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Baked Pumpkin Risotto

A bright orange simple baked pumpkin risotto in a white bowl garnished with macadamia nuts and mustard greens


  • 3 tbsp garlic infused EVOO⁣

  • 1 1/2 cups arborio rice⁣

  • 1 pinch asafoetida⁣

  • 2 tbsp sage leaves, roughly chopped⁣

  • 1/4 cup dry white wine (or water or broth)⁣

  • 600g jap pumpkin (weight after peeling and deseeding), diced into 1.5cm⁣ cubes

  • 3 1/2 cups massels 7 stock⁣

  • 1 tbsp nutritional yeast⁣

  • 40g macadamia⁣

  • 75g mustard greens, shredded⁣

  • Salt & pepper⁣


  1. Preheat oven to 180°C⁣

  2. Add garlic infused EVOO to an ovenproof pot with a lid⁣ over a medium heat on the stovetop.

  3. Add chopped sage and cook for 1 minute.⁣

  4. Add rice and stir so all the rice grains are coated with the oil and semi translucent.⁣

  5. Add white wine and cook until the liquid evaporates - about 1 minute.⁣

  6. Add pumpkin and broth, stir.⁣

  7. Put lid on and cook in oven for 25 minutes, - don't worry if there's excess liquid or rice is firm at this point.⁣

  8. Add macadamias, nutritional yeast and mustard greens then return to the oven for a further 5 minutes⁣.

  9. Remove and stir vigorously with a wooden spoon until the pumpkin turns into a puree and blends into the risotto. If it's too thick then add a splash of hot water. ⁣

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