Pumpkin & Thyme Risotto

Back at you with another pumpkin recipe, haha!

I adore pumpkin, and even though i get why some people may not like it. When you add other flavours, it truly is beautiful.

I really like risotto, but do not eat it often. I made this Saturday and indulged on my couch, candles lit and X factor.

Yes, pretty much perfecto.

Pumpkin & Thyme Risotto

(Serves 2)


  • 120g Arborio Rice
  • 150g fresh chopped pumpkin. (2cm by 2cm cubes)
  • 1 white onion (chopped finely)
  • 2 cloves of garlic
  • 100g button mushrooms
  • 125ml of white wine
  • 1 chicken or vegetable stock
  • 40g grated parmesan cheese
  • 1 tablespoon dried thyme
  • Parsley (To garnish)
  • 20g butter
  • 2 tablespoons of Olive Oil


  • To a large frying pan, or saucepan add the butter and melt on a low heat.
  • Add the diced pumpkin to a baking tray, cover with a tablespoon of Olive Oil, and roast on 170°, gas mark 3.
  • Add onion, mushrooms, garlic and thyme to the pan and stir with a wooden spoon.
  • After 5 minutes, add the rice and stir.
  • To a cup, add boiling water and add the stock cube, stir, and pour into the pan.
  • Cook, and stir often, until all the water is absorbed.
  • Continue adding water and stirring, add the glass of wine, and stir until absorbed.
  • Repeat this method, add cups of water (usually around 2-3) for around 15-20 minutes, until the rice is tender. I keep tasting, as I like my rice al dente. 
  • If you have a stick non-stick pan, then you do not have to stand over it the whole time.
  • Remove the pumpkin from the oven.
  • Add the parmesan and parsley to the arborio rice, stir, and spoon onto a bowl or plate.
  • Place the roasted pumpkin over, and tuck in.

Do you like the sound of this?

There is a video below, that you may find helpful.



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