Pumpkin risotto

Pumpkin risotto

I also made this lovely pumpkin rice recipe this Halloween weekend. The other recipe was this Thai pumpkin soup, in case you missed it.

This pumpkin risotto was a great crowd pleaser, I definitely have pumpkin recipe options now.

Easy and tasty, the picture doesn’t do this dish justice, I don’t have much else to say except that you should try it out :)




Pumpkin Risotto
Serves 8
Prep Time
10 min
Prep Time
10 min
  1. 4 cups white rice (or less for a smaller recipe)
  2. 600g pumpkin (without seeds and skin)
  3. 3 tablespoons butter or oil of your choice
  4. 3 fresh sage stalks or curry plant stalks
  5. 1 small chorizo sausage
  6. 1 large red onion
  7. 1/2 teaspoon dried tarragon
  8. 3 spring onions
  9. 6 large cloves of garlic
  10. fresh nutmeg
  11. 1 cup water
  12. 1/2 can coconut milk
  13. salt and pepper
  14. fresh coriander (optional)
  1. Cook the rice separately and set aside.
  2. Chop the pumpkin into small pieces and bake for 20 minutes until fork tender. In the meantime chop the onion, garlic, chorizo and spring onions.
  3. Start the stirfry by placing butter or oil and onion in a pan at medium heat. Add sage or curry plant.
  4. After 3 minutes add the garlic and stirfry until fragrant.
  5. Then add the cooked pumpkin, tarragon, chorizo and freshly grated nutmeg and stirfry for a few minutes.
  6. Add the cooked rice, water, coconut milk. Stirfry gently and add salt and pepper to desired consistency for a further 10 minutes or so.
  7. Add the spring onions before switching off the heat.
  8. Remove the curry plant or sage leaves before serving and dress with fresh coriander.
Rody's Hearty Corner https://www.rodysheartycorner.com/

Leave a Reply

Your email address will not be published. Required fields are marked *