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Pumpkin & Vermouth Risotto Recipe

Pumpkin & Vermouth Risotto


  • 1kg diced pumpkin
  • 4 shots vermouth
  • 1 large finely sliced onion
  • 3 litres good vegetable stock
  • 1kg risotto rice
  • Seasoning
  • 60ml olive oil


  1. Place the diced pumpkin into a large non-stick fry pan and fry for about 8 minutes, until nice and caramelised (turning every 2 minutes).
  2. Set aside to add to the risotto a third of the way through.
  3. As per making any risotto; heat stock, place olive oil into thick bottom saucepan, sauté onions.
  4. Add risotto rice, sauté for 1 minute.
  5. Add vermouth and sauté for 2 minutes.
  6. Add boiling stock and continue to make risotto.
  7. After four ladles of stock, add the diced pumpkin.
  8. Season to taste and serve with rocket and freshly grated parmesan.



Courtesy of Gregory Devine, Executive Chef at Tides Restaurant & Bar, Peppers Airlie Beach, Whitsundays.
Read more about Tides Restaurant & Bar.

Peppers Parehua 

Wine Wars: Ata Rangi vs. Wirra Wirra

26 April 2014: The Pavilion Restaurant at Peppers Parehua, Martinbourgh and Nick Stock, one of Australia’s most prolific wine commentators, invites you to a gourmet experience featuring the best in local and regional artisan food and wine.

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