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Risotto With Pumpkin

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“I bought myself heaps of quite old Australian Gourmet Traveller Magazines at a thrift shop. I haven’t made these recipes, but as I really can’t store the magazines in our caravan I’m posting the ones that interest me. This recipe is from March 1994.”

Ingredients Nutrition


  1. Bring the stock to the boil in a saucepan; reduce heat and simmer covered while making the risotto.
  2. Cook the pancetta in a heavy based saucepan until the fat starts to melt, add the onion and cook over a medium heat until soft. Add the pumpkin and cook over a medium heat for 10 minutes, stirring occasionally.
  3. Add the rice and stir to coat well in the pancetta fat and heat through.
  4. Add a ladleful of simmering stock and stir over a low to medium heat until liquid is absorbed.
  5. Season to taste with salt and freshly ground black pepper.
  6. Add the remaining simmering stock a ladleful at a time, stirring constantly and allowing each addition of stock to be absorbed before adding the next.
  7. The rice should be creamy, with a bit of a bite (al dente).
  8. Stir in the butter, parsley and parmesan, remove from heat and cover. Allow to stand for 5 minutes before serving.

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