• Serves 4
  • 50 minutes
  • Difficulty Easy
  • 6 Ingredients


Pumpkin lovers will really enjoy this risotto!

Ingredients (serves 4)

  • Half Pumpkin
  • 3 Cubes vegetable stock
  • 3 cups risotto rice
  • A punnet Cherry tomatoes
  • Half packet Spinach
  • 1 block Fetta cheese


  1. Finely cut onions and fry with risotto rice until it turns a little brown. Boil or fry little cubes of pumpkin in a pot until a bit soft.
  2. All 3 cubes of vegetable stock with 200ml of hot water in a jug then add to rice. When rice is nearly cooked add spinach and the pumpkin.
  3. Add fetta once served.


Can be made with sweet potatoes if preferred and you can add chicken if you like.

  • Oh boy – this looks delicious. Just wish I could eat it. Dietary restrictions make it impossible, but thanks so much for sharing.


  • I have all of these ingredients. Here’s tonight’s dinner. Thank-you for posting :)


  • Yum!! We all love pumpkin in our house will give this a go


  • I love a risotto and some of the ingredients are my favourites.


  • I love risottos but never had one with tomatos. Thank you for sharing


  • Sounds delicious. Definitely trying if this.


  • Will enjoy eating this. It’s my type of food. Thanks.


  • Great recipe. Thanks for sharing


  • This sounds really tasty, and I need to use up the rest of my pumpkin. The method says to fry the onion which isn’t in the ingredients list so I’m assuming it’s half a brown onion, I’ll give that a go :)


  • The method talks about onions while it’s not in the ingredient list ?


  • Looks like a nice tasty vegetarian risotto.


  • A risotto full of my favourite ingredients,thanks for your recipe!


  • A lovely recipe. I generally make quinoa with feta and roasted pumpkin. Next time I will add cherry tomatoes and spinach to it!!


  • yum! Thank you for sharing i love cherry tomatoes!


  • Cherry tomatoes are so small and delicious and love them in risotto – thanks for the recipe.


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