Pumpkin, Pea and Mushroom Risotto Recipe

When made well, risotto has the most amazing flavour and texture that will even keep your kids coming back for seconds! Enjoy our simple recipe using the essential ingredients of a risotto – a good quality home made stock, butter, parmesan, seasonal veggies and risotto rice.


ALLERGENS: gluten, dairy



Butter to sauté (choose organic grass fed butter as a preference)

1 medium brown onion, finely chopped or blitzed in a food processor

400g butternut pumpkin, grated on a large grate (you can use any other pumpkin variety that’s in season)

50g mushrooms, chopped (swiss browns are delicious)

1 cup peas (frozen will do if you can’t get fresh)

2 cups (500g) Arborio rice

About 5-6 cups home made chicken stock, but more if needed (chicken stock provides great flavour but use a vegetarian stock if you cannot use chicken stock)

90g grated or shaved Parmesan cheese

Freshly ground sea salt and pepper to taste


  1. Heat the butter in a large fry pan over medium heat.
  2. Add the butternut, stirring, for about 10 minutes or until golden and tender to touch. The butternut must be softened before you remove from the heat. Transfer to a bowl, and cover to keep warm.
  3. Add the onion to the pan (you might need to add a little more butter) and cook for 5 minutes or until the onion becomes translucent.
  4. Add the mushrooms and cook for 5 or so minutes.
  5. Add the rice and stir to coat through the onions and mushrooms.
  6. Add half the stock and bring to the boil. Cook, stirring occasionally, for about 7 minutes or until the stock has been absorbed. Add the remaining stock. Cook, stirring occasionally, for 10 to 15 minutes or until the remaining stock has been absorbed.
  7. Stir in the softened pumpkin and peas and cook for a further 15-20 minutes or until the rice has taken on a soft and creamy looking appearance.
  8. Stir through the Parmesan cheese and serve.



  • Less is more and choosing the best quality ingredients is probably the single most important factor to making a truly delicious risotto. A few really fresh, seasonal ingredients will outshine a risotto with too many confusing ingredients.
  • Risotto gets is signature creaminess from the rice, so Arborio is favoured because of its higher starch content. Pearled barley is another great option. Just a word of caution – don’t overcook the rice otherwise you’ll end up with a gluggy risotto.
  • A good quality stock provides exceptional flavour; and the more stock the rice absorbs, the richer and creamier the result will be.



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