Pear and Pumpkin Risotto

Pear and Pumpkin Risotto

A tasty risotto that provides a new way to use delicious pears.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dinner
Cuisine Mediterranean, Vegetarians
Servings 6 People


  • 2 pcs Medium-sized Williams or Packham Pears Quartered, cored and chopped
  • 600 g Peeled Pumpkin Cut into 1cm cubes
  • 1 Tbsp Butter
  • 1 pc Onion Finely chopped
  • 2 cup Arborio Rice
  • 5 cup Hot Vegetable Stock
  • 3 Tbsp Grated Parmesan
  • 1 Tbsp Chopped Chives to Garnish


  • Heat the oven to 200°C. Spray the pumpkin with cooking spray and place on a baking tray lined with non-stick baking paper. Cook in the oven for 20-25 minutes or until tender.
  • In a heavy-based saucepan, melt the butter over a gentle heat. Add the onion and cook for five minutes or until soft and golden. Add the rice and stir into the mixture.
  • Add 1/2 cup of the hot stock to the rice mixture and cook over a low heat while stirring until all the stock has been absorbed. Repeat the process until all the stock has been absorbed and the rice is creamy and tender.
  • Gently fold in the Parmesan, cooked pumpkin and the chopped pear. Scatter with chives and serve immediately.


Calories :359
Kilojoules :1503
Fat :5
Carbohydrate :67
Protein :10.3
Cholesterol :3.5
Sodium :82
Saturated Fat :1.2
Fiber :2.5
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