Pumpkin and Thyme Risotto

Don’t let your pumpkins go to waste this Autumn!




Seasonal Pumpkin
Pumpkin Risotto


850g pumpkin (or any squash)

2 tbsp fresh thyme

2 garlic cloves, peeled and finely sliced

5 tbsp olive oil or rapeseed oil

1 litre fresh vegetable or chicken stock

150g unsalted butter, softened

1 medium onion, finely chopped

300g risotto rice

75ml extra dry white wine

Parmesan cheese, freshly grated

All ingredients are available to purchase in our Farm Shop


  1. Preheat the oven to 220°C. Remove the seeds from your pumpkin or squash and cut into large chunks. Add to a bowl and season with sea salt and black pepper, the herbs, garlic and 3 tbsp olive oil.
  2. Mix thoroughly, then place on a baking tray covered with foil and bake for 45-50 minutes, until soft. Allow to cool, then scrape the flesh from the skin into a bowl.
  3. Meanwhile, heat your stock in a large pan, and keep on a low heat.
  4. Melt 75g butter and the remaining 2 tbsp olive oil in a large pan. Gently fry the onion for 15 minutes until soft. Add the rice and stir until the grains are coated with butter.
  5. Add the white wine and stir until it has been absorbed. Add two ladlefuls of hot stock, or just enough to cover the rice, and simmer, stirring, until the rice has absorbed nearly all the liquid. Continue to add more stock as the previous addition is absorbed.
  6. After 20 minutes, nearly all the stock should have been absorbed and the rice should have a very slight bite (al dente).
  7. Add the remaining butter, in small pieces, the roasted pumpkin and Parmesan, then take off the heat and pop the lid on and leave to stand for 5 mins.
  8. Serve with a generous grating of parmesan cheese.