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Pumpkin and ginger risotto with prawns

  • 4-5
Pumpkin and ginger risotto with prawns


  • 1 onion, peeled and finely chopped
  • 2 tablespoons oil or butter
  • 1 tablespoon finely chopped ginger
  • 2 cups aborio or short grain rice
  • 1 cup white wine
  • 3½-4 cups stock
  • 1 cup cooked pumpkin, pureed or diced
  • ¼-½ cup parmesan cheese (blue cheese is also nice here)
  • 150 grams cooked prawns, approximately


  1. Heat the oil or butter and cook the onion and ginger until soft.
  2. Add the rice and cook 2-3 minutes. Gradually stir in the wine adding it only as the rice absorbs the liquid.
  3. Once all the wine has been added, add the stock stirring gradually and frequently.
  4. Stir through the pumpkin, parmesan cheese and prawns.
  5. Season with salt and pepper to taste. Serve with crusty hot bread rolls.

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