Please wait, the site is loading...

Pumpkin risotto


Serves: 6
timePrep time: 35 mins
timeTotal time:
Pumpkin risotto
Recipe photograph by Maja Smend
The River Cafe's autumnal pumpkin risotto is one of their signature dishes and easy to cook at home

Serves: 6
timePrep time: 35 mins
timeTotal time:

Rate this recipe
Print Print

Nutritional information (per serving)
Calories
655Kcal
Fat
39gr
Saturates
20gr
Carbs
55gr
Sugars
8gr
Fibre
4gr
Protein
16gr
Salt
0.9gr

The River Cafe

The River Cafe

Founded by Ruth Rogers, The River Cafe is celebrating its 30th birthday this year
See more of The River Cafe’s recipes
The River Cafe

The River Cafe

Founded by Ruth Rogers, The River Cafe is celebrating its 30th birthday this year
See more of The River Cafe’s recipes

Ingredients

  • 850g pumpkin or butternut squash
  • 2 tbsp fresh oregano, thyme or marjoram leaves
  • 2 garlic cloves, peeled and thickly sliced
  • 5 tbsp olive oil
  • 1 litre fresh vegetable or chicken stock
  • 150g unsalted butter, softened
  • 1 medium red onion, very finely chopped
  • 300g risotto rice (such as Arborio)
  • 75ml extra dry white vermouth
  • Parmesan or vegetarian alternative, freshly grated

Step by step

Get ahead
Roast the squash in advance, then reheat for 10 minutes or so in the oven before serving. The risotto can be part-cooked ahead (to the point where about ⅔ of the stock has been added), then spread out in a large dish and cooled. Return to the pan and carry on adding hot stock when you’re ready to serve.
  1. Preheat the oven to 220°C, fan 200°C, gas 7. Remove the seeds and fibres from the pumpkin or squash, cutting the flesh (with skin) into large chunks. Place, skin-side down, on a baking tray. Season with sea salt and black pepper and scatter over the herbs and garlic. Pour over 3 tablespoons of the olive oil and rub into the flesh. Cover with foil and bake the pumpkin for 50 minutes or until it is soft and shrivelled and has begun to brown at the edges. Allow to cool enough to handle. Scrape the flesh from the skin, then discard the skin.

  2. Meanwhile, heat the stock in a large pan, and keep on a low heat, covered. Melt 75g of the butter and the remaining 2 tablespoons of olive oil in a large pan. Gently fry the onion for 15 minutes or until soft. Add the rice and stir until the grains become coated with butter. Add the vermouth and stir until it has been absorbed. Add two ladlefuls of hot stock, or just enough to cover the rice, and simmer, stirring, until the rice has absorbed nearly all the liquid. Continue to add more stock as the previous addition is absorbed.

  3. After 20 minutes, nearly all the stock will have been absorbed by the rice; each grain will have a creamy coating, but will remain al dente. Add the remaining butter, in small pieces, the roasted pumpkin and Parmesan, being careful not to over-stir. Serve immediately.
     

    Recipe taken from River Cafe 30 by Ruth Rogers, Rose Gray, Joseph Trivelli and Sian Wyn Owen (Ebury Press, £28). Available from 5 October

You might also like...


We value your privacy

We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our cookie policy.

Cookie Preference Centre

Learn more about what each cookie category does and choose your settings (toggle right to opt in or left to opt out). Cookie policy


Strictly Necessary

These technologies are needed to enable our websites and apps to run and to keep it secure.

Sainsbury's Magazine

These technologies tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Cookie name Duration
PHPSESSID Until the browsing session ends
device_view 1 month
recentlyViewedRecipes 1 year
subscription-{popup-version-date}-PopupClosed 12 days

Vimeo

Enables Vimeo videos on the site

Cookie name Duration
_derived_epik 1 year

Constant Commerce

Enables shopping tools for recipe ingredients

Cookie name Duration
cc_a_h 10 years
cc_a_s Until the browsing session ends

DoubleClick

DoubleClick Digital Marketing (DDM) is an integrated ad-technology platform that enables us to more effectively create, manage and grow high-impact digital marketing campaigns.

Cookie name Duration
DSID 10 days
IDE 1 year
RUL 11 months

Performance/Analytics

These technologies tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Google

Google Analytics tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Cookie name Duration
__gads 13 months
_ga 28 months
_gat 1 minute
_gid 1 day
1P_JAR 1 month
ANID 10 days
CONSENT 18 years
NID 6 months
__Secure-3PAPISID 2 years
__Secure-3PSID 2 years
__Secure-3PSIDCC 1 year

Marketing/Targeting

These technologies help us decide which products, services and offers may be relevant for you. We use this data to customise the marketing content you see on websites, apps and social media. They also help us understand the performance of our marketing activities. These cookies are set by us or our carefully-selected third parties.

Pinterest

Pinterest conversion tracking gathers conversion insights and builds audiences to target based on actions our visitors have taken on the site.

Cookie name Duration
_pinterest_ct_rt 1 year
_pinterest_ct_ua 1 year
_pin_unauth 1 year

Outbrain

These technologies tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Cookie name Duration
outbrain_cid_fetch 5 minutes
adrl 5 weeks
apnxs 6 weeks
criteo 2 months
obuid 6 months

Twitter

Twitter conversion tracking enables us to measure our return on ad spend by tracking the actions people take after viewing or engaging with our ads on Twitter.

Cookie name Duration
personalization_id 2 years
muc 2 years
ads_prefs 5 years
auth_token 5 years
dnt 5 years
guest_id 2 years
twid 5 years