Pumpkin risotto

I love a risotto. It does take a bit of effort to make, but the results are well worth it.

The pumpkin can be swapped for any kind of squash or courgette.

Serves 2


  • 50g Butter
  • 1 onion (finely chopped)
  • 2 cloves of garlic (finely chopped or grated)
  • 300g Risotto rice
  • 200ml of ginger wine
  • 800 ml of vegetable stock
  • 2 handfuls of grated pumpkin
  • 2 handfuls of peas
  • 1 handful of pumpkin seeds
  • Parmesan (to serve)


Melt the butter in a large pan. Add the onion and garlic and cook for around 5 minutes, until soft.

Add the rice and fry for about a minute.

Add the wine and bring to a simmer. Simmer until all the wine is gone.

Add a ladle full of the stock and continue to simmer. Add the squash, peas and seeds.

Continue to add a ladle full of stock every time the water has been absorbed, until all the stock has been used.

Serve topped with a little grated Parmesan.

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