Roast Pumpkin Basil Risotto 

Serves 4


To prepare pumpkin: 


800g ripe pumpkin washed and cut into cubes (if organic you can leave the skin on)

1 tbs olive oil or spray oil

1 tsp smoked paprika

1/4 tsp sea salt


Preheat oven to 200 degrees. Toss pumpkin with olive oil and seasonings and bake for 20-25 minutes until tender.


To prepare risotto:


1L of massel vegetarian chicken stock

1 small chopped onion

2 tbs olive oil

1 tsp dry Italian herbs

1 1/2 cup Arborio rice

2 tbs finely grated vegetarian parmesan cheese

1/4 cup grated tasty cheese

1/4 tsp black pepper

1 cup peas

Basil leaves


Bring the liquid stock to a simmer and keep warm over low heat.

In a heavy saucepan over medium heat, add olive oil and sauté onion until soft.

Add Arborio rice and Italian herbs and cook, stirring for about 2 min until rice starts to become translucent.

Add 1 cup of hot stock to the rice, stirring often, until liquid is absorbed.

Continue stirring in the remaining stock 1 cup at a time, allowing each to absorb before adding the next one until rice is tender and creamy (about 20 min).

Stir through roast pumpkin, parmesan, tasty cheese, peas, black pepper and basil leaves. Serve topped with more Parmesan, basil leaves and any other roast veggies of your preference 🙂



Recipe by Débora Galvin