Pumpkin & Fennel Risotto

11 60 518
Ingredients Minutes Calories
Prep Cook Servings
15 min 45 min 5
Pumpkin & Fennel Risotto
Health Highlights


1 large Yellow onion (finely chopped)
2 clove(s) Garlic (minced)
2 medium stalk(s) Celery (finely chopped)
400 gm Arborio rice
1 cup White wine, dry
8 cup Vegetable stock/broth
2 tbsp Butter, unsalted
1 cup Parmesan cheese, grated
1 pinch Salt and pepper
500 gm Pumpkin (peeled, seeded, diced)
1 bulb(s) Fennel (sliced into 2-inch pieces)


Spread the vegetables out into two baking dishes, so there's a bit of room around them. Bake for 20-30 minutes, until pumpkin and fennel is soft and starting to caramelise.

Heat your stock in a saucepan, and leave to simmer.

heat a drizzle of olive oil and a knob of butter in a large pot and sauté the onion, garlic, and celery, until soft.

Add the arborio rice and stir for a minute or two, to lightly fry. Turn heat down to just above a simmer.

Add the wine, and stir until totally absorbed.

Add the stock to the rice, a ladelful at a time, until rice is tender. I find this takes 20-25 minutes. Stir constantly.

When rice is soft, check for seasoning. Add butter and cheese. Gently fold through the pumpkin and fennel and serve with extra cheese and the fennel fronds on top.

Nutrition Facts

Per Portion

Calories 518
Calories from fat 100
Calories from saturated fat 57
Total Fat 11.1 g
Saturated Fat 6.3 g
Trans Fat 0.4 g
Polyunsaturated Fat 8.2 g
Monounsaturated Fat 19.7 g
Cholesterol 31 mg
Sodium 1313 mg
Potassium 799 mg
Total Carbohydrate 84 g
Dietary Fiber 3.6 g
Sugars 10.0 g
Protein 13.7 g

Dietary servings

Per Portion

Grain 2.3
Milk Alternative 0.4
Vegetables 3.4

Energy sources


Meal Type(s)