Risotto of Pumpkin With Rocket and Parmesan

Recipe by AmandaInOz
READY IN: 35mins




  • First, make the pumpkin puree by sweating down the roughly chopped pumpkin in a little olive oil and butter, until it breaks down completely.
  • Puree this in a liquidizer and leave until finishing the risotto.
  • Wash the rice in cold water and strain off.
  • Combine 250ml of chicken stock with 250ml water and season to taste with salt and pepper. Warm the mixture.
  • Add risotto to the liquid mixture and blanch for 7 minutes.
  • Drain this off and place on a tray to cool down.
  • Pan fry the 1cm cubes of pumpkin in a little butter and olive oil until nicely browned and softened.
  • To finish the risotto place the rice in a shallow pan and just cover with remaining chicken stock.
  • Bring to the boil quickly and cook until nearly all of the stock has evaporated.
  • Taste the risotto to see if its cooked, then add the pumpkin puree, sautéed pumpkin dices, rocket, Parmesan, 25g of butter and salt and pepper.
  • Mix well, taste for seasoning, adjust and serve.