Roasted pumpkin risotto (winter cookbook)


  • 100 ml Olive Oil
  • bunch of fresh rosemary
  • 800 g pumpkin, to be cut in 1 cm cubes
  • 400 g uncooked arborio rice
  • 2 chopped, red onions
  • 1 litre vegetable stock, hot when added
  • 100 g Parmesan cheese
  • freshly ground black pepper


  1. Mix the pumpkin cubes with 1/3 of the olive oil and a few sprigs of fresh rosemary in an oven tin.
  2. Roast the pumpkin for approximately 15 minutes at 220 degrees.
  3. Heat the rest of the olive oil in a pan and sauté the onions.
  4. Add the rice and fry it until the grains of rice are glassy.
  5. Add the hot stock little by little.
  6. Add half of the roasted pumpkin.
  7. Carry on adding stock until the rice is soft.
  8. It takes approx. 45 minutes to cook a good risotto.
  9. Remove the pan from the heat and add half of the Parmesan cheese, the rest of the pumpkin and the black pepper.
  10. Leave the lid on the pan for 5 minutes.