Pumpkin and Broccoli Risotto

by Ooooby Crew


2 tablespooons butter
1 onion, diced
1 cup short grain, arborio rice
3 cups boiling chicken or vegetable stock
1 cup broccoli florets
1 cup diced pumpkin
1 tablespoon parmesan
1 tablespoon parsley (optional)


Melt half the butter in a pan and cook onion until tender. Add the rice and cook approx 1 minute, stirring well. Add boiling stock, mix and bring back to the boil. Reduce heat, cover and simmer gently for approx 10 minutes. Add veges and cook until soft, should take about 6 or 7 minutes more. Stir in cheese and remaining butter. Sprinkle with parsley and extra parmesan.

"Fantastic fresh veg, which taste amazing and store better than those from the shop."

— Tolhurst Organic Customer

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