NZ Woman's Weekly

Pumpkin and blue cheese risotto recipe

  • Meal Type

  • Servings

  • Courses


Risotto is a great basic meal to master, then you can use your imagination to create many flavours. The combination  of sweet pumpkin with the creamy blue cheese works
well with this recipe and I top mine with a few fresh leaves or herbs. The toasted pine nuts are always a treat too!

  • 2 tbsp olive oil
  • 1 onion, diced
  • 1 clove garlic, finely chopped
  • 1 cup risotto rice
  • 1 litre hot vegetable stock
  • 500g peeled pumpkin, diced into small cubes
  • ½ cup cream
  • 50g creamy blue cheese, plus extra for crumbling
  • Baby spinach leaves, plus toasted pine nuts to serve
  1. Heat the oil in a heavy-based saucepan and cook the onion and garlic over a low to medium heat for 3-4 minutes until softened and fragrant but not coloured. Add the risotto rice and cook for 1-2 minutes until well coated with oil and slightly toasted. Gradually add the stock, 1 cup at a time, stirring gently every few minutes.
  2. Meanwhile, par cook the pumpkin for 4-5 minutes in simmering salted water until just tender and drain.
  3. After the 3 cups of liquid have nearly been absorbed, add the pumpkin to the risotto. When the stock is nearly all absorbed, stir in the cream and blue cheese. Season to taste. Spoon into shallow bowls, then top with a few green leaves and pine nuts.

 Note: As a general rule, the risotto rice to stock or liquid ratio should be about 1: 3.5.

Take a look at these 30-minute risotto recipes here.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

more of this author
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