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Here is a modified recipe for a risotto that is delicious! I know it looks like a lot of steps, but it’s really simple. Take the time to read the recipe and understand it before you actually start cooking. This is my second risotto…the first I made was from a Jamie Oliver cookbook of my sister in law’s (the recipe was for roasted butternut squash, pancetta, chestnut and sage risotto). I highly recommend that recipe. It ignited an interest in making more risottos.

This recipe is modified from another recipe I found in a google search. The original recipe is here…


2 cups arborio rice
1 small butternut pumpkin aka butternut squash (or half a jap pumpkin)
1 cup dry white wine
6 cups chicken or vegetable stock
2 small onions (or a big fat one) diced finely
2 cloves garlic diced finely
3-4 tbsp butter
1 small zucchini thinly sliced (use a vegetable peeler for best results)
1/2 cup grated/shaved parmesan cheese
3 rashers bacon
olive oil
garlic powder (optional)


1. Preheat oven to 200 degrees
2. Cut pumpkin in half, scoop out seeds with all the goopy orange fibres
3. Spread tsp olive oil onto baking tray and put the scooped out seeds onto the tray and sprinkle with salt and garlic powder.
4. Slice up pumpkin (with skin on) into 5mm thick slices, put some olive oil onto big baking tray and toss pumpkin pieces so they have a light coating of olive oil.l
5. Place both trays in oven, set timer for 10 minutes (pumpkin seeds should go on top shelf)
6. After 10 minutes, check pumpkin seeds. They should be lightly browned.
7. Remove from oven and let cool, keep tray for cooking bacon later
8. Turn oven down to 180 degrees, cook pumpkin for 30-40 minutes or until they are roasted nicely and are soft to touch.
9. Remove from oven and set aside to cool
10. Heat stock in pot, leave on low heat while beginning the risotto
11. Melt 2 tbsp butter in large frying pan over medium heat
12. Add onion, cook until onion is soft and transparent
13. Add rice, stirring and cooking for 1-2 minutes until the grains look transparent
14. Add wine, stir until absorbed/evaporated
15. Ladle in a spoonful of stock and gently stir risotto til stock is absorbed
16. Repeat step 15 til the rice is cooked…this takes 15-20 minutes
17. In between ladles of stock, place 3 rashers bacon onto seed roasting tray and cook in 180 degree oven until crispy
18. Slice up roasted pumpkin
19. In the last little bit of risotto cooking, add the zucchini and stir til combined and zucchini is soft. Add pumpkin and half of the parmesan and mix it in
20. Slice up bacon
21. Garnish risotto with crispy bacon, parmesan and roasted pumpkin seeds.

Yummmmy! The roasted pumpkin seeds are so delicious, I don’t want to ever let another one go to waste!

Let me know how this risotto goes if you make it. I love hearing from fellow food lovers…