Golden Roast Pumpkin Risotto

Cottage Pie

A twist to a classic Italian recipe. Our Golden Roast Pumpkin Risotto using our vegetable stock cubes is bellisimo!

Serves 4


  • 1kg pumpkin - peeled and cut into 2-3cm cubes.
  • 1 cup arborio rice.
  • Large onion finely diced.
  • 2 Garlic cloves - crushed.
  • Small bunch of coriander or chives finely chopped.
  • Parmesan cheese - shaved or grated.
  • 2 tablespoons olive oil.
  • 4 OXO chicken or vegetable stock cubes - made up to make up 1Ltr Stock.


  • Pre-heat oven to 180C.
  • Brush pumpkin pieces with olive oil and place on tray in oven for 20 mins or until roasted and tender.
  • Heat olive oil in large frypan, then add onion and garlic.
  • Add rice, stirring briskly to coat with oil.
  • Progressively add the liquid stock, while stirring regularly for 20 mins.
  • Add pumpkin and stir for 5-10 mins.
  • If necessary add extra water or stock, so that the dish remains moist. Stir in corinander and serve with grated or shaved parmesan. Yum!


Try replacing up to 1/2 cup water used in the stock with the equivalent amount of a dry white wine.