Pumpkin & Pecorino Risotto

Serves: 6
Preparation Time: 10
Cooking Time: 40


  • 50g butter
  • 2 tbsp olive oil (or 5 tbsp if you wish to omit the butter)
  • 1 large onion, finely diced
  • 300g (roughly 6 handfuls) risotto rice
  • 150mls (2/3 cup) white wine
  • 1.5L Campbell’s Real Stock – Salt Reduced Chicken or Salt Reduced Vegetable stock
  • 1 cup cubed pumpkin, 2cm cube
  • Zest and juice of one lemon
  • ½ cup cubed pecorino (the sharper the better)
  • Salt and pepper
  • Grated Parmigiano Reggiano to garnish


  1. Heat the stock in a pot to simmering. In another heavy based pot or pan melt the butter, add the olive oil and begin to gently sauté the onions. Once these are softened (they will go translucent), add the rice and stir to coat in the oil and butter. Gently sauté for 2-3 minutes stirring continuously.

  2. Add the wine to the rice and allow it to bubble away until it is almost all evaporated. Now begin to add the hot stock, ladle by ladle, allowing it to almost evaporate between each addition. It is important that the rice grains are allowed to absorb most of the liquid before the next addition as this adds to the creaminess of the dish. It isn’t critical to stir the risotto continuously but it is important to ensure that it doesn’t dry up so keep an eye on it.

  3. Add the pumpkin pieces about half way through the cooking. You may need more liquid than you have stock, in which case add some hot water. Alternatively, the rice may cook before you have used all of the stock. Don’t worry! The rice is cooked with it is firm to the bite but not “chalky”.

  4. To serve, stir in the lemon zest and juice and the pecorino and allow to sit for a few minutes. Give it one last stir and spoon onto individual plates and drizzle with olive oil and grated parmesan. Serve with a simple green salad.


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