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

  • Parmesan cheese
  • risotto rice
  • marjoram
    Marjoram (Origanum majorana, syn. Majorana hortensis Moench, Majorana majorana (L.) H. Karst[2]) is a somewhat cold-sensitive perennial herb or undershrub with sweet pine and citrus flavors. In some Middle-eastern countries, marjoram is synonymous with oregano, and there the names sweet marjoram and knotted marjoram are used to distinguish it from other plants of the genus Origanum. [Wikipedia]
  • red onions
  • butter
  • chicken stock
  • yellow pumpkins
  • extra-dry vermouth

  • EYB Comments

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

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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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