Image by Larm Rmah

Roasted Pumpkin and Thyme Risotto

Updated: Jan 6

I know that Halloween was over a month ago now, but for some reason I still had a surplus of Pumpkins hanging around.

Now, as lovely as they look on the outside, I've personally found that unless cooked right they are a little watery, bland and just... Meh. This recipe, however was so good that I even surprised myself!


I had 3 of 4 mixed sizes of pumpkin left, but I always say use what you have when possible, so if your pumpkins are different to these, fret not, get them roasted.


I used a larger amount of everything in the recipe in order to accommodate the amount of pumpkin I had to use and it made about 5/6 portions. But feel free to half everything or edit according to the amount of pumpkin you have.

Ingredients:

An onion

500g Arborio/ Risotto rice

Roasted pumpkin (I used about a large baking tray full)

Half a cup white wine

1.5 litre vegetable stock

1 Tsp of garlic powder

1 Tsp of Thyme

Salt and pepper

Olive oil

Vegetarian Parmesan (optional, but a delicious addition!)

Preheat your oven to 200 degrees, then cut your pumpkins into cubes and toss in a splash of olive oil and salt and pepper. Add to a dish and get in the oven for about 25 minutes, or until the edges start to roast and caramelise like above.


On the hob, fry your diced onion in more olive oil and fry until golden. Add the rice and cover with all the juices along with the white wine. Fry until the liquid evaporates, add the garlic and thyme then start adding your vegetable stock ladle by ladle, stirring in between each one and waiting until the rice is more or less absorbed (this can take a bit of patience but it's all part of the process.)

Once the pumpkin is done after the 25 minutes, I add about half the amount to the Risotto and leave the rest to add on top. Stir it in and allow to cook with the rice until all the stock is fully absorbed. If it requires more stock, feel free to add more as you go until it is fully cooked. (You could also add a dash of cream/ dairy free cream here to give it a richer texture.)

Serve up in a bowl straight away and add the remaining pumpkin on top, along with a sprinkle of pepper, thyme and Parmesan if you wish.

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