Roasted pumpkin risotto

Difficulty:  Intermediate

Serves:  4 at home or 24 tastes in the classroom

Fresh from the garden: pumpkin, bay leaves, celery, onions, leek, sage


  • metric measuring spoons and cups
  • chopping boards & non-slip mats
  • 1 medium knife
  • mezzaluna
  • large saucepan
  • peeler
  • scales
  • bowls – 3 medium
  • grater
  • wooden spoon
  • serving bowls

  • 3 – 4 cups stock
  • 1 bay leaf
  • 2 sage leaves
  • 250 g pumpkin
  • ½ onion
  • ½ leek
  • 1 celery sticks
  • 1 garlic clove
  • 20 ml olive oil
  • 20 g butter
  • 200 g (1 cup) risotto rice
  • sea salt
  • freshly ground black pepper
  • 1 lemon
  • 10 g parmesan, grated
What to do

  • Set out your ingredients.
  • Preheat the oven to 220oC.
  • Pour in the stock in a saucepan and heat over medium heat.  Turn the heat to low and leave the stock, with the ladle in it.
  • Chop the sage leaves.
  • Peel the pumpkin and chop into 1 cm cubes.  Toss in 1 tablespoon olive oil and the chopped sage leaves and roast in the oven for 20 minutes.
  • Peel and finely chop the onion.
  • Wash and finely chop the leek.
  • Trim the leaves off the celery and discard them.  Finely chop the celery.
  • Peel and finely chop the garlic.

Cook the risotto

  • Heat the heavy-based saucepan over medium heat, and add the butter and olive oil.  Tip in the onion, leek, garlic and celery, and stir until the vegetables are soft.
  • Tip in the rice and stir to ensure that every grain is well coated with the buttery juice.  Then add the bay leaves.
  • Add a ladleful of hot stock, stirring all the time.  The rice will absorb the hot stock and start to swell.  Continue to add a ladleful of stock as the last one disappears, stirring all the time.
  • Continue to cook until the rice is al dente (cooked through but firm to bite) about 15 minutes.
  • Stir in the pumpkin to the risotto and continue cooking for another 5 minutes.
  • Add the juice of half the lemon and the parmesan.
  • Remove the pan from the heat and let it rest, with the lid on, for 3 – 4 minutes.  Season to taste before serving.
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