Zucchini and Pumpkin Risotto
Prep time
Cook time
Total time
Recipe type: Main
Serves: 4
  • 3 fresh garlic cloves finely chopped
  • 2 tablespoons of olive oil
  • 2 cups of Arborio rice
  • ½ 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
  • ½ 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
Recipe by A Fresh Legacy at https://afreshlegacy.net/zucchini-pumpkin-risotto/