Creamy baked pumpkin risotto from RecipeTin Eats by Nagi Maehashi

  • Arborio rice
  • vegetable stock
  • Show all ingredients...
  • Serves : 5-6

  • EYB Comments

    Can substitute chicken stock for vegetable stock; butternut squash for pumpkin; parsley, thyme, or oregano for sage; and water or broth for dry white wine. See recipe for a variation.

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

Accompaniments: Meatloaf; Crispy oven baked chicken tenders; Garlic prawns (shrimp); Salmon patties; Crispy pan fried fish; Crispy zucchini fritters; Rissoles; Sun dried tomato, spinach & cheese baked stuffed chicken breast; Crispy garlic chicken thighs

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

  • Recipe Notes

    Can substitute chicken stock for vegetable stock; butternut squash for pumpkin; parsley, thyme, or oregano for sage; and water or broth for dry white wine. See recipe for a variation.

  • FieryFantail on January 15, 2026

    Delicious! I had to cook it slightly longer for the pumpkin to soften.

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