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Frighteningly delicious ‘day of the dead’ risotto served in a witch’s cauldron

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 800 g pumpkin peeled and chopped into 2 cm pieces
  • 3 tablespoon olive oil
  • 1/2 onion very finely chopped
  • 1/2 celery stick finely chopped
  • 2 garlic cloves crushed
  • 1 Knorr vegetable stock pot
  • 1 bay leaf
  • 1 teaspoon fresh thyme leaves
  • 140 g Arborio rice
  • 500 ml boiling water
  • 25 g Flora butter
  • 50 g Parmesan grated

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

285kcal

Energy (kJ)

1191kJ

Protein (g)

8.9g

Carbohydrate incl. fibre (g)

40.4g

Carbohydrate excl. fibre (g)

38.1g

Sugar (g)

5.0g

Fibre (g)

2.3g

Fat (g)

10.2g

Saturated fat (g)

5.9g

Unsaturated fat (g)

3.4g

Monounsaturated fat (g)

3.0g

Polyunsaturated fat (g)

0.4g

Trans fat (g)

0.2g

Cholesterol (mg)

22mg

Sodium (mg)

726mg

Salt (g)

1.81g

Vitamin A (IU)

12228IU

Vitamin C (mg)

14.3mg

Calcium (mg)

195mg

Iron (mg)

2.84mg

Potassium (mg)

556mg

Total

1139kcal

4764kJ

35.8g

161.7g

152.4g

19.9g

9.3g

40.8g

23.4g

13.6g

12.0g

1.6g

0.8g

88mg

2903mg

7.24g

48912IU

57.3mg

780mg

11.35mg

2222mg


  • 1 Preheat the oven to 180°C, 160°C fan, Gas mark 4.
  • 2 Place the pumpkin in a baking tray and drizzle with 2 tablespoons of olive oil. Bake for 15-20 minutes, until tender. Set aside.
  • 3 In a wide based pan, heat the remaining oil over medium heat. Add the onion and celery. Cook for 5 minutes, until vegetables have softened. Add the garlic and cook for 2 minutes.
  • 4 Add the Knorr Vegetable Stock Pot, bay leaf, thyme and rice. Cook for 3 minutes, until the rice is coated well in the oil.
  • 5 Add 100ml of boiling water to the rice and stir continuously, until all the liquid has been absorbed. Repeat this process three or more times and cook until the rice is tender.
  • 6 To finish, add the Flora Buttery and grated Parmesan. Fold in the roasted pumpkin.