Pumpkin, Asparagus & Eggplant Risotto Recipe

Name: Pumpkin, Asparagus & Eggplant Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 600g pumpkin, peeled and cut into 2cm pieces; olive oil spray; 1 bunch asparagus, cut into 4cm lengths; 1 tablespoon olive oil; 1 onion, finely diced; 2 cloves garlic, crushed; 2 cups arborio rice; 5-6 cups chicken or vegetable stock, heated; 1/3 cup JL KRAFT Eggplant & Garlic Deli Spread; 1 tablespoon grated lemon rind Safeway 4 ct For $5.00 thru 02/09; 1/4 cup shaved Parmesan

Servings: persons

600g pumpkin, peeled and cut into 2cm pieces
olive oil spray
1 bunch asparagus, cut into 4cm lengths
1 tablespoon olive oil
1 onion, finely diced
2 cloves garlic, crushed
2 cups arborio rice
5-6 cups chicken or vegetable stock, heated
1/3 cup JL KRAFT Eggplant & Garlic Deli Spread
1 tablespoon grated lemon rind Safeway 4 ct For $5.00 thru 02/09
1/4 cup shaved Parmesan

1
Place pumpkin on a baking tray and spray with oil.
2
Bake in a moderate oven 180C for 15 minutes.
3
Add asparagus, spray with oil and continue baking for a further 10 minutes or until tender.
4
Heat oil in a saucepan over medium heat and saute onion and garlic until softened.
5
Add rice and cook for 1 minute.
6
Stir in the stock, 1 cup at a time, ensuring stock is absorbed before each addition until the rice is tender.
7
Stir in roasted vegetables, Deli spread and lemon rind.
8
Serve garnished with Parmesan.

623

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 600g pumpkin, peeled and cut into 2cm pieces, olive oil spray, 1 bunch asparagus, cut into 4cm lengths, 1 tablespoon olive oil, and more.

Yes, Pumpkin, Asparagus & Eggplant Risotto falls under the Vegetarian 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, Asparagus & Eggplant Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions