Simos pumpkin risotto

What you’ll need;

  • 400g of Risotto (uncooked)

  • Half a Kent pumpkin

  • 100g of sun dried tomato

  • Pine nuts

  • Parmesan cheese (as much as the heart desires)

  • 1 Onion

  • 1 tablespoon of minced garlic 

  • 2L of chicken stock

  • 1/2 cup of white wine 

What you’ll need to do 🤨

  1. Preheat the oven to 180° fan forced (or 200° if you don’t have fan forced)

  2. Cut up the pumpkin to a 1cm thickness and put on a baking tray into the oven and let them cook for about 30 minutes.

  3. Next, dice up the onion and cook on a medium heat until transparent. Bung in the garlic and cook until fragrant, add some wine and cook it out for at least 3-4 minutes

  4. Next is to add the risotto. Be sure to stir occasionally as it will stick. Add a cup of stock and stir. Once the stock is absorbed by the risotto, add more stock, continue the process until the risotto is al dente.

  5. Once the risotto is cooking, chuck a pan on a medium - low heat and dry roast the pine nuts.

  6. Next is to stir in the cooked pumpkin and the chopped up sun dried tomatoes.

  7. Lastly- serve it up, add some pine nuts & some Parmesan cheese. YUM!


  8. you can stir through a bag of baby spinach to get your hit or green goodness too! Make sure it’s wiltered.

Simon McDowell