Pumpkin risotto from River Cafe 30 (page 153) by Ruth (Ruthie) Rogers and Rose Gray and Sian Wyn Owen and Joe Trivelli

  • chicken stock
  • red onions
  • Show all ingredients...

  • EYB Comments

    Can substitute squash for yellow pumpkins, and fresh oregano for marjoram.

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Notes about this recipe

  • Eat Your Books

    Can substitute squash for yellow pumpkins, and fresh oregano for marjoram.

  • Charlotte_vandenberg on May 17, 2021

    Not too hard, and very delicious. I roasted the butternut in not too large pieces in the oven, and forgot the marjoram and garlic, so added the latter two during the cooking of the risotto.

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