Easy Pumpkin Risotto

Make a delicious risotto with just a few ingredients using our new Risotto Spice Blend. Pumpkin risotto is always a favourite in the Herbie’s household, but this also works well with wild mushrooms or chorizo and peas (always cook the meat and/or vegetables to taste that you’re adding to the risotto for best results).

Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
Yield: Serves 4
Category: Vegetarian
Cuisine: Italian


  • 1 L (4 cups) hot vegetable stock
  • 2 tsp Herbie’s Risotto Spice Blend
  • 1 tbsp olive oil
  • 200g (1 cup) arborio risotto rice
  • 300g roast pumpkin
  • 1 cup shaved parmesan
  • 2 tbsp pine nuts


  1. Stir spice blend into hot stock.
  2. Heat oil in a heavy based saucepan or casserole, then add rice, stirring to coat the grains in oil, for 2 minutes, then reduce heat to low.
  3. Start adding the stock a ladle at a time (1/4 cup), stirring constantly. When absorbed, add another ladle of stock. Continue until there is roughly 1 cup of stock left and the risotto has lost the chalky centre when grain cut in half, but still retains some bite.
  4. Turn off the heat and add remaining stock with cooked pumpkin and half the parmesan. Continue to stir as the remaining stock is almost absorbed (about 2 minutes) but leaving a generous coating so it is not thick and sticky. Serve immediately with remaining parmesan and pine nuts.
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Nutritional Information
Serving Size 400g
Calories 359
Sugar 6.7g
Sodium 2g
Fat 11g
Saturated Fat 5g
Carbohydrates 49g
Fiber 4.4g
Protein 13g