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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.

An evening with Tony Bilson at Peppers Manor House

An evening with Tony Bilson in the Southern Highlands

13-14 September: Celebrate the Southern Highlands Food and Wine Festival at Peppers Manor House, with celebrity chef Tony Bilson with Executive Chef Daniel James, as they prepare six amazing dishes made with fresh local produce and matched with the Southern Highlands best wines.

© Mantra Group 2013