≡ Menu ≡ Menu

Zucchini and Pumpkin Risotto

Zucchini and Pumpkin Risotto

I have a large number of zucchini recipes (in addition to lots of Spinach recipes) up my sleeve. Last year we had so many zucchini’s I got sick of eating them in every meal we had.  I have just picked my first one for the year and this is what I used it in. 

An easy vegetarian family recipe. It can satisfy meat lovers by adding chicken  or proscutto if desired – See Hints and Tips at the end of the recipe.

Serves: 4 adults
Preparation time: 30 minutes (includes baking the pumpkin)
Cooking time: 1 hour


  • 3 fresh garlic cloves finely chopped
  • 2 tablespoons of olive oil
  • 2 cups of Arborio rice
  • 1/2 cup of white wine
  • 1 litre of good quality vegetable stock
  • 250 grams of pumpkin cut into 3 cm cubes
  • 2 medium zucchini (courgette) peeled and sliced
  • 1/2 cup of fresh sage leaves
  • 5 small sprigs of fresh lemon thyme
  • salt and pepper to season
  • Parmesan cheese to serve if desired


  1. Cook the zucchini on a griddle pan
  2. Set oven to 180 degrees
  3. Add a drizzle of oil and season pumpkin with salt and pepper and bake for 20 minutes
  4. Put garlic and olive oil into a pan and cook until fragrant
  5. Add the rice and stir until coated for a few minutes
  6. Add the wine and thyme and stir until the wine is absorbed
  7. Add the stock 1 cup at a time. Add the next cup when the previous has been absorbed. When one cup remains add the pumpkin, zucchini, sage, and salt and pepper. Stir gently until the stock is absorbed. 
  8. Serve topped with shaved Parmesan cheese if desired 

Hints and Tips:

  • To speed up this recipe you can cook the zucchini and the pumpkin the day before, or earlier in the day.
  • For meat lovers – grill a chicken breast, cut into strips and top the risotto with it.
Share this post: Facebooktwittergoogle_pluspinterest
Join me here: Facebooktwittergoogle_pluspinterestrssinstagram

Get a weekly delivery of Fresh content straight to your in-box.

{ 4 comments… add one }
  • Linda (Me) January 13, 2012, 10:38 am

    Linking in from TIK – I am going to give this recipe a try. I LOVE risotto but it is one of the dishes that I never seem to be able to get right so always on the look out for a new recipe to try and hopefully get right.

    HAve you tried selling your surplus on your footpath with a batch of them and an honesty box (not sure if that is suitable wherever you are but I have seen it so often it must work in some places !!!) ?

    Have a great day !

    • Kyrstie January 13, 2012, 1:53 pm

      Hi Linda, thanks for visiting. I think this recipe is fail safe. Let me know what you think. We could sell excess here I think. I am considering taking any excess this season to my Mothers Group to swap for the (different) excess they have. I do that with my next door neighbour also. She checks what I have planted and plants alternate things. I am having a great day, I hope you do too 🙂 Thanks again. K

  • Melanie Coffey January 15, 2012, 9:28 am

    As promised here is the Kasouni recipe which is a good way to make use of excess zucchini’s. I got home from holidays yesterday and said to Mark that we have no vegies. I then picked purple beans, butter beans, potatoes, broccoli, carrot, cabbage, zucchini, yellow squash, onions, leeks and beetroot from the garden.

    90 gm black mustard seeds
    250 gm fresh ginger, peeled and chopped
    500 ml malt vinegar
    125 gm garlic, peeled and chopped
    60 gm green chili (use only 1/3 unless you like it really hot)
    2kg of zucchini (or tomato or eggplant) finely chopped or grated
    250ml sunflower/grapeseed oil
    30 gm tumeric
    90gm Cumin
    60gm chilli powder
    250 gm brown sugar
    60-90gm salt

    Mince ginger, garlic and chillis with 50 ml of vinegar
    Heat oil until very hot and add the mustard, tumeric, cumin, chilli powder. Stir for approx 5 mins taking care it doesn’t stick or burn
    Add minced garlic, ginger and chilli and cook for 5 mins
    Add everything else and simmer for 60-90 mins.
    It is ready when the oil comes to the top and it is thickened. The smell will infiltrate your kitchen!!
    Put in hot jars and seal. It was last up to 2 years.

    Happy Cooking!!

    • Kyrstie January 15, 2012, 10:43 am

      Hi Mel, happy new year. Your garden sounds very productive I am going to come and have a look soon. I can’t wait to try your recipe, thanks for sharing it! Kx

Leave a Comment