Pumpkin Risotto

Pumpkin Risotto

Adapted from BBC Good food.

Pumpkin can be roasted at home and then brought to the garden (remember if you are cooking at home your kitchen needs to be registered with your local environmental health team)

Ideal for using up pumpkins after Halloween. This recipe is vegetarian & gluten free.


  1. Chop pumpkin, drizzle with olive oil and roast in the oven until soft
  2. Chop and fry onions and garlic in butter
  3. Add cumin and rice
  4. Add 500ml veg stock and stir
  5. When stock has been absorbed, add another 500ml.  Keep going until rice is soft. Keep stirring throughout
  6. Add roasted pumpkin and spinach
  7. Serve with grated parmesan

Recipe Details

Preparation Time 15 Minutes
Cooking Time 25 Minutes
Serves 8 People


3 onions

1 small pumpkin (Urchi Kuri is ideal)

1kg risotto rice (arborio rice)

1 bag spinach ( or homegrown!)

Around 1.5 litres of veg stock

200g butter

6-8 garlic cloves

6 tsp cumin

Grated parmesan to serve

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