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Pumpkin & Sauteed Mushroom Risotto - Serves 4

Preparation time: 5 minutes

Cooking time: 35 minutes


  • 1 1/2 butternut pumpkin (or squash) 
  • 5 garlic cloves 
  • 2 tbsp honey 
  • drizzle of olive oil 
  • 2 banana shallots chopped
  • 300g risotto rice 
  • 1 tbsp paprika 
  • black pepper
  • 200ml white wine 
  • 1 orange juiced 
  • 500ml vegetable stock 
  • 100ml cream 
  • 1 tbsp butter 
  • 500g mushrooms sliced 
  • 2 tbsp fresh parsley 
  • handful of pumpkin seeds 
  • parmesan shavings 
  • pumpkin seed bread (to serve)


  1. Light the Kadai with charcoal and build up a hot bed of embers. 
  2. Slice the butternut pumpkins in half and place in the Roasting Oven with 4 whole garlic cloves, honey and a drizzle of olive oil. 
  3. Close the Oven and place on the hot ember to cook for 25 minutes. 
  4. Once the pumpkins are roasted remove the oven and put the Kadai Grill in place. 
  5. Begin to heat up the Paella Pan on the grill, adding a drizzle of olive oil and the chopped shallots.
  6. Meanwhile, squeeze the roasted garlic into the Paella Pan and cut the pumpkin into cubes. 
  7. Once the shallots are golden brown add the pumpkin, continuing to fry for a further 4 minutes. 
  8. Then add the risotto rice, paprika and black pepper, orange juice and white wine. 
  9. As the rice slowly cooks add the vegetable stock, keeping the risotto sticky. 
  10. When the rice is ready (roughly 20 minutes), remove the paella pan from the Grill. 
  11. Place a medium Skillet on the on the Grill and melt the butter. 
  12. Then add the mushrooms, parsley, and remaining clove of garlic and fry for around 7 minutes. 
  13. To serve, dish out a portion of risotto then cover with mushrooms, pumpkin seeds and parmesan shavings
Tip- Grill pumpkin bread makes the perfect side. 
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