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This recipe is classed as easy

Rating 3.77 / 5 (13 votes)

Prep time:
10 min
Cook time:
1 hr

Jamie Oliver’s protégé Aaron Craze cooks a seasonal risotto which serves 6 for under £5!


1. Roast the pumkin quarters at 200C/gas 6 for about 45 minutes or until soft. Once done, discard the seeds. Scoop out the flesh, put it in a bowl, season and set aside.

2. Heat the oil in a saucepan and sweat the onions, garlic and celery with a pinch of salt for 1-2 minutes. Add the rice and cook, stirring, for 1 minute.

3. Pour in the amaretto and continue stirring till the liquid evaporates. Add the stock and the cooked pumpkin and keep stirring clockwise for about 12-15 minutes.

4. Add the parmesan, butter and sage and season to taste. Let the risotto rest for 6 minutes before serving.


  • 1 large pumpkin, preferably Crown Prince, quartered
  • 3 tbsp olive oil
  • 1 large onion, finely chopped
  • 1 stick celery
  • 400 g arborio or carnaroli risotto rice
  • 100 ml amaretto (almond liqueur)
  • 1.5 litres vegetable or chicken stock
  • 150 g parmesan, grated
  • 60 g unsalted butter
  • 1 tbsp finely chopped sage

Tips and suggestions

To test if the rice is ready, take a grain out and squeeze with your index finger and thumb - there should be a thin white line running through the centre off the grain.

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Latest Comment


I may make this - I will try stirring it anti-clockwise and see how much difference it makes!

The Dalai Farmer The Dalai Farmer  Posted 23 Sep 2010 12:58 PM

How big is a "largw pumpkin"? They range from 1 - 50 lbs. or more.

JohnW2 JohnW2  Posted 22 Oct 2009 5:31 PM