Pumpkin Risotto

Homemade Pumpkin Risotto

I love autumn. I love everything about it – Halloween is probably one of my favourite holidays (so gutted it’s come and gone already), it’s the best time of year weather-wise in HK (hot, sunny but with a dry breeze) and the food is fab! By autumn food, of course I mean pumpkin everything and this risotto recipe is absolutely great.

Serves 2-3

What you need:

  • 2 cups of rice
  • 1/2 onion – finely chopped
  • 2 cloves garlic – crushed
  • Pumpkin – chopped, tossed in olive oil, salt and pepper
  • 2-3 cups chicken stock
  • 4 tbsp cream
  • Handful of mozzarella
  • Fresh thyme

How to:

  1. Preheat the oven to 180°C and roast the chopped pumpkin for 20-30 mins.
  2. In a saucepan, heat a tablespoon of olive oil and sweat the onions  gently over a medium heat. Add the garlic.
  3. Once the garlic and onion starts to get some colour, add the rice and stir till the rice is coated in the oil.
  4. Add enough chicken stock to cover the rice and bring to the boil. Once boiling, turn the heat down low.
  5. Add the chicken stock as the rice soaks up the liquid. Continue stirring.
  6. Once the rice is cooked, add the pumpkin and continue stirring.
  7. Stir in the cream, mozzarella and thyme. Season to taste and serve.

Homemade Pumpkin Risotto

This risotto is great for curling up in front of the telly with a steaming bowl while its chilly outside. Delicious served on its own, with some seared salmon (for a lighter meal) or stew if you’re needing a more filling, comforting meal.

Happy cooking!

xoxo   V.

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