This risotto recipe from William Drabble makes the most of seasonal winter produce by using pumpkin and turkey, and it makes for a warming main dish on a cold winter’s evening.
Add oil and 20g (3/4oz) of butter to a pan over a low-medium heat. Then add the diced pumpkin.
Cook this slowly until the pumpkin is soft, for approximately 20 minutes. Add the chicken stock to the pumpkin in the pan and heat through.
In another large pan, heat another 20g (3/4oz) of the butter. Gently cook the onion and garlic in this until softened. Add the rice and fry gently, for 2-3 minutes whilst stirring continuously.
Add a large ladle of the chicken stock/pumpkin mixture to the pan with the rice.
Once almost all of the liquid has been absorbed by the rice, add another ladle of stock. Repeat this until all the stock has been used up. To ensure the rice doesn’t stick to the pan, stir occasionally.
Add the turkey to the pan when the rice is nearly cooked. Continue cooking until the rice is al dente and the turkey is heated through.
Remove the risotto from the heat. Stir the rest of the butter and the Parmesan into the pan. Season with a pinch of salt and pepper.
Divide the risotto into bowls or onto plates, and serve immediately.
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As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.