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Pumpkin Risotto

Prep Time:

20 minutes

Cook Time:

40 minutes


4 Servings

About the Recipe

Full of fibre, antioxidants and nutrients galore - pumpkin is a vegetable that isn't just a gut healthy addition but also of health benefits.

Pumpkin is made up of around 94% water and is low calorie but packed with Vitamin A and C to support skin and hair health as well as our immune system


  • 500g pumpkin (whole)

  • 3 tbsp olive oil

  • 1 medium onion (finely diced)

  • 1 tbsp garlic (minced)

  • 1 tsp dried thyme

  • 200g arborio rice

  • 1L vegetable stock

  • 50g nutritional yeast


Step 1

Lightly drizzle the whole pumpkin with oil one oil and sprinkle with a pinch of salt, black pepper. Roast the pumpkin at 200°C for 25 minutes

Step 2

Meanwhile on a moderate heat, sweat the onions, garlic and thyme in a pan with the olive oil before adding the rice and ensure all the grains are coated in the oil

Step 3

Start adding a ladle of warm vegetable stock at a time and keep stirring until the stock is absorbed before adding another ladle

Step 4 

Carry on adding the stock until all of it has been used up and ensure the rice is cooked through

Step 5 

Take the pumpkin out of the oven and cut the top carefully and spoon out the pumpkin flesh and dice up before mixing it through the risotto

Step 6 

Finish the risotto by stirring through the nutritional yeast and serving hot with a drizzle of olive oil

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