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Roasted pumpkin – winter – risotto


  • 100 ml Ranieri olive oil
  • Bundle of fresh rosemary
  • 800 g Pumpkin, to be cut in 1 cm cubes
  • 400 g uncooked Risotto rice
  • 2 chopped, red onions
  • 1 litre vegetable stock, hot when added
  • 100 g Parmesan cheese
  • Fresh black pepper to taste


  1. Mix the pumpkin cubes with 1/3 of the OliveOil and branches of the rosemary bundle in an oven tin.
  2. Roast the pumpkin approx. 15 minutes at 220 degrees.
  3. Heat the rest of the OliveOil in a pan and sauté the onions.
  4. Add the risotto rice and fry it until the grains of rice are glassy.
  5. Add the hot stock little by little.
  6. Keep stirring while adding the hot stock. The rice will slowly absorbs the moisture.
  7. Add half of the roasted pumpkin.
  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 approx. 5 minutes.
  11. Finish: a branch of rosemary