Name: Roast Pumpkin Risotto Recipe
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 4
Ingredients: 2 tbs oil; 1 leek sliced; 1 cup arborio rice; 1/2 cup white wine; 1 L chicken stock (liquid); 1 handful parmesan cheese *to taste *to serve; 1 tbs oil; 500 g pumpkin

by apiary Last updated on 05/09/2025

Quick, easy, hearty and the whole family loves it.

- apiary

Ingredients

2 tbs oil
1 leek sliced
1 cup arborio rice
1/2 cup white wine
1 L chicken stock (liquid)
1 handful parmesan cheese *to taste *to serve

Roast Pumpkin

1 tbs oil
500 g pumpkin

Method

Step 1

Pre-heat oven to 180C. Coat pumpkin in oil and bake for 20-30 minutes or until golden and tender.
Step 2

Reduce oven temperature to 140C.
Step 3

Heat oil in a large casserole dish. Cook leek until golden and tender (about 5 minutes).
Step 4

Add rice and cook until golden (about 5 minutes).
Step 5

Add white wine and cook for 2 minutes.
Step 6

Pour in the chicken stock, stir and remove from heat. Cover pot with lid and place in the oven at 140C. Cook rice for 40 minutes in the oven.
Step 7

Remove risotto from the oven, add cooked pumpkin and stir in the parmesan cheese.

Recipe Notes

from Australia’s Best Recipes team

This basic baked risotto is nice served with chicken thigh cooked on the BBQ seasoned with Moroccan spice. Cut cooked chicken into bite size chunks and stir into risotto.