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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 Guest House

A grand weekend in the Southern Highlands

8-9 August 2014: Stop off at Bowral for a gourmet encounter with the Southern Highlands food trail. You’ll be introduced to the best of the region on arrival, with drinks hosted by one of our neighbouring wineries.

© Mantra Group 2013