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Jamie Oliver Pumpkin Risotto

Jamie Oliver Pumpkin Risotto - recipe card
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Creamy, comforting risotto infused with sweet roasted pumpkin, aromatic sage, and a hint of Parmesan. This alcohol-free version uses rich vegetable stock and a touch of butter for a velvety finish. Perfect for a cozy autumn dinner.

Ingredients

Scale
  • 1 small pumpkin (about 2 lb / 900 g), peeled, seeded, and cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 tsp kosher salt, divided
  • 1/2 tsp freshly ground black pepper, divided
  • 4 cups low-sodium vegetable stock
  • 2 tbsp unsalted butter, divided
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine (non-alcoholic substitute: 1/2 cup vegetable stock + 1 tbsp lemon juice)
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 2 tbsp chopped fresh sage leaves
  • 1/4 tsp freshly grated nutmeg (optional)

Instructions

  1. Preheat oven to 400°F (204°C). Toss pumpkin cubes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper on a baking sheet. Roast for 20-25 minutes until tender and lightly caramelized, flipping halfway. Set aside.
  2. In a medium saucepan, bring vegetable stock to a gentle simmer over medium-low heat. Keep hot.
  3. In a large, heavy-bottomed pot or Dutch oven, heat remaining 1 tbsp olive oil and 1 tbsp butter over medium heat. Add onion and cook until soft and translucent, about 5 minutes.
  4. Add garlic and cook for 1 minute until fragrant. Add Arborio rice and stir to coat, toasting for 2 minutes until edges are translucent.
  5. Pour in the non-alcoholic white wine substitute (or 1/2 cup stock with lemon juice) and stir constantly until fully absorbed, about 2 minutes.
  6. Add 1/2 cup hot stock and stir until absorbed. Continue adding stock 1/2 cup at a time, stirring frequently and waiting until each addition is absorbed before adding more. This should take 18-20 minutes total.
  7. After 15 minutes, gently fold in the roasted pumpkin, remaining 1/2 tsp salt, and 1/4 tsp pepper. Continue adding stock until rice is al dente and creamy.
  8. Remove from heat. Stir in remaining 1 tbsp butter, Parmesan cheese, sage, and nutmeg if using. Cover and let rest for 2 minutes.
  9. Serve immediately with extra Parmesan and a crack of black pepper.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of vegetable stock or water and warm gently on the stovetop over low heat, stirring until creamy. Freezing is not recommended as it alters the texture of the rice.

Nutrition

Keywords: pumpkin risotto, Jamie Oliver pumpkin risotto, creamy pumpkin risotto, Italian risotto, autumn dinner, vegetarian risotto, easy risotto recipe, roasted pumpkin, comfort food, fall recipe, arborio rice, non-alcoholic risotto

Find it online: https://britishbakingrecipes.co.uk/jamie-oliver-easy-pumpkin-risotto/