Serves 4

  • 1 pumpkin (small-medium size)
  • 3tbsp olive oil
  • 1/2 onion finely chopped
  • 1/2 celery stick finely chopped
  • 2 garlic cloves, crushed
  • 1 Veg stock cube 
  • 1 bay leaf
  • 1tsp fresh thyme leaves
  • 140g Arborio rice
  • 500ml boiling water
  • 25g butter
  • 50g Parmesan, grated (or a similar vegetarian substitute)


  1. Preheat the oven to 180°C, 160°C fan, Gas mark 4.
  2. Open up your pumpkin and carve out the flesh leaving at least 1cm around the pumpkin edge. Separating the seeds from the flesh, chop the pumpkin insides into 2cm cubes.
  3. Place the chopped pumpkin in a baking tray and drizzle with 2 tablespoons of olive oil. Bake for 15-20 minutes, until tender. Set aside.
  4. At the same time, roast the shell of the pumpkin. 
  5. In a wide based pan, heat the remaining oil over medium heat. Add the onion and celery. Cook for 5 minutes, until vegetables have softened. Add the garlic and cook for 2 minutes.
  6. Add the Vegetable Stock Pot, bay leaf, thyme and rice. Cook for 3 minutes, until the rice is coated well in the oil.
  7. Add 100ml of boiling water to the rice and stir continuously, until all the liquid has been absorbed. Repeat this process three or more times and cook until the rice is tender.
  8. To finish, add the butter and grated Parmesan. Fold the finished risotto into the roasted shell of the pumpkin and place the lid on top (See image below).

With thanks to our friends at Knorr for the recipe and image.