Prawn and Pumpkin Risotto


This recipe was sent in by HIF member Lyn from Riverton in Western Australia. Thanks Lyn!


  • 2 tablespoons of olive oil
  • 2 cloves of garlic
  • 1 onion, finely chopped
  • 1 1/2 cups of Arborio rice
  • 4 1/2 cups of stock
    (including reserved liquid from pumpkin)
  • 300g of pumpkin, diced
  • 1/2 cup of carrot, diced
  • 10-15 raw prawns, peeled
  • Add salt to taste
  • Add grated parmesan cheese to garnish


  • Using a heavy based frypan, cook the onions and garlic in oil until lightly browned.
  • Add the rice and saute for 2 minutes.
  • Slowly add half the stock & stir, cooking uncovered until most of the stock is absorbed.
  • While waiting, cook the pumpkin and drain (reserving any liquid), then mash it and set aside. Also microwave the carrot on high for 3 minutes then set aside.
  • Add the remainder of the stock, including the liquid from pumpkin, and stir.
  • When most of the stock has been absorbed, add the prawns, carrot, and mashed pumpkin.
  • Stir until the prawns are cooked & the pumpkin is mixed through.
  • Garnish with a small amount of parmesan cheese.
  • Serve immediately.
Tags: Dinner Protein
Category: Recipes

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