Think of it as autumn in a bowl. Jamie Oliver’s roast pumpkin risotto is a creamy, comforting dish packed with sweet roasted pumpkin, hearty Arborio rice and just the right amount of tang from Parmesan cheese and herbs. It’s warm, rich and feels like a hug from the inside.
But this isn’t just some boring, one-note risotto. Jamie layers flavor like a pro-starting with slow-roasted pumpkin, deep caramelized edges and finishing with fresh sage or thyme to brighten everything up. You get the soft, silky rice with bits of roasted pumpkin folded in, melting into every bite. It’s humble but still a bit fancy.
Jamie Oliver Roast Pumpkin Risotto Recipe
Ingredients Needed
Here’s what you’ll need to bring it to life. No weird ingredients-just real food with real flavor.
For The Roast Pumpkin
- 1 small pumpkin or a butternut squash (about 1kg)
- Olive oil
- Sea salt and freshly ground black pepper
- A few sprigs of fresh thyme or sage (your call)
For The Risotto
- 1.5 litres hot vegetable stock (keep it warm on the stove)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 300g Arborio rice (that’s about 1 ½ cups)
- 125ml dry white wine (or leave it out if you prefer)
- A knob of butter (Jamie would say ’a good one’)
- 50g freshly grated Parmesan
- Extra virgin olive oil (for finishing)
- Optional: a pinch of nutmeg or a few chopped toasted hazelnuts for garnish
You can tweak the herbs and if you want more richness, stir in a little mascarpone at the end. Totally optional-but delicious.
Equipment Needed
You don’t need a professional kitchen to pull this off. Just the basics:
- A roasting tray (for the pumpkin)
- A medium or large saucepan (for the risotto)
- A ladle (for adding stock gradually)
- A wooden spoon or silicone spatula
- A chopping board and sharp knife
- A cheese grater (if using fresh Parmesan. and you should)
If you’ve got a Dutch oven or heavy-bottomed pot, even better. Risotto loves even heat.
How To Make Jamie Oliver’s Roast Pumpkin Risotto
Alright, now the fun part. Making risotto takes a little time but it’s almost meditative once you get into it.
Step 1: Roast The Pumpkin
Preheat your oven to 190°C (375°F).
Peel and deseed the pumpkin, then cut it into 2cm chunks. Toss them in olive oil, season with salt, pepper and a few sprigs of thyme or sage.
Spread it all out on a baking tray and roast for about 40-45 minutes, turning halfway. You want the edges golden and caramelized. When it’s done, mash up about half and leave the rest in chunks.
Step 2: Start The Risotto Base
In a large pan, heat a glug of olive oil and gently sauté the onion for 10 minutes until soft and translucent. Add the garlic and stir for another minute.
Pour in the rice and stir until it looks slightly see-through around the edges. Toasting it brings out a nutty flavor.
Step 3: Deglaze And Simmer
Add the wine (if using) and let it bubble away until it’s almost gone. Then start adding your warm stock, one ladle at a time. Stir constantly. Let each ladleful absorb before adding more. This part takes about 20-25 minutes.
Step 4: Add Pumpkin And Finish
When the rice is nearly ready (it should be soft with a slight bite), stir in the mashed pumpkin. Mix well so it turns creamy and golden. Then add the roasted chunks.
Turn off the heat and stir in the butter and Parmesan. Let it sit, covered, for 2 minutes-this is where it turns ultra-silky.
Optional: Garnish With Fresh Sage, A Drizzle Of Olive Oil And Maybe Some Toasted Hazelnuts If You’re Feeling Extra.
What I Learnt
Making this risotto taught me a few key things:
- Roasting makes everything better. Seriously, don’t skip that part. Roasting the pumpkin first gives the dish depth and sweetness that boiling or steaming just can’t touch.
- Patience is flavor. Risotto isn’t hard. but it takes time. You’ve got to stir it. Watch it. Taste as you go. It’s not a dump-and-run recipe. But that’s kind of the magic.
- Balance is everything. The richness of the butter and cheese needs the sharpness of the Parmesan and maybe the herby lift from sage. Every ingredient plays a role.
It’s not just cooking. it’s learning how ingredients change as they cook and how small steps (like roasting or resting) make a big difference.
