leaves
  • extra virgin olive oil

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 cup250 ml
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