matt black teaches pumpkin and pea risotto recipe

Roasted Pumpkin and Pea Risotto

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course
Cuisine Italian
Servings 4 people
Calories 882 kcal


  • 100 g Brown Onion Diced
  • 4 Garlic Cloves
  • 4 Sprigs Thyme
  • 4 Bay Leaves
  • 400 g Arborio Rice
  • 200 ml White Wine
  • 1600 ml Vegetable Stock
  • 200g Baby Peas
  • 200 g Parmesan Shaved
  • 100 g Butter Diced

Roasted Pumpkin

  • 400 g Pumpkin 1cm cubes
  • 4 Garlic Cloves Squashed
  • 2 Sprigs Thyme
  • 50 ml Olive Oil


Roasting Pumpkin

  • Mix pumpkin, garlic and thyme into the oil on a roasting tray. Roast in oven until cooked


  • Boil and reduced the vegetable stock to a simmer
  • In a separate pot, saute the onion and garlic for 1 minute or until translucent. Add herbs, arborio and season. Deglaze with white wine
  • Slowly add 1 ladle of vegetable stock into the rice until just covered and allow to slowly absorb the liquid. Continue adding the stock until rice is cooked. approximately 20 minutes
  • Finish the rice off by folding in the peas, butter and parmesan until creamy
  • Serve the risotto garnishing with the pumpkin and fresh shavings of parmesan
Keyword easy, Veg Stock based, vegetarian

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