Recipe Tweaks For Jamie Oliver’s Roast Pumpkin Risotto
Jamie’s roast pumpkin risotto is already a stunner-creamy, comforting, with that deep roasted pumpkin sweetness. But maybe you want to put your own spin on it? Let’s talk upgrades, swaps and creative touches.
1. Play with the Pumpkin
Jamie usually uses a classic pumpkin like Crown Prince or butternut squash. But if you want something richer or sweeter, try kabocha squash. It’s dense, nutty and almost melts into the risotto. Want to go wild? Roast some delicata-no peeling required.
2. Boost the Umami
Roasted pumpkin is lovely but it’s naturally sweet. To balance that, sneak in a spoonful of white miso paste when adding stock. You won’t taste “miso”, but it deepens the flavor like magic. You could also sauté mushrooms-wild mushrooms, if possible. and fold them in before serving.
3. Cheese Experiments
Jamie goes for parmesan. Classic. But switch things up with aged pecorino if you want more bite. Or stir in a bit of goat’s cheese at the end for a tangy finish that cuts through the richness.
4. Herb It Up
Sage is often paired with pumpkin and it works beautifully here. Try crispy sage leaves fried in butter for garnish. Or swap it for thyme for a more woodsy vibe. You can even try finely chopped rosemary but use a light hand-it’s potent.
5. Add a Crunch
Risotto is creamy, so texture is your friend. Toasted pumpkin seeds, walnuts or hazelnuts on top add a brilliant crunch. For a bit more flair, toss them in a pinch of smoked paprika or sea salt.
6. Want to make it heartier?
Add roasted chickpeas, crumbled sausage or even stir in some shredded rotisserie chicken if you’re not keeping it vegetarian. Just don’t overdo it. let the pumpkin still shine.
Storage Tips For Leftovers
Risotto gets a bad rap for being tricky the next day. But with a little care, your leftovers can be just as dreamy.
1. Cool it down quickly
Risotto holds moisture like crazy. Spread it out on a plate to cool fast before transferring to a container. Don’t shove hot risotto straight into the fridge. it gets gummy and sad.
2. Airtight container is a must
Seal it up tight to keep the flavor in and weird fridge smells out. It’ll keep for 3 to 4 days max.
3. Reheat gently
Microwave works but do it in bursts and add a splash of broth or water to loosen it. Stir halfway through. If you’re feeling fancy, warm it on the stove over low heat. A touch of butter helps bring back that glossy finish.
4. Or… make arancini
Got a decent amount left? Roll it into balls, stuff with mozzarella if you’re in the mood and fry them up into golden, crunchy arancini. Serve with a bit of tomato sauce or aioli. Honestly? You might start making extra risotto just for these.
What To Eat With Jamie Oliver’s Roast Pumpkin Risotto?
This dish can hold its own but the right side or pairing can turn it into a full-on cozy feast.
1. A sharp salad
Pumpkin is sweet, risotto is rich. you need something fresh. Think arugula with lemon dressing, maybe shaved fennel or apple. A simple bitter green salad with vinaigrette cuts through the creaminess perfectly.
2. Garlic bread or focaccia
Yep, carb on carb. No regrets. A chunk of garlicky bread or a fluffy, olive oil-drenched focaccia to swipe through your bowl? Say no more.
3. Roasted veggies
If you’re already using the oven for pumpkin, throw in some extra trays. Try caramelized Brussels sprouts, roasted carrots with cumin or even charred broccolini with chili flakes.
4. Something pickled
This one’s unexpected but it works: a small dish of pickled red onions, pickled beetroot or even a spoon of chutney on the side can balance the dish beautifully.
5. Wine Pairing
Go with a white Burgundy, a Viognier or even a light red like Pinot Noir. You want something that won’t overpower but still has enough acidity to refresh your palate.
FAQs
How Do I Make The Perfect Roasted Pumpkin For This Risotto?
Cut the pumpkin into chunks, toss with olive oil, salt, and pepper, then roast at 200°C (400°F) for about 25-30 minutes until golden and soft.
Can I Make This Risotto Ahead Of Time?
It’s best fresh, but you can make the risotto in advance and reheat it. Just add a little stock when reheating to bring back the creamy texture.
What Can I Use Instead Of Arborio Rice In This Recipe?
You can use other short-grain rice like carnaroli or even farro for a slightly different texture. Just keep in mind the cook times may vary.
