Roasted pumpkin and vegetables risotto

What is risotto? Google definition:”Risotto is Italian rice dish cooked with broth until it reaches a creamy consistency. Broth can be from meat, fish, or vegetables. Many recipes advice broth to be simmer and keep hot plus adding a ladle at the time stir until the rice absorbs all the liquid.

Most simple risotto recipe use arborio rice, butter, onion, white wine, and Parmesan cheese. There are also a handful risotto with meat, mushrooms and vegetables.

To me risotto tastes and look a lot like mac and cheese. The process allows arborio rice to release its starches, creating a rich, velvety sauce with soft but slightly al dente grains. Today, I am using medium grain rice, vegetables stock without making it hot, dry white wine, Parmesan cheese, nutmeg, pumpkin and vegetables.

It’s a vegetarian risotto I would said. Medium grain rice do absorb the flavour of stock, wine, vegetables, and pumpkin. What does my risotto taste like? The flavour and texture is a bit savory with a nutmeg roasted flavour that locked in the pumpkin, and vegetables.

My risotto is a comfort, hearty, healthy and delicious dinner. My family and I are satisfied that my risotto turned out well moist despite not using arborio rice. Let’s get organised and cooking!!!


30 g butter
1 Tbs olive oil
500 g Jap pumpkin, cut into bite pieces
1/2 red capsicum, cut into bite pieces
1/2 yellow capsicum, cut into bite pieces
1 bunch asparagus, cut length wise bite pieces
1/8 bunch coriander, chopped finely
1/4 bunch flat leaves parsley, chopped finely
4 c vegetable stock
1 cup dry white wine
4 garlic cloves, minced
3/4 c medium grain rice
1/2 Tsp nutmeg powder
25 g grated Parmesan
olive oil for roasting pumpkin
black pepper


Preheat oven 200 degrees C. Place pumpkin on foiled tray. Drizzle oil, and sprinkle nutmeg; season with salt and pepper. Then place in over to roast about 18-20 minutes. Remove from oven. Set aside for later.

In a deep wok medium heat, sauté garlic with butter and oil for about 3-4 minutes, or until garlic is mostly soft. Add rice and stir for 1 minute to coat; just too lightly toast the rice and being careful that it doesn’t burn. Then add wine and cook until absorbed about 2-3 minutes.

Add asparagus, capsicums, coriander and parsley with about 250 ml stock and stir frequently until stock is absorbed about 3-5 minutes, then add remaining stock about 250 ml at a time, stirring until stock is absorbed before adding more. Cook until rice is al dente and vegetables cooked about 20-25 minutes.

Now stir through Parmesan, season with salt and pepper to taste. Then add in pumpkin to heat, just for another 2-4 minutes, stirring to mixed well until everything is thoroughly heated through. Serve and enjoy with a glass of Sauvignon Blanc.

Note: You can use arborio rice. You can use any vegetables, meat or mushrooms. You can warm stock up and keep it hot. You might more stock depending on what rice you are using. If arborio rice 5 c stock and perhaps 1/2 c wine. You might want to try adding tempeh in. Check my website with tempeh risotto.