Pumpkin And Blue Cheese Risotto Recipe

Name: Pumpkin And Blue Cheese Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 g pumpkin, cut into 2cm cubes; 1 tablespoon butter; 2 tablespoons olive oil; 1 brown onion, diced; 1 garlic clove, finely chopped; 300 g arborio rice; 1 1/2 teaspoons dried rosemary; 2/3 cup dry white wine (or 166ml); 550 ml vegetable stock; 2 teaspoons butter, extra; 50 g blue cheese; 20 g walnuts, chopped

Servings: persons

300 g pumpkin, cut into 2cm cubes
1 tablespoon butter
2 tablespoons olive oil
1 brown onion, diced
1 garlic clove, finely chopped
300 g arborio rice
1 1/2 teaspoons dried rosemary
2/3 cup dry white wine (or 166ml)
550 ml vegetable stock
2 teaspoons butter, extra
50 g blue cheese
20 g walnuts, chopped

1
Pre-heat oven to 200 deg Celsius. When hot put pumpkin on a lined tray, coat with spray oil and place in oven to roast.
2
Put stock into a jug and microwave on high for 4-5 minutes, until hot. (Keep stock hot by zapping as required.).
3
In a medium pan place butter and oil over medium heat. Add onion and cook, stirring occasionally, unit soft and translucent. Add garlic and cook for a further minute.
4
Add rice and cook, stirring for 2 minutes and rice is thoroughly coated in butter/oil.
5
Add rosemary and wine and stir continuously until wine is absorbed.
6
Add hot stock, stirring continuously, in 2/3 cup quantities. Ensure stock has been absorbed before adding the next lot of stock.
7
*Keep and eye on the pumpkin and when it has been cooking for about 25-30 minutes remove from oven*
8
When you add your last quantity of stock, also add 1/2 of the roasted pumpkin.
9
When all the liquid has been absorbed and rice is creamy, but still has a little 'bite' in it, remove pan from heat. Add the remaining pumpkin.
10
Stir in the butter then add 30g of the blue cheese. Stir. Season to taste.
11
Serve immediately topped with the last 20g of cheese, crumbled, and the walnuts.

520

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 300 g pumpkin, cut into 2cm cubes, 1 tablespoon butter, 2 tablespoons olive oil, 1 brown onion, diced, and more.

Yes, Pumpkin And Blue Cheese Risotto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pumpkin And Blue Cheese Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions