Pumpkin risotto

Jamie Olivers protégé Aaron Craze cooks a seasonal risotto which serves 6 for under £5!
By Aaron Craze
Pumpkin risotto
  • Rating:
  • Serves: 6
  • Cook Time:
  • Prep Time: 10 minutes
  • Effort: easy


  • 1 large pumpkin, preferably Crown Prince, quartered
  • 3 tbsp olive oil
  • 1 large onion, finely chopped
  • 1 stick celery
  • 400 g arborio or carnaroli risotto rice
  • 100 ml amaretto (almond liqueur)
  • 1.5 litres vegetable or chicken stock
  • 150 g parmesan, grated
  • 60 g unsalted butter
  • 1 tbsp finely chopped sage

Tips and Suggestions

To test if the rice is ready, take a grain out and squeeze with your index finger and thumb - there should be a thin white line running through the centre off the grain.


1. Roast the pumkin quarters at 200C/gas 6 for about 45 minutes or until soft. Once done, discard the seeds. Scoop out the flesh, put it in a bowl, season and set aside.

2. Heat the oil in a saucepan and sweat the onions, garlic and celery with a pinch of salt for 1-2 minutes. Add the rice and cook, stirring, for 1 minute.

3. Pour in the amaretto and continue stirring till the liquid evaporates. Add the stock and the cooked pumpkin and keep stirring clockwise for about 12-15 minutes.

4. Add the parmesan, butter and sage and season to taste. Let the risotto rest for 6 minutes before serving.

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