The pumpkin risotto that I never thought I would cook

I never feel the urge to cook risotto. Never.

And I especially never feel the urge to eat risotto. OK, maybe once, but I’m pretty sure I was under the influence of LSD or some other mind expanding/altering substance and I was actually under the impression that I was eating fried chicken, which I was really keen on the idea of. But alas, eye witness reports and CCTV footage would later confirm I was actually eating risotto… on the floor,,, wearing only a pink feather boa… in a KFC family restaurant (at least I had the place correct). Needless to say, I do not indulge in consumption of mind altering substances very much anymore.

“So why?” I hear you ask.

Half of me wants to say it’s none of your business, but the other half reminds me that this is indeed a public forum I have created and whether it be for my own personal gratification or not, the nature of such a beast is that people will indeed ask questions from time to time. As small as this chance may be, there is still a chance that the subscribers to these pages of the ramblings of a man trying to fumble his way around the kitchen and stumble through the English language like the drunken priest stumbling through the hallways on a late night rendezvous in the boys dormitory may wish to ask a question, and thus it is only fair that I should answer it.

Here goes.

I saw a picture of a pumpkin risotto on the social media of a celeb chef who I am inter-stalking, or maybe http://www.stalking, whose name fails me but the memory of his risotto lived on. It looked good… really good. So I decided then and there that I would make a pumpkin risotto.

That’s all.

The ingredients. Note the big black pumpkin in the back ground
The ingredients. Note the big black pumpkin in the back ground

Looks pretty sexy now, huh?
Looks pretty sexy now, huh?
Chop it up and season
Chop it up and season
Eat it. Eat it now
Eat it. Eat it now
Thoroughly enjoying this risotto. Didn't think I would enjoy it as much as I did, actually
Thoroughly enjoying this risotto. Didn’t think I would enjoy it as much as I did, actually

I ate it all up
I ate it all up


½ large pumpkin, roasted whole for 2-3 hours at 180C, or until black on the outside and soft in the middle. This really does give it a nice sweet tasty pumpkin flavour. Chop the pumpkin and boil it if you are too slack and happy with second (or third or fourth) best
2.5 cups risotto rice (carnaroli, aborio etc. Probably not jasmine or basmati)
1 brown onion, diced
4 cloves garlic, diced
2lt stock, heated and ready to go
50g butter, chopped
1 cup grated pecorino or parmesan
½ cup toasted pine nuts
1 teaspoon dried chilli flakes
A few sprig of thyme, leaves picked
A handful of parsley, chopped
Olive oil

• While pumpkin is still hot, cut off the burnt skin, remove the seeds and chop the flesh roughly. Immediately douse it with a splash of olive oil and a good hit of salt and pepper. This will allow it to have a little roast pumpkin sexy time and come out with a warm, post coital glow
• Heat some oil in a large heavy based pan and sauté the onion and garlic over medium heat until soft and fragrant
• Add the rice and toss until grains are opaque – about a minute or so
• Start adding stock one cup at a time, stirring it in until almost all liquid is absorbed – this will happen quite quickly at first because the rice is hot and dry and hella thirsty
• Keep adding stock and stirring
• Once you are half way through your stock you can introduce the pumpkin to the party… stir it in there… oh how pretty that looks
• Keep going with the stock
• About 20 minutes in and you should be down to the last cup of stock and the rice should be damn near done. If not, you’re going to have to add a cup of water unless, of course, you were smart enough to heat an extra cup of stock
• Now add your butter and stir or shake (depending on what your school of thought on risotto is) to emulsify for kick-ass creaminess
• Stir through cheese
• Check seasoning and serve sprinkled with pine nuts, chilli flakes, herbs and a little extra olive oil
• Bam. Risotto like a baws

24 responses to “The pumpkin risotto that I never thought I would cook”

  1. Have you ever seen the ‘hot wet rice’ comedy skit by The Katering Show? I think it’s freaking hilarious, a total piss take on the Thermomix and food presenters. Anyhoo, your hot wet rice looks delicious and I am so going to roast a pumpkin whole….my mum used to make a dish back in the day, that was ‘something’ (can’t remember what) cooked in a whole pumpkin in the oven, I am going to go ask her what it was.

  2. And here was I thinking it was my porcini mushroom & chicken risotto that was your inspiration!
    I love risotto – love the sound/look of yours!
    Smiley faces all round …

  3. You’re weird. That’s all I have to say! Except that I’m glad you broke down and made it. sweet potatoes go well in risotto, too!!! And just about anything else…

  4. You really one of a kind in the foodie blogworld :-)! You range of language and experiences are quite mind blowing. Though your recipes are pretty amazing and yummy. Never thought of the whole pumpkin thing but that kind of make sense. May try this with pan fried sage leaves extra on top😏

  5. I can’t believe you roasted the pumpkin whole in the oven. I need to try that!!! I’ve done halves plenty of times but the black exterior looks super cool. As for risotto? I’m not really a fan, I like variety and a whole pile of rice is kinda… well, monotonous. But if you’re a similar risotto-avoider and this won you over then that is a supreme vote of confidence. Love the idea of the chilli flakes… yussss *fist pump*

    • Yeah. Give it a go. Even whole baked pumpkin to go with whatever. We have buried them in the coal and smoked them whole for hours, all with outstanding results. Scoop out the flesh, season and put it with a roast or through a salad. Nom nom nom 👌

  6. I love risotto but The Koala isn’t a fan. I’ve made it a few times, but I hate to slave over something that only one of us will enjoy so I don’t bother anymore. I just order it when we go out. But of course, then I over think about how expensive restaurant risotto is when I could just make it at home…

    On the other hand The Koala loves pumpkin (I do not) so maybe this recipe would be a good compromise.

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