Roasted Pumpkin, Leek and Parmesan Risotto aisling larkin
Roasted Pumpkin, Leek and Parmesan Risotto aisling larkin

Roasted Pumpkin, Leek and Parmesan Risotto

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Main Course
aisling larkin risotto
autumn risotto recipe
pumpkin leek parmesan risotto
Prep Time: 10 minutes
Cook Time: 40 minutes


  • 1 medium pumpkin or butternut squash
  • Olive oil
  • 1 tbsp dried thyme
  • 1 tbsp dried sage
  • Sea salt and black pepper
  • 50 g butter
  • 1 onion finely diced
  • 2 garlic cloves minced
  • 1 large leek washed and finely sliced
  • 300 g risotto rice
  • 1 litre chicken bone broth stock
  • 50 ml white wine
  • 75 g parmesan cheese grated
  • Sea salt and black pepper

Roasted pumpkin seeds

  • Fresh pumpkin seeds scooped from the pumpkin
  • Drizzle olive oil
  • 1 tsp onion granules
  • 1 tsp garlic granules
  • 1 tsp smoked paprika
  • Salt and pepper


Roasted pumpkin / butternut squash

  • Preheat the fan oven to 180℃.
  • Begin by cleaning out the pumpkin, scraping out seeds ( save these for later) peeling and cutting into small bite size squares.
  • Place the cubed pumpkin on a lined baking tray, drizzle with olive oil, sprinkle with some dried thyme and sage, salt and pepper.
  • Roast in the oven for 35-40 minutes, turning throughout, until slightly golden and caramelised.


  • Heat the chicken stock in a saucepan and keep it on low heat to keep it warm.
  • In a large saucepan, heat a little oil and butter. Add in the diced onions, garlic and leeks, allow to sweat down for 8-10 minutes.
  • Add the Arborio rice to the pot and stir to coat the grains in the butter. Cook for 2-3 minutes until the rice is slightly toasted.
  • Begin adding the warm chicken stock to the rice, one ladleful at a time, stirring constantly and allowing each ladleful to be absorbed before adding the next.
  • Add a splash of white wine.
  • This process could take 20 - 25 minutes until the rice is cooked but still al dente.
  • Stir in the grated Parmesan cheese, and season with salt and pepper to taste.
  • Serve the risotto in bowls and top with the roasted pumpkin, extra grated parmesan cheese a drizzle of extra virgin olive oil and a couple of roasted pumpkin seeds if you wish.
  • Enjoy.

Roasted pumpkin seeds

  • Preheat the oven to 180℃.
  • Wash seeds thoroughly and remove any stringy bits of pumpkin flesh. Dry with kitchen paper.
  • Put the seeds on a baking tray and toss with olive oils and spices.
  • Roast for 15 minutes, turning throughout.
  • Serve with a little seasoning for a snack, if you like, or use as a garnish for salads or soups.

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