Comments on: Creamy Baked Pumpkin Risotto

By: Anita

Anita — Wed, 30 Apr 2025 08:20:24 +0000

Thank you for another amazing recipe. This was so delicious and the sage leaves were the hero of the dish. So glad my local food works had them

By: Fiona

Fiona — Mon, 14 Apr 2025 12:15:48 +0000

In reply to Sue. Thank you for this tip, I have 900g of butternut pumpkin so I’m making a big batch of this and I was worried it wouldn’t cook properly!

By: Jennie

Jennie — Sun, 06 Apr 2025 09:08:03 +0000

This was fabulous – especially for having a no-need-to-stir Sunday night rice based meal. I’m coeliac so it was perfect for me. More importantly my other half who has previously turned up his nose at the mention of pumpkin risotto AND my grandson who claims he hates pumpkin, both came back for seconds (and thirds in my grandson’s case)! I did “doctor “ the recipe a little adding some chopped up crispy fried streaky bacon that I needed to use up, and a cup of frozen peas to disguise the fact of the pumpkin being the champion of this dish, but knowing the boys would like them. So dinner was a total winner tonight. For a meal that probably should have fed 6-7 with the extras I added, I could not believe how little was left! (And I personally only had one serving…!) I might try some arancini with the leftovers if hubby doesn’t reheat it and eat it for his lunch tomorrow. You have done it again Nagi! THANK YOU!

By: Razia

Razia — Mon, 23 Sep 2024 13:42:49 +0000

This was fabulous! I don’t have an oven-proof pot so I roasted diced pumpkin in the oven while i made the risotto and then added the mashed pumpkin at the end along with butter and parmesan. Devoured it with fried salmon!