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Creamy pumpkin risotto

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  • Egg free
  • Gluten free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free
  • Shellfish free
  • Seafood free
  • Healthier living
  • No added sugar
  • High in dietary fibre
  • High in protein

All the mouth-watering flavours in this creamy pumpkin risotto come together in one pan, making it the perfect recipe for a weeknight. 

  • Serves4
  • Cook time15 minutes
  • Prep time15 minutes
Creamy pumpkin risotto


  • 5 cups (1.25L) boiling water
  • 2 chicken stock cubes
  • 1 1/2 tbs olive oil
  • 200g short-cut bacon, cut into 1.5cm pieces
  • 1 brown onion, finely chopped
  • 2 cups (400g) arborio rice
  • 500g pkt Coles Kitchen Diced Butternut Pumpkin*
  • 60g pkt Coles Australian Baby Spinach
  • 1/2 cup (125ml) thickened cream
  • 1/2 cup (40g) finely grated parmesan
  • 50g blue cheese, crumbled

Nutritional information

Per serve: Energy: 3200kJ/766, Cals (37%) Protein: 27g (54%), Fat: 32g (46%) Sat Fat: 16g (67%), Sodium: 789mg (39%), Carb: 89g (29%), Sugar: 11g (12%), Dietary Fibre: 5g (17%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place the boiling water and stock cubes in a large heatproof jug. Stir to combine. Cover to keep warm.

  2. Step 2

    Heat 1 tsp oil in a large deep frying pan over medium heat. Add the bacon and cook, stirring, for 4 mins or until light golden. Add the onion and cook, stirring, for 2 mins or until tender. Add the remaining oil to the pan. Add the rice and cook, stirring, for 1 min or until the grains appear glassy. Stir in the pumpkin until well combined. Add 1/2 cup (125ml) stock mixture and cook, stirring, until the liquid is completely absorbed. Repeat with remaining stock mixture, gently stirring constantly and allowing liquid to be absorbed before adding more, until the rice is tender yet firm to the bite and risotto is creamy (this should take about 20 mins).

  3. Step 3

    Stir in the spinach, cream and three-quarters of the parmesan. Top with blue cheese and remaining parmesan.

Recipe tip

Use it up

Enjoy any remaining blue cheese with crackers, or use to make a tasty quiche.