Pumpkin Risotto - Fiver Feeds

Pumpkin Risotto

Pumpkin, or butternut squash, is the vegetable that just keeps on giving – kids love its sweetness and grown-ups love its versatility. This pumpkin risotto is a bowlful of comfort and sweet, buttery goodness – enjoy!


Pumpkin Risotto

Prep Time:



Serves 4 People


£0.95 per Person



  • Ingredients

    2tbsp Olive Oil
    1 Onion Finely Chopped
    1 Garlic Clove Crushed
    1 Small Butternut Squash or Pumpkin Cored, Peeled and Diced (Around 400g)
    50g Unsalted Butter
    200g Arborio Rice
    12 Fresh Sage Leaves Chopped
    1l Vegetable Stock Made using 3 Cubes
    100g Grand Padano Cheese Grated
    Black Pepper

How to Cook

1. Make up the stock in a saucepan and then leave to one side on a gentle simmer.

2. In a heavy bottomed large frying pan (or a large saucepan), heat the olive oil and fry the chopped onion for a few minutes. 

3. Add the garlic, butter, sage and a pinch of salt then fry for a few more minutes until soft.

4. Put the rice in the pan and stir for a minute or two until all the grains are coated with your buttery mix.

5. Transfer a couple of ladle’s worth of stock to the pan and stir until most of this has been absorbed into the rice (but be careful not to let it dry our too much). 

6. Put the diced butternut squash or pumpkin in and give a quick stir. Keep gradually ladling in the stock until the squash is cooked and the rice has softened, but still retains a bit of bite.

7. Once you have the correct risotto consistency, stir through half the grated cheese and season to taste. Everyone is different when it comes to risotto, some prefer it stickier than others so tweak to the amount of cheese and stock here to get it perfect for how you like it. 

8. Serve topped with the remaining cheese and enjoy!

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