Pumpkin, Lemon And Basil Risotto Recipe

Name: Pumpkin, Lemon And Basil Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups butternut pumpkin, seeded and diced into 1 centimetre square cubes (squash); 3 cups chicken stock (or you can use a good quality vegetable stock if you prefer); 1 cup dry white wine; 9 saffron strands (optional); 1 dried bay leaf; 3 tablespoons butter (you can use olive oil if you want to be healthier); 3 garlic cloves, chopped finely; 1 large onion, chopped finely; 2 medium lemons; 300 g risotto rice; 1/2 cup basil leaves, roughly torn; 40 g parmesan cheese, grated

Servings: persons

2 cups butternut pumpkin, seeded and diced into 1 centimetre square cubes (squash)
3 cups chicken stock (or you can use a good quality vegetable stock if you prefer)
1 cup dry white wine
9 saffron strands (optional)
1 dried bay leaf
3 tablespoons butter (you can use olive oil if you want to be healthier)
3 garlic cloves, chopped finely
1 large onion, chopped finely
2 medium lemons
300 g risotto rice
1/2 cup basil leaves, roughly torn
40 g parmesan cheese, grated

1
Heat the oven until it has reached 200 degrees (Celsius).
2
Dice the pumpkin and place in the oven in a roasting dish. Roast until soft (but still holding its shape - it will need to be stirred into the risotto so you don't want it to turn to mush). This should take around 25-30 minutes.
3
Gently heat the chicken stock, wine, saffron strands and bay leaf in a saucepan until simmering.
4
In a large frypan heat the butter until melted and slightly bubbling. Add the garlic, onion and lemon zest and cook over a medium heat until the onion is soft and translucent. Don't allow it to burn.
5
Add the rice and stir to coat it in the mixture already in the pan for about 2 minutes.
6
Add the stock/wine mixture one ladleful at a time. Stir constantly and add more of the stock as the rice soaks it up. Keep doing this until the rice is cooked and the stock has been used.
7
Add the roast pumpkin and lemon juice, and stir until combined.
8
Then, add the chopped basil and stir through until just wilted.
9
Finally, top with ground black pepper and the grated parmesan and serve with crusty french bread (and maybe a salad).

1639

kcal

Calories

112

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.

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: 2 cups butternut pumpkin, seeded and diced into 1 centimetre square cubes (squash), 3 cups chicken stock (or you can use a good quality vegetable stock if you prefer), 1 cup dry white wine, 9 saffron strands (optional), and more.

Yes, Pumpkin, Lemon And Basil Risotto falls under the Meat & Poultry 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, Lemon And Basil Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions