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Carrot Pumpkin Risotto

Category: parenting

Duration: long


Keywords: parenting


Carrot, pumpkin risotto is a fantastic recipe that can be adapted to any veggies that is in the fridge. This makes a great meal for the whole family and any vegies can be used. Also it freezes very well.



  • 90g butter
  • 1 onion or leek finely chopped
  • 250g pumpkin cut into small cubes (i often use Sweet Potato)
  • 2 carrots cut into small cubes
  • 7-8 cups of stock
  • 2 cups rissotto rice
  • 1 cup grated parmesan or cheddar cheese
  • 1/4 tsp nutmeg


  1. Heat 60g butter in large heavy based saucepan.
  2. Add onion (or leek) and fry for 1-2 mins or until soft.
  3. Add the pumpkin and carrot and cook for 6-8 minutes or until tender.
  4. Mash slightly with a potato masher.
  5. Put the stock in a seperate saucepan and keep at simmering point.
  6. Add the rice to the vegies and cook for 1 min, stirring.
  7. Ladle enough hot stock to cover the rice, stir well.
  8. Reduce heat and add more stock as it is absorbed stirring frequently.
  9. Continue until rice is tender and creamy ( approx 20mins) You may need to add a little more stock.
  10. Remove the pan from heat, add the remaining butter, cheese and nutmeg and season with freshly ground black pepper.
  11. Cover and leave for 5 mins before serving.

More photos

Pumpkin being chopped
Carrot shredded
Baby eating

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