Appetizing Pumpkin, lemon and broccoli risotto Recipe

It takes a little time to make the perfect risotto, but this vegetable-filled version is well worth the effort.
Pumpkin, lemon and broccoli risotto
Prep Time : 0:15 | Cook Time : 0:30 | Total Time : 0:45 | Serving : 4 person.


  • 400g butternut pumpkin, peeled, deseeded, chopped

  • 2 1/2 tablespoons olive oil

  • 3 cups Massel vegetable liquid stock

  • 2 lemons

  • 1 brown onion, finely chopped

  • 2 garlic cloves, crushed

  • 1 1/2 cups arborio rice

  • 300g broccoli, trimmed, cut into florets

  • 1/4 cup thickened cream

  • 50g parmesan cheese, (or vegetarian hard cheese) grated

  • 1/4 cup flat-leaf parsley leaves, chopped


  • Step 1

    Preheat oven to 200C. Place pumpkin in a roasting pan. Drizzle with 1 1/2 tablespoons oil. Season with salt and pepper. Toss to coat. Spread pumpkin over base of pan. Roast for 20 minutes or until tender.

  • Step 2

    Meanwhile, bring stock and 3 cups cold water to the boil in a saucepan over high heat. Reduce heat to medium-low. Cover and simmer. Finely grate rind and juice 1 lemon. Cut remaining lemon into wedges.

  • Step 3

    Heat remaining oil in a large saucepan over medium heat. Add onion, garlic, lemon rind and 2 tablespoons lemon juice. Cook, stirring, for 3 minutes or until onion is soft.

  • Step 4

    Add rice and cook, stirring, for 1 minute. Add simmering stock, 1 cup at a time. Stir with a wooden spoon until all liquid is absorbed. Repeat with remaining stock, adding broccoli and roast pumpkin with last cupful. Rice should be tender and creamy (see note).

  • Step 5

    Cook, stirring, until broccoli is tender. Remove saucepan from heat. Stir in cream, parmesan and parsley. Season with salt and freshly ground black pepper. Spoon risotto into bowls. Serve with lemon wedges.

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