Pumpkin Risotto - 4 Ingredients
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Pumpkin Risotto

Serves 4 servings


  • 3 cups (750ml) Vegetable stock
  • 700 grams butternut pumpkin peeled, seeded and cut into 2cm cubes
  • 3/4 cup Arborio rice
  • 1/2 cup Parmesan grated


  • In a saucepan, bring the vegetable stock and pumpkin pieces to the boil.
  • Reduce heat, cover and simmer for 10 minutes.
  • Add the rice and continue to simmer for 20 minutes, stirring regularly, or until the rice is soft and most of the liquid has been absorbed.
  • Stir through half the Parmesan and season with sea salt and pepper.
  • Serve sprinkled with remaining Parmesan.

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Recipe Rating

What other people thought of the recipe “Pumpkin Risotto”

  • Kay Burrows says:

    Easy recipe and absolutely delicious. I’m not a risotto lover, but I love this one

  • paloma says:

    5 stars
    Brilliant and easy to make. Add a little nutmeg to enhance flavour.

  • Helen says:

    A well-loved favourite in our household. I had the absolute disaster of not having stock in the house the first time I made it so a quick sub with a vege cup-a-soup did the trick lol Love that it doesn’t matter what you have on hand, the recipe is the kind that can be varied & still be a success!

  • Sarah N says:

    5 stars
    This is my absolute favourite risotto and the kids enjoy it too. It is far easier to make and uses less ingredients than other risotto recipes but still tastes great.

  • Sarah says:

    5 stars
    This is the tastiest, easiest risotto I’ve ever made and the kids love it too.

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