How to prepare a pumpkin

Cut the top off of the pumpkin using a sharp knife. Scoop out the seeds with the stringy flesh. You can rinse the seeds and roast them in the oven. Throw away the stringy flesh. Scrape as much of the non-stringy flesh out using a solid spoon. Use this flesh in all the recipes that I have on my website.


Pumpkin and Chicken Risotto


200g Arborio rice

700ml Chicken stock

1 Cup of white wine

2 Garlic cloves (Finely chopped)

1 Medium red onion (Finely chopped)

1 Chicken breast (Cut into small cubes)

400g Pumpkin (Cut flesh into small cubes)

½ Cup grated cheddar

1tsp Basil

1tsp Butter

100g Chestnut mushrooms


Pre-heat the oven 180⁰C (gas mark 4). Cube pumpkin and place on a baking tray then drizzle with olive oil. Roast for 30 minutes or until soft. Splash some rapeseed oil into a frying pan and heat, then add the chicken. Remove the chicken once browned and place to one side. Place onions in the frying pan, have the pan on a medium heat. Once onions are soft add the garlic, rice, chicken, basil, white wine and mushrooms. Stir well. Once the wine has reduced add the stock, 100ml at a time. Do this each time the risotto starts to dry. Repeat until all stock is used up. If the rice is still hard then add more stock until the rice is cooked. Once the rice has cooked then add the pumpkin. Add the butter and the cheese then stir well. Leave off the heat for a few minutes for the butter and cheese to melt into the risotto.

Then serve.


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