Pumpkin Risotto
(Serves 3 people)

  • 1 TBL of Farm + Florist Olive Oil
  • 1 Onion
  • 1 TBL Butter
  • 2 Cloves Garlic, Crushed.
  • 6 Mushrooms, Sliced.
  • 1 1⁄2 CUPS Arborio Rice
  • 1 CUP Diced Pumpkin
  • 3 -4 CUPS Hot Stock (chicken or vegetable)
  • 1⁄2 CUP Grated Parmesean Cheese
  • Salt to taste
  • 1 TSP of ground Black Pepper
  • 1 Pinch of Crushed Chillis
  • 1⁄ 2 CUP chopped fresh Parsley (optional)

Tips and Techniques

  • Use Butternut Squash for a sweeter flavour.
  • Do not overcook the squash. Leave it Al-dente.


  1. Heat butter and oil together in a large saucepan or frypan.
  2. Gently cook the onion and garlic.
  3. Add the rice and cook, stirring until the rice is coated in the oil mix.
  4. Cook this about 1 minute.
  5. Stir in the pumpkin and mushrooms.
  6. Pour over 1 cup of the hot stock.
  7. Cook, stirring often until the liquid is almost all absorbed.
  8. You don’t want the liquid to be boiling in with the rice, just a gentle simmer.
  9. Continue stirring and adding stock one cup at a time until the stock is all completely absorbed and the rice is tender.
  10. This takes about 20 minutes.
  11. You don’t need to stand there stirring the whole time if you use a non-stick pot and return often.
  12. Stir in the parmesan cheese, seasoning and parsley.
  13. It will go lovely and sticky with the cheese.
  14. Serve immediately.


Pumpkin should taste smooth, but not mushy. Sharp and creamy taste. Rice should be cooked to an al-dente level.