Healthy recipe: This pumpkin risotto from BOSH! is an ideal vegan dinner-for-two
Struggling to find ways to make your quarantine nights in special? Try this easy, vegan pumpkin risotto recipe
- (opens in new tab)
- (opens in new tab)
- (opens in new tab)
- Sign up to our newsletter Newsletter

Makes |
If, like many people, restaurants and bars in your area are currently closed as a result of the global health crisis, you might be looking for a new recipe for yourself and your partner to spice up your evenings in.
Fortunately, the team at BOSH!, authors of one of our Best Vegan Cookbooks, have you covered with this Pumpkin Risotto recipe. It's a nourishing, warming winter dish which is perfect as an easy, healthy dinner-for-two. It's rich in Vitamin A and it's got a high antioxidant content, making it great for supporting healthy immune systems and better eye health.
Romantic pumpkin risotto: Ingredients
- 300g pumpkin or butternut squash
- 3 garlic cloves
- 2 sprigs sage
- ½ tsp chilli flakes
- 1 tbsp olive oil
- 1 onion
- 1 celery stalk
- 150g risotto rice
- 2 Kallo organic vegetable stock cubes
- 1 tbsp pine nuts
- 1 nutmeg for grating
Romantic pumpkin risotto: Method
Cut the unpeeled pumpkin into small chunks, no bigger than 1cm and spread out on a baking tray. Add the unpeeled garlic cloves, sage leaves and chilli flakes to the tray and drizzle over ½ tbsp olive oil.
Season with salt and pepper and place the tray in the hot oven for around 20-25 minutes, until tender. While this is cooking, you can make the risotto base.
Peel, trim and finely dice the onion, while trimming and slicing the celery. Prep the stock cubes with two litres of boiling water, then pour 150ml aside to use later. Once this is done, heat the remaining olive oil in the pan over a medium heat, add the onion, celery and a pinch of salt to the pan and stir for 4-5 minutes until soft.
Now, you can add the risotto rice to the pan and stir for 1 minute. Add 300ml of the stock, put the lid on and cook for 5 minutes or so, until the liquid has been absorbed. Remove the lid, add 200ml more stock, put the lid back on and cook again for another 7 minutes, so the next lot of stock is absorbed by the rice mix. Take the lid off and stir the risotto for 1 minute. Continue to add the remaining stock, a ladle at a time, stirring constantly .
Take the tray out of the oven and transfer half the pumpkin, along with the sage leaves and garlic cloves, to the food processor. Remember that little bit of stock we put to one side? Add it to the food processor and blitz into a puree.
Finally, add the pumpkin puree to the pan and fold it into the risotto. Taste and season to perfection with salt and pepper. Toast the pine nuts in a dry frying pan, and sprinkle them on top of the risotto with a generous pinch of nutmeg and the remaining pumpkin. You're ready to serve with some leafy greens on the side!
Matt Evans is an experienced health and fitness journalist and is currently Fitness and Wellbeing Editor at TechRadar, covering all things exercise and nutrition on Fit&Well's tech-focused sister site. Matt originally discovered exercise through martial arts: he holds a black belt in Karate and remains a keen runner, gym-goer, and infrequent yogi. His top fitness tip? Stretch.
-
5 high-protein salad recipes guaranteed to fill you up
Recipes Our delicious high-protein salad ideas are healthy, nutritious and quick to make
By Fit&Well • Last updated
-
Healthy recipe: This pumpkin risotto from BOSH! is an ideal vegan dinner-for-two
Recipe Struggling to find ways to make your quarantine nights in special? Try this easy, vegan pumpkin risotto recipe
By Matt Evans • Published
-
Healthy recipe: This hearty salad from BOSH! is a perfect post-gym dinner
Recipe This energy-boosting recipe from the BOSH! boys is vegan-friendly and a perfect post-workout dinner
By Matt Evans • Published
-
5 high-protein salad recipes guaranteed to fill you up
Recipes Our delicious high-protein salad ideas are healthy, nutritious and quick to make
By Fit&Well • Last updated
-
Healthy recipe: This hearty salad from BOSH! is a perfect post-gym dinner
Recipe This energy-boosting recipe from the BOSH! boys is vegan-friendly and a perfect post-workout dinner
By Matt Evans • Published
-
Healthy diet plan recipe: Summery baked falafels and roasted sweet potato
Recipe This recipe, from nutritionist Sarah Ann Macklin, is a perfect summer dinner for two
By Matt Evans • Published
-
This 15-minute abs workout builds core strength, and there's not a sit-up in sight
Workout Boost your balance and improve your core stability with these six equipment-free bodyweight moves
By Harry Bullmore • Published
-
Boost your mood and build core strength with this 10-minute stretching routine
Workout Boost your mood, develop your core, and strengthen your body with this short Pilates routine
By Harry Bullmore • Published
-
Six moves, no equipment and 15 minutes to develop your abs
Workout Boost your balance, burn calories, and build core strength with this quick-fire abs session
By Harry Bullmore • Published