Moroccan · Main course
Moroccan Spiced Pumpkin Risotto
A creamy risotto that borrows Morocco's warm spice palette: pumpkin softened with cumin, cinnamon and a pinch of ras el hanout, stirred through rice with saffron stock and finished with toasted almonds and a swirl of harissa. Comfort food with a fragrant North African twist.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Serves
- 4
- Level
- Medium
Ingredients
- 300 g risotto rice
- 500 g pumpkin, diced
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 tsp cumin
- 1/2 tsp cinnamon
- Pinch of ras el hanout
- Pinch of saffron, steeped
- 1.2 litres hot vegetable stock
- 3 tbsp olive oil plus 20 g butter
- 50 g toasted almonds, chopped
- Harissa and coriander, to finish
- Salt and pepper
Method
- 1
Soften pumpkin
Cook the pumpkin in olive oil with the cumin, cinnamon and ras el hanout until starting to soften, then set half aside.
- 2
Start the base
Soften the onion and garlic, then add the rice and toast a minute.
- 3
Add saffron stock
Stir the saffron into the hot stock, then add it to the rice a ladle at a time, stirring, until absorbed.
- 4
Cook the risotto
Continue adding stock and stirring for about 18 minutes, adding the reserved pumpkin, until creamy and al dente.
- 5
Finish
Beat in the butter and season; the risotto should be loose and glossy.
- 6
Serve
Top with toasted almonds, a swirl of harissa and coriander.
Chef's tips
- Mashing some of the pumpkin into the rice gives extra creaminess and colour.
- Keep the stock hot so the risotto cooks evenly.
- Finish with butter off the heat for the glossy 'mantecatura' texture.
Frequently asked questions
Can I use squash?
Yes — butternut or any firm winter squash works just as well as pumpkin and cooks in the same time.
How do I make it vegan?
Use olive oil instead of butter to finish and a splash of plant milk for creaminess; the spices and almonds carry the dish.