Date: 27 Sep 2014 Author: Jacqui Categories: Food, International Cuisine, Main Dishes, Risottos, Starters & Soups 0


October is just round the corner … time for pumpkin dishes! If you love risottos, than you should give this recipe a try! A delicious blend of flavors, Roasted Pumpkin, Saffron, Thyme and Parmesan! It is also great for Vegetarians.


  • 300g Carnaroli or Arborio Rice
  • 250g chopped pumpkin
  • 1 large onion, finely diced
  • 2 garlic cloves
  • 1/2 cup white wine
  • 1lt Gluten Free vegetable stock
  • Chilli flakes to taste (optional)
  • 1/2 cup Parmesan Cheese
  • 1 sprig of Thyme
  • 1 sachet Saffron
  • Freshly chopped parsley


Preheat oven to 180C. Put the pumpkin in an oven proof dish and roast till it is soft. Mash it with a fork.

Bring the gluten free vegetable stock to a boil and then lower the heat and let simmer.

In a pot, sauté the onions in a little olive oil until translucent. Add the garlic and cook for a few minutes but do not let it brown. Add the rice and cook until lightly toasted. Add the wine to the pan and when it is nearly absorbed, start adding the stock ladle by ladle whilst continuing to stir the rice. Halfway through the cooking, add the pumpkin and stir to combine with the rice.  Add the thyme sprig and the chilli if using. Do not let the rice go dry. Add the ground saffron to the rice. and combine.

When the rice feels ready, add the Parmesan cheese, a knob of butter and check for seasoning.  A risotto should not be dry, but saucy in texture.  Add a little stock if necessary.  Stir in the chopped parsley. Cover the pot and leave for a couple minutes before serving.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Translate »