Looking for something?

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