What do you do with your Halloween pumpkin once it’s finished with? Here’s a good way to use it before or after Halloween! This recipe can be used with any squash or pumpkin!

Serves 4 - 6

Ingredients –

200g Arborio/ risotto rice

400g Pumpkin – Small diced

2 x Shallots – diced

500ml Vegetable stock (hot)

75g Parmesan grated

8 x Sage leaves – finely chopped

1tbsp Crème fraiche

2 x Knobs butter

Vegetable oil


Black Pepper


First cook the pumpkin. In a large pan heat a small amount of oil and cook the diced pumpkin for a round five minutes or until soft. Alternatively it can be roasted in the oven on a low heat.

Once cooked transfer half to a blender to make a puree and save half the roasted.

For the risotto take a large pan on a medium heat and add the butter. Slowly cook the shallots until soft then add the rice. Cook for a minute then gradually add the stock bit by bit until all has been absorbed. You may require slightly more or less.

Continue to stir every so often not allowing the rice to burn. Cook the rice until it has a slight bite to it. Next add the parmesan and stir in followed by the sage and pumpkin puree until combined.

Finish with the crème fraiche and roasted cubes. Season with salt and freshly ground black pepper and shaved parmesan. Delicious!