Take Halloween to the next level with our spooky risotto

Check out this spooky pumpkin and baron bigod risotto. Feeds 4 people. Here's how to make it:


1 small pumpkin

2 banana shallots

1 clove garlic

1litre good quality chicken or vegetable stock

300g arborio rice

1/2 small baron bigod wheel of cheese


5 sage leaves

Glass of dry white wine

Rapeseed oil

Maldon sea salt

Freshly ground black pepper


1. Peel and deseed the pumpkin

2. Roast half of the pumpkin in the oven at 180oC for 20/25 mins and make into a purée

3. Dice (approx 1cm) the remainder of the pumpkin

4. Fine dice the shallot

5. Mince the garlic

6. Simmer the stock

7. Place the oil in a heavy bottomed pan on a medium heat

8. Sauté the onions until nearly transparent

9. Add the garlic and pumpkin

10. Allow to cook and colour the pumpkin for two minutes

11. Stir and add the rice allow to cook for one minute

12. Add a 50g of butter and cook for a further one minute

13. Stir and add the white wine

14. Cook the white wine until nearly all has cooked off and been absorbed into the onions, pumpkin and rice

15. Gradually add the stock while stirring to cook the rice

16. Once the rice is at 'slight bite' add the baron bigod

17. Remove from heat

18. Check seasoning add salt,pepper and lemon juice if desired


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