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Rosi's Pumpkin Risotto

Name: Rosi's Pumpkin Risotto
Cook time: 28 min
Total time: 28 min
Yield: 4 servings
Ingredients: 500 g Pumpkin or squash; 1 small Onion; 1 Celery stalk; 1 small Carrot; 2 tbsp Olive oil; 320 g Arborio or Carnaroli rice; 1–1.2 liters Vegetable stock; Salt; Freshly ground black pepper; 30 g Butter; 50 g Parmesan cheese

Rosi not only makes risotto, but she grows the pumpkins that go into them. She's just as careful tending to the pan as she is to the soil, and much like her pumpkins this is absolutely nothing like the uniformity of one you might discover in a supermarket.

Cook

28m

Ingredients

Method

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For

4

M

I

500

g

Pumpkin or squash, peeled and cut into small cubes

1

small

Onion, finely chopped

1

Celery stalk, finely chopped

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Rosi's Pumpkin Risotto

Rosi not only makes risotto, but she grows the pumpkins that go into them. She's just as careful tending to the pan as she is to the soil, and much like her pumpkins this is absolutely nothing like the uniformity of one you might discover in a supermarket.

Cook

28m

Ingredients

Method

Turn cooking mode on

Step 1

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

4

M

I

500

g

Pumpkin or squash, peeled and cut into small cubes

1

small

Onion, finely chopped

1

Celery stalk, finely chopped

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.