Jamie Oliver’s Roast Pumpkin Risotto is a creamy, flavorful dish that combines the richness of roasted pumpkin with the comforting texture of risotto. This recipe is perfect for fall and winter meals, as it showcases the natural sweetness of pumpkin along with aromatic herbs and creamy Parmesan. With easy steps and simple ingredients, this risotto is both impressive and satisfying.

Why This Recipe Is a Must-Try

Seasonal Flavor: Roasted pumpkin adds a natural sweetness that’s perfect for cozy fall meals.
Creamy and Comforting: The risotto’s creamy texture makes this a comforting, indulgent dish.

Nutritious and Filling: Pumpkin is rich in fiber, vitamins, and antioxidants, making this dish both healthy and hearty.
Easy to Prepare: Simple ingredients and straightforward steps make it a beginner-friendly risotto.
Ideal for Gatherings: It’s an impressive dish that’s perfect for sharing at dinner parties or family meals.

What is Jamie Oliver’s Roast Pumpkin Risotto?

Jamie Oliver’s Roast Pumpkin Risotto is a creamy risotto featuring roasted pumpkin, Arborio rice, and Parmesan cheese, with a touch of fresh herbs for added flavor. The pumpkin is roasted to bring out its natural sweetness and then combined with the risotto for a warm, rich, and satisfying meal.

Ingredients for Jamie Oliver’s Roast Pumpkin Risotto

1 small pumpkin (about 800g), peeled, seeded, and diced
1 large onion, finely chopped

2 cloves garlic, minced
1 1/2 cups Arborio rice
1 liter vegetable or chicken stock, kept warm

1/2 cup dry white wine (optional)
2 tablespoons olive oil
Salt and pepper to taste

Fresh thyme or sage leaves (optional, for garnish)
50g Parmesan cheese, grated (plus extra for serving)
1 tablespoon butter (optional, for extra creaminess)

Step-by-Step Instructions to Prepare Jamie Oliver’s Roast Pumpkin Risotto

Step 1: Roast the Pumpkin

Preheat your oven to 200°C (400°F). Place the diced pumpkin on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast for 25-30 minutes, or until the pumpkin is tender and lightly caramelized. Set aside.

Step 2: Sauté the Onion and Garlic

In a large saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.

Step 3: Toast the Rice

Add the Arborio rice to the pan and stir for 1-2 minutes, allowing the rice to absorb the oil and toast slightly. This step enhances the flavor and helps the rice release its starch for a creamy risotto.

Step 4: Add Wine and Begin Adding Stock

Pour in the white wine (if using) and stir until it’s mostly absorbed by the rice. Start adding the warm stock, one ladleful at a time, stirring frequently and allowing each ladleful of stock to be absorbed before adding the next. Continue this process for about 18-20 minutes, or until the rice is creamy and cooked to al dente.

Step 5: Stir in the Roasted Pumpkin

Once the rice is tender, gently fold in the roasted pumpkin. Lightly mash some of the pumpkin pieces with a spoon to blend into the risotto, while leaving other pieces whole for texture.

Step 6: Add Parmesan and Butter

Stir in the grated Parmesan cheese and butter (if using) for extra creaminess. Season with salt and pepper to taste, adjusting as needed.

Step 7: Serve

Ladle the risotto into bowls, garnish with fresh thyme or sage leaves if desired, and sprinkle extra Parmesan on top. Serve warm.

Other Jamie Oliver Recipes

Jamie Oliver Butter Chicken

Jamie Oliver Mars Bar Cake

What to Serve with Jamie Oliver’s Roast Pumpkin Risotto

Green Salad: A light, fresh salad pairs well with the rich, creamy risotto.
Roasted Vegetables: Serve with roasted veggies like Brussels sprouts or asparagus for added texture.

Crusty Bread: A slice of crusty bread is perfect for scooping up the risotto.
Grilled Chicken: For a heartier meal, pair with simply grilled chicken or fish.
Herb Garnish: Add fresh herbs like parsley, thyme, or sage for extra flavor.

Expert Tips for Mastering Jamie Oliver’s Roast Pumpkin Risotto

Use Warm Stock: Adding warm stock keeps the risotto cooking evenly and helps maintain a creamy texture.
Stir Constantly: Stirring frequently helps release the rice’s starch, making the risotto creamy.
Don’t Rush the Stock: Adding stock gradually allows the rice to absorb it fully, creating a perfect risotto texture.

Roast the Pumpkin for Depth: Roasting brings out the pumpkin’s natural sweetness and enhances the flavor of the dish.
Serve Fresh: Risotto is best enjoyed immediately for the creamiest consistency.

Variations of Jamie Oliver’s Roast Pumpkin Risotto

Add Mushrooms: Stir in sautéed mushrooms for an earthy flavor.

Include Spinach: Fold in a handful of fresh spinach towards the end for added color and nutrients.
Use Butternut Squash: Substitute pumpkin with butternut squash for a similar taste.
Top with Nuts: Add a sprinkle of toasted pine nuts or walnuts for a crunchy topping.

Make It Vegan: Use vegan Parmesan and omit the butter for a vegan-friendly risotto.

How to Store Leftover Jamie Oliver’s Roast Pumpkin Risotto

Store leftovers in an airtight container in the refrigerator for up to 2 days. Note that risotto can thicken as it sits, so add a splash of stock or water when reheating to restore its creamy texture.

How to Reheat Jamie Oliver’s Roast Pumpkin Risotto

On the Stovetop: Reheat over low heat, stirring frequently, and add a splash of stock or water to loosen the texture.

In the Microwave: Place in a microwave-safe bowl and heat in 1-minute intervals, stirring between each, until warmed through.
Serve with Fresh Garnish: Adding fresh herbs or extra Parmesan before serving can refresh the flavor.

Nutrition Value (Per Serving)

Calories: 350 kcal

Protein: 10g
Fat: 12g
Carbohydrates: 48g

Fiber: 4g

FAQs

Can I use butternut squash instead of pumpkin in Jamie Oliver’s Roast Pumpkin Risotto?

Yes, you can substitute pumpkin with butternut squash. It has a similar texture and sweetness, making it a great alternative in this risotto recipe.

How can I make Jamie Oliver’s Roast Pumpkin Risotto vegan?

To make this risotto vegan, simply use vegetable stock, replace Parmesan with a vegan cheese alternative, and omit or substitute the butter with vegan butter or olive oil for creaminess.

What type of rice is best for making roast pumpkin risotto?

Arborio rice is the best choice for risotto, as it has a high starch content that creates a creamy texture. You can also use other risotto rice varieties like Carnaroli or Vialone Nano.

Can I make Jamie Oliver’s Roast Pumpkin Risotto ahead of time?

Risotto is best served fresh, as it can thicken and lose its creamy texture. However, you can prepare the roasted pumpkin in advance and store it in the refrigerator until ready to add to the freshly cooked risotto.

Final Words

Jamie Oliver’s Roast Pumpkin Risotto is a creamy, flavorful, and comforting dish that showcases the best of seasonal ingredients. With its rich texture and warm flavors, this risotto is perfect for cozy nights and special occasions alike. Serve it with your favorite sides or enjoy it on its own for a delicious, satisfying meal. This recipe is sure to become a favorite during pumpkin season